A study in an upcoming volume of Cognition explores the impact of classes on the ethics of meat to students’ decisions around meat consumption.
Study Examines Impact of Ethics Classes on Meat Consumption
Georgia Governor Signs Bill Restricting Labeling of Alternative Proteins
Georgia Governor Brian Kemp has signed into law a bill that makes it unlawful to label any cultured meat product “as meat or any product from an animal” without distinct identification as “lab-grown,” “lab-created,” or “grown in a lab.” The law also requires similar labeling for plant-based products.
Court Dismisses Vegan’s Impossible Whopper Suit Against Burger King
A federal judge in Florida has dismissed a proposed class action claiming that Burger King misled patrons into thinking its Impossible Whoppers were cooked separately from its meat products.
Study Finds Success in Targeted Interventions to Meat Eating
A new study published in Food Quality and Preference has found that certain targeted interventions led to reduced consumption of animal products.
Psychological Research into the “Meat Paradox”
A new article published in Personality and Individual Differences explores the “meat paradox”—the phenomenon that people with higher levels of empathy for animals do not necessarily reduce their meat consumption—and proposes moral disengagement as a possible explanation.
Consumers Willing to Pay More for High Animal Welfare Labeling
A study conducted by researchers in Sweden reports to have found that consumers are willing to pay a premium price for meat products that include a label assuring the highest available standards of animal welfare and healthfulness. The published paper is not yet available.
Texas Considers Bill to Restrict Labeling and Advertisement of the Term “Meat”
Texas Senate Bill 2035 proposes to restrict the use of the terms meat, beef, chicken, and pork on advertising and labeling of food products to food products made out of a “formerly live” animal. The bill would also ban advertisements and labeling of “imitation” meat products that include comparisons of the product’s nutritional value to slaughtered animal products.
New Book Grapples with the Sustainability of Meat Production
A new book, Green Meat?: Sustaining Eaters, Animals, and the Planet, examines the complexity of the relationship between raising animals for food and sustainability by considering the issue from interdisciplinary lenses.
Virginia Governor Vetoes Bill Limiting Definition of “Milk”
Virginia Governor Ralph Northam vetoed a bill passed by both the House and Senate that would have prohibited foods to be labeled as “milk” unless that product was “obtained by the complete milking of a healthy hooved mammal.”
Soy Protein as Scaffolding for Cultivated Agricultural Products
An article published in Nature Food explores the possibility of using a soy-based product as scaffolding in cultivated meat products.