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A foie gras producer in upstate New York Photo: Bebeto Matthews, AP
The New York City Council voted overwhelmingly to ban the French delicacy foie gras from being sold in restaurants, stores, and farmer’s markets because it is made by force-feeding ducks and geese to fatten up their livers in a way that some consider the “most inhumane process in the commercial food industry,” according to The New York Times. The ban goes into effect in 3 years and will impact about 1000 restaurants, as well as some farmers in upstate New York who sell foie gras to restaurants in the City. New York City joins California in banning foie gras — for animal rights activists it was a key “battleground” where demand for the luxury food was fueled by the “expense account lunch.” Some chefs were insensed — “What’s next? No more veal?” Sacré Bleu!
by Natasha Lasky, ODP Staff Writer Food waste is a serious concern in the United States — every year, between 30 and 40% of all food in the country is unsold or uneaten. The Harvard Law School Food Law and Policy Clinic (FLPC), ReFED, NRDC (Natural Resources Defense Council), and World Wildlife Fund (WWF), among […]
by Amy Lupica, ODP Staff Writer A new analysis from the World Wildlife Fund lays out a plan to use the existing logistical infrastructure of the United States Postal Service to distribute millions of tons of food from farmers directly to consumers. Each year, an estimated 17 million tons of crops never leave the farm, despite millions of Americans living in […]
by Natasha Lasky, ODP Staff Writer While humans have been domesticating crops for the past 10,000 years, we also need wild variants of the crops we cultivate as they have traits that make them more resistant to disease and resilient to environmental changes. We can breed these traits into our domesticated crops. But a new […]
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