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- Is lab-grown meat the future of sustainable and ethical food . . .
The global population is rising at a rapid rate and is expected to reach a projected 9 7 billion by 2050 from the current 8 billion There has been a surge of interest in sustainable and ethical
- Consolidation and Concentration in U. S. Meat Processing . . .
Signicant plant- and industry-wide disruptions have occurred in the U S meat-packing industry during the past several years The result has been a reinvigorated interest in the possibility that industry concentration has facilitated anticompetitive behavior and a torrent of public policy proposals to improve resiliency In this paper,
- These are the countries that eat the most meat | World . . .
Australian meat consumption, however, has increased from 93 kg per person to 94 8 kg, the OECD data shows Australians also consume far more lamb than their American counterparts – eating an average of 8 6 kg per person versus 0 4 kg in the United States
- A meat tax is probably inevitable – here’s how it could work
Our calculations suggest that the average retail price for meat in high-income countries would need to increase by 35%-56% for beef, 25% for poultry, and 19% for lamb and pork to reflect the
- Why companies like Tyson and Cargill control the beef . . . - Vox
But over the past 40 years, the meatpacking sector — made up of the companies that buy and slaughter cattle for consumption — has undergone a dramatic degree of corporate consolidation
- (PDF) 2008, “Peak Oil”: The global crisis of diminishing . . .
Only about 0 2 percent was older than about 570 million years (Klemme and Ulmishek, 1991) The oldest petroleum of any real abundance, about 9 percent of the total, is of Silurian age, 408 to 438 million years old If the two trillion barrels accumulated over the last 438 million years, the average yearly accumulation was 4,570 barrels
- Meat Increases Heart Risks, Latest Study Concludes
Ultimately they concluded that eating two or more servings of red meat, processed meat or poultry per week was linked to a 4 percent to 7 percent higher risk of developing heart disease
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