Advances in biotechnology could make it possible to produce meat without slaughter.
A reflection on my experience from the past month.
We need to start showing our appreciation for vegans.
“In the food industry, if you’re in it for the money, you’re not going to succeed," alumnus Mitchell Wolinsky said.
We shouldn't give tofurkey so much attention.
Meatless Mondays might not be practical for all UMD students.
If the dining halls are committed to sustainability, they must cut down on animal products.
An analysis of Burger King’s meatless creation from two very different perspectives.
It's part of an effort to reduce the university's carbon footprint.
They are considering creating a thrift shop or a coffee place.