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Many eateries are experiencing a fork in the road, an identity crisis, as they consider adding meat to their menus.
Cultivated meat innovators claim they have found a path to sustainable protein production that could attract meat-lovers rather than vegans.
Vegetables are increasingly in the spotlight as they change from being a side dish to the star on diners’ plates across the globe.
Flour power: Reaching Russians with infographics
Vegetarian lifestyle catches on in Mongolia