We read the public comments on labeling cell culture meat so you don’t have to
Environmental groups, cell culture meat startups, and nonprofit groups have all weighed in on USDA’s list of questions regarding labeling standards for cell culture meat and poultry products. The Spoon brings together some key answers to questions such as whether these products should be considered “meat” products and whether the agency should create unique labeling requirements for cell culture meat and poultry products. Overall, the dramatic differences between the different views of the commentators indicate the need for a clear and empirically supported framework; an approach based on a realistic understanding of consumer needs and which protects companies’ rights to truthful business discourse.
Faced with labor shortage, Tyson speeds up automation of processing plants
Tyson’s chief executive said the company will invest more than $ 1.3 billion over the next three years in automation. The work of conditioning meat is still largely done by humans due to the delicate and delicate processes involved; However, Modern Farmer writes that the role of these operations as COVID-19 hotspots throughout 2020 led meat packers, including Tyson, to invest in technology that would mitigate this going forward. Tyson would expect to “reduce labor costs” and increase production through automation, with total savings of around $ 450 million by 2024.
Climate change is making nights hotter and harvests may never be the same
Civil Eats Reports Nighttime Temperatures Are Rising to Record Highs, Raising Concerns About Impacts on Human Health and Ecosystems; The minimum nighttime temperature for the contiguous United States has risen 2.6 degrees Fahrenheit from the 1901-2000 statewide nighttime average. This could have an even more serious impact on key crops, including corn, wheat and rice, than the high daytime temperatures, although research is not as strong in this area. A plant’s system is tuned for a certain set of temperatures – and now that the world is changing about them, they’ll have to somehow reconfigure the internal calculations they’ve relied on for millennia.
How DoorDash and Postmates make an already dangerous job worse
This Eater article delves into the pitfalls of the gig worker economy and is given independent contractor status, from customer abuse to the blatant lack of benefits for tip theft. Throughout the pandemic, companies like DoorDash and Postmates have been able to use expensive and sophisticated propaganda to confuse voters over legislation that would otherwise protect concert workers to the extent that other types of employees are protected. Unless future policy changes, elements of delivery jobs will continue to be: “Dull weather, dangerous encounters with cars and long hours for wages and tips that can fall well below pay.” minimum â.
Decolonizing the debate on GMOs
Are GMOs an important way to feed our ever-growing population or a preventable threat to health, culture and the environment? Recent articles which argue that efficiency, quantity and scale are the most important characteristics of a food system “rest comfortably on a century-old production-oriented ideal which itself rests on colonial relations, parameters. of the export market and certain types of oppressive knowledge production âby Le Comptoir. Advocates of GMOs define the problem first as a matter of scientific culture rather than an issue of justice or food sovereignty, which omits some key voices from this important national (and global) conversation.