Many of the most energy- and resource-intensive foods we eat fall into the general category of “protein.” And yet, we all need it to survive. We’ll use this ongoing series to examine both animal-based and vegetarian protein from both a nutritional and sustainability perspective.
Stories in this series:
Protein: An invitation to sink your teeth in
Today on Grist we’re launching a series of articles about protein. What made me want to focus on protein? Well, let's just say it started with my dog, Lucy.
Protein: How much do we need?
Most of us tend to concern ourselves with whether we're getting enough protein. What about getting too much in a way that might waste the earth's natural resources? We start out our protein series with a look at how much of this nutrient is necessary.
With meat, absence makes the taste buds grow fonder [RECIPES]
Cooking with small amounts of meat is a great way to explore flavors and eat more sustainably. As part of our Protein Angst series, here are five recipes that utilize meat as more of a condiment than the main event.
When did vegetarianism become passe?
Sustainable meat is all the rage these days, but vegetarians shouldn't be cowed (ahem) by carnivorous hipsters: A veg diet is still a big winner for the environment.
Protein propaganda: It’s what’s for dinner
By working hard to ensure that nutrition guidelines equate "protein" with meat, the meat industry often edges plant-based protein sources out of the picture.
A challenge to chefs: Make me a delicious vegetarian entree — or stop claiming to care about sustainability
Chefs these days like to talk big about sustainable food, but they forget one of the key tenets of eco-friendly eating: cut back on the meat.
Never mind the meat — worry about eating enough plants
Tired of hearing that "complete protein" has to come from animals? A nutritionist takes on that argument and says plant-based phytonutrients might be more important anyway.
Protein: We only serve white meat here [Excerpt]
In this excerpt from his latest book, "Folks, This Ain't Normal," Polyface farmer Joel Salatin discusses the mismatch between today’s fast food industry and the local food system.
Algae whiz: Growing protein with fewer resources
Scientists say feeding livestock algae-based protein could save resources and make the meat industry less of a climate disaster, all while absorbing carbon. Could it be too good to be true?
Every last bite: Why wasting animal protein is unethical
In the latest installment of our Protein Angst series, food waste expert Jonathan Bloom points to this fact: Roughly 20 percent of all meat produced in the U.S. doesn't get eaten.