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Meat Is Back, on Plates and in Politics

The article from The New York Times, published on April 18, 2025, discusses the evolving landscape of meat consumption in American restaurants amidst political and environmental debates. It highlights how beef, once a staple, is increasingly being scrutinized for its environmental impact, leading to a shift in restaurant menus towards more sustainable protein options like plant-based meats and lab-grown alternatives. The piece also touches on the political divide, with some conservative groups pushing back against what they perceive as an attack on traditional American diets, while progressive diners and chefs are embracing the change. This cultural and culinary shift is reflected in the strategies of major restaurant chains, which are adapting to consumer demand and regulatory pressures by diversifying their offerings and promoting sustainable practices.

Read the Full The New York Times Article at:
[ https://www.nytimes.com/2025/04/18/dining/meat-beef-restaurants-politics.html ]