The Museum of Science Boston seems to have an unbalanced promotion of lab meat. If they are going to highlight lab meat, I urge them to also have some nutritionists, livestock scientists and local farmers to the museum to talk about the many benefits of meat and livestock to our food and ecosystem.

A recent study from Stanford University suggests that making "simple dietary substitutions," such as opting for chicken over beef and replacing cow's milk with non-dairy alternatives, could reduce the United States' dietary carbon footprint by more than 35%. However, these seemingly straightforward solutions, although commonly assumed, may not necessarily be more sustainable and could have significant repercussions on nutrition and public health.

On November 11, 2022, GFJA Executive Director Diana Rodgers presented at the United Nations Climate Change Conference (COP27) in Sharm El Sheikh, Egypt on “The unique role of nutrient-dense animal proteins for sustainable food security”.

Healthy soils are critical to our future. And healthy soil requires supporting natural ecosystems, which include ruminant animals, rather than processed meat alternatives that rely on extractive crops like corn and soy.

Critics of meat consumption often argue that it takes too much feed to produce animal protein and that we should instead simply feed humans what we are feeding livestock. This argument fails to account for the nutritional differences between plants and meat.