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Food production

Meat processing plant
Food safety
Organic meat less likely to be contaminated with multidrug-resistant bacteria, study suggests
Published May 13, 2021
Analysis also uncovers meats from processors that handle both organic and conventional retail meat may be less likely to be contaminated with pathogenic bacteria
Illustration of meat packers working on an assembly line while a train barrels toward them
Ailing under slaughterhouse rules
Published July 27, 2020
Like health care workers, those on the front lines of U.S. meat production are at high risk during the pandemic. The dangers don't stop at the novel coronavirus.
Illustration of alternative meats
Protein of the future
Published Spring 2019
There are around 100 companies developing plant, seed, insect, and lab-grown meat alternatives. But will we eat it? / Johns Hopkins Magazine
Red meat in a grocery store case
Many U.S. consumers eating less meat
Published Sept 12, 2018
Survey respondents cite health concerns, cost as reasons for reducing meat consumption
Illustration shows fish as ears of corn
Aquaculture
Casting a wider net
Published Fall 2018
Jillian Fry works to make sure the public health crises and errors of industrial agriculture aren't repeated in a new arena—the sea / Johns Hopkins Magazine
Sustainability
Wasted food, wasted nutrients
Published May 16, 2017
BSPH study finds significant amount of wasted food is consumable, contains vital nutrients Americans need / School of Public Health
Labeled 'E' for ethical
Published Spring 2017
Toxicologist Alan Goldberg knows what an industrial pig nursery is like; now he wants consumers to know how their food is raised, too / Johns Hopkins Magazine
Two men seated on stage with American flag in background
Conservation
'I just don't want to quit'
Published Dec 8, 2016
Author, farmer, activist Wendell Berry keep fighting 'to protect everything worth protecting'
Illustration of a chicken
Between farm and fork
Published Fall 2016
Ellen Silbergeld aims for the heart with Chickenizing Farms and Food, an appeal to transform what we talk about when we talk about food / Johns Hopkins Magazine
Climate Change
Less meat, less heat
Published Dec 10, 2015
In Paris, JHU team touts Meatless Monday as important part of global warming conversation