Journalist Sohel Sarkar explains why lab-grown meat will neither save the planet nor feed the world. Some resources from the author:Lab Meat Won’t End Factory Farms, But Could Entrench Them - Food and Water Watch The Politics of Protein - IPES-Food Lab-Grown Meat is Supposed to be Inevitable. The Science Tells a Different Story - The Counter Climate Impacts of Cultured Meat and Beef Cattle - Frontiers Plant-Based Food Companies Face Critics: Environmental Advocates - The New York Times The New Makers of Plant-Based Meat? Big Meat Companies - The New York Times
Cook & writer Annie Faye Cheng explores how restaurants can better serve their teams. Some resources recommended by the writer are: "Still taboo": Eating disorders are a silent epidemic in professional kitchens - Salon Eating disorders - hospitality's last taboo? - Class Happier employees, higher profits: Restaurant owners spend more, and it pays off - The Counter Restaurant health care 101 - Healthcare HQ
In this episode of Eat, Drink, and Do Good, restorative justice advocate C. Dreams writes on the corrupt incentives pushing incarcerated workers into the food system.Some resources recommended by the writer are:Critical Resistance: Resources for Abolishing Cages Leaders Igniting Transformation Trans Family Network Center for Workforce Inclusion Honest Jobs Prison Policy Initiative's data report The Sentencing Project How Employers Can Set Formerly Incarcerated Up For Success