Two legal complaints allege Beyond Meat products offer less protein than advertised. Beyond Meat sources call those claims "unfounded and not representative."
Strawberries can be labor- and resource-intensive to grow. Now, a group of vertical farming start-ups is creating ideal conditions to cultivate them indoors with less land and water – but will this high-priced produce go mainstream?
State and city agencies spend millions of dollars on food served in government facilities from offices to schools. A wave of bills before legislatures aims to reduce pollution by obligating those agencies to make eco-friendly and plant-based purchases.
The project aims to show that going vegan doesn't mean dining out is off the table, even in a smaller city not known for its vegan scene
An Olympic cyclist-turned-activist is leading a project that aims to raise money and "disrupt the way people think about the animals they put on their plates"
Some workers at a Santa Rosa, California facility that makes Amy's Kitchen foods allege lapses in workplace safety and a lack of care for staff injured on the line. The company emphatically disputes the claims, but labor and vegan activist groups are calling on the public to join a boycott effort.
César Vega, VP of food design at Motif FoodWorks, is at the forefront of developing technologies to create new plant-based foods
Expert predictions of the food trends that will be extra-hot in the year to come, from new veggie burgers to an emphasis on 'clean' eating
State laws are "trying to hamstring these producers at the behest of the animal ag industry," says Animal Legal Defense Fund attorney Amanda Howell
A glance at the corporate 'Environmental, Social, and Governance Risk' scores might suggest plant-based food companies are less sustainable than conventional brands. Here's what's really going on behind the numbers.