Americans are increasing their protein intake, but at what cost to the sustainable food movement?

“Less Holocaust, more Anne Frank,” was the advice Michael Grunwald received from the CEO of a publishing house who opted not to bid for his latest book, We Are Eating the Earth. Grunwald took notice.

Using côtes de boeuf from eight different native breeds, Will Hosie asks the country’s top culinary minds which animal produces the best beef

Amid a trend for public institutions to serve vegan-only menus, Michael Barker asks whether the push is actually damaging Britain’s national food security and also its sustainability credentials

YOUR QUESTIONS

When and why did you become vegan? I always found eating animals morally wrong and, frankly, revolting as a kid… so I decided to act on that after leaving home, and I’ve been vegan for nearly 40 years