Here’s the problem with sustainable beef (and pork)

Here’s the problem with sustainable beef (and pork)

Samantha Bomkamp

Chicago Tribune

In response to consumer demand, restaurants, grocers and other food service companies have shifted toward chickens and turkeys that are raised sustainably — "naturally," more humanely, with less environmental impact and without antibiotics. But there has been comparatively little progress made with beef or pork.

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