Thousands of workers at meat- and poultry-processing plants have contracted COVID-19, and hundreds have died. A legal scholar recommends ways to make their jobs safer.

Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That's been good for shareholders, but not for consumers.

Harvard Chan School professor Eric Rimm looks at the updated U.S. dietary guidelines — what’s changed and what should change.

Deforestation in Brazil recently reached a 12-year high, prompting France to cut soybean imports from the country.

Singapore has approved 'chicken bites' containing meat grown in vitro. But not all animal advocates are happy about this.

The Singapore Food Agency has approved US food company Eat Just's cultured 'chicken bites' for sale.

Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.

Needed: less wild meat in cities, more wildlife experts in public health.

An enzyme from papayas can turn pig blood into protein powder, report researchers. Right now, the blood ends up in animal feed.

New research explains the unlikely success of the Steak-umm Twitter account during the COVID-19 pandemic.