World’s first lab-grown-meat factory opens in Israel
The factory will have the capacity to produce 1,100 lb of cultured chicken, pork and lamb each day, which is equivalent to around 5,000 burgers, and the company says beef products are on the way.
Animal rights & well-being
This archive tracks real progress on animal rights and well-being — from landmark legislation and court rulings to shifts in farming practices and scientific recognition of animal sentience. These stories focus on what’s working and why it matters for both animals and the humans who share the planet with them.
E.U. Parliament overwhelmingly votes to end caged animal farming
Critics of industrial farming practices hailed the “landmark victory,” with 558 members of European Parliament (MEPs) voting in favor of the ban, just 37 opposing, and 85 abstaining from the vote.
Israel makes history as first country in the world to ban the sale of fur
The new legislation will come into effect in six months — a historic decision for animal rights and protection.
U.K. recognizes animals as sentient beings
Some of the issues addressed include banning e-collars (which deliver electric shocks), restricting glue traps, banning people from importing most hunting trophies, banning live animal exports for fattening or slaughtering and keeping primates as pets.
Lab-grown meat to become cheaper than conventional beef by 2030
A new report also shows that cultivated beef in 2030 will be about 90% more environmentally friendly than conventional beef, emitting 93% fewer greenhouse gases and using 95% less land for nutrient production.
Virginia bans cosmetic testing on animals
Senator Jennifer Boysko and Delegate Kaye Kory introduced the bill. Its passage makes Virginia the fourth state in the U.S. to make a law prohibiting cosmetic animal testing.
Plant-based foods on the rise in China
In 2018, the country’s domestic plant-based meat industry was $910 million and experiencing a yearly growth-rate of 14.2 percent.
Vegan restaurant is awarded Michelin Star for first time
The restaurant is in southwestern France and was started by chef Claire Vallée, a 41-year-old former archeologist who became a vegan after a trip to Thailand.
Aleph Farms and Mitsubishi team up to bring cultured meat to Japan
The end goal is to bring meat to the table that has net-zero carbon dioxide emissions along the entire supply chain and at a reasonable price.
Record number of people sign up for Veganuary challenge
The annual challenge Veganuary announced Tuesday that it had received more than half a million sign-ups and counting, the most in a single year since it first launched in 2014.