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Factory farming is consistently criticized for its unsafe production practices, often housing thousands of animals in close, unsanitary conditions. These conditions often increase the developmental risk of infectious diseases, but some animal agriculture companies have attempted to readjust the scale of their production facilities. This new study debunks this new practice as ineffective in reducing the risk of zoonotic disease.

Animal-born pandemics originate from the current structure of the world’s food production systems. The report emphasizes animal agriculture giants avoid improving the living conditions of animals and the pathogens that break loose frequently transform, creating human-threatening viruses.

“We identify significant knowledge gaps for all potential risk factors and argue these shortfalls in understanding mean we cannot currently determine whether lower or higher-yielding systems would better limit the risk of future pandemics,” the report concludes. “These gaps should, we suggest, serve as a call to action.”

The researchers compared the difference between low-yield and high-yield farms to determine if low-yield farming would help reduce environmental damages and risks of zoonotic diseases. The team found that low-yield, less intensive farms would present greater challenges for the environment, disturbing wildlife and increasing contact between wildlife, people, and livestock. The researchers also pointed out that the meat industry produces four times more than it did in the 1960s.

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“One approach proposed to reduce EID risks is to dramatically reduce meat consumption,” the report states. “In the extreme this could allow widespread restoration of natural habitats, increasing the health of wild populations while also greatly reducing opportunities for transmission to livestock and people — hence reducing the risks of disease emergence.

“However, given long-term trends in per capita wealth and robust relationships between income and consumption of livestock products, reducing livestock demand substantially is likely to be extremely challenging. This means it is important to determine how any non-zero demand for livestock products can be met at [the lowest] cost in terms of EID risks.”

Lowering Meat Consumption to Save the Planet

Lowering meat consumption is the most viable solution for cutting zoonotic disease risks, but eating plant-based will also help save the planet from the climate crisis. The United Nations’ IPCC report highlights how the world must act to effectively stop the planet from experiencing severe consequences from rising greenhouse gas emissions and pollution. But another report released this April claims that the world must cut meat consumption by 75 percent to halt climate change.

Vegetarians, vegans, and flexitarians have reduced meat and dairy consumption for decades citing animal welfare and health as primary motivators, but within the last decade, calls for environmental action have encouraged more than half of American consumers to shop with sustainability in mind. Suddenly, climatarianism – the diet dictated by environmental impact – is becoming one of the most popular plant-centric diets.

The Cost of Cheap Chicken

Last January, the Swedish poultry industry faced one of the worst outbreaks of the avian flu in years. Due to the avian flu outbreak, Swedish production companies culled over 1.3 million chickens. The growing number of outbreaks can be attributed to the poor conditions of factory farms. Despite industry giants claiming to improve standards from behind greenwashing labels, most animal agriculture giants have made marginal efforts to better the cruel and risky practices.

This February, The New York Times teamed up with Mercy For Animals to release the exposé on the poultry industry. The Life of Chickens video and article revealed a close-up of the appalling conditions that chickens are raised in before food production. The unhealthy conditions indicate a high risk of disease that threatens not only the lives of chickens but the consumers purchasing chicken or other poultry products.

For more plant-based happenings, visit The Beet’s News articles. 

31 Delicious, Plant-Based Recipes to Make on Repeat

Want fresh ideas for meals that are healthy, plant-based, and delicious? This free newsletter is for you. Sign up to get a recipe of the day delivered to your inbox every morning.Lemon, Basil and Artichoke Pasta

Photographs by James Stefiuk

Lemon, Basil and Artichoke Pasta

This signature spring pasta dish is loaded with citrus, sweetness, and nuttiness for a refreshing umami taste. The key is to use the freshest produce and quality olive oil. It has 6 grams of fiber and 13 grams of protein.Vegan Coconut Cauliflower Curry

Photography by James Stefiuk

Vegan Coconut Cauliflower Curry

This bowl of chopped seasonal vegetables mixed with vegetable broth, coconut milk, curry powder, and turmeric powder is a tasty way to load up on nutrients and vitamins with powerful superfoods that have anti-inflammatory properties.Rice Bowl With Jicama and Beans

Britt Berlin

Rice Bowl With Jicama and Beans

If one of your goals is to eat more plant-based for your health, then delicious, nutrient-dense recipes like this one will help you inch closer to that goal. You’ll see the difference by feeling energized and skip the post-meal nap.Vegan Caesar Salad with Roasted Chickpeas

Zooey Deschanel

Vegan Caesar Salad with Roasted Chickpeas

This Caesar salad with vegan dressing is the invention of actress Zooey Deschanel, who eats a mostly plant-based diet and grows her own greens at home. She shares her secret for making the classic dressing as creamy and tangy as the real thing.Vegan Bruschetta Pasta Salad

JD Raymundo

Vegan Bruschetta Pasta Salad

What better way to get into the mood for spring than with a light and fresh Bruschetta Pasta Salad? This recipe is loaded with fresh ingredients like tomatoes, red onions, and basil that go perfectly together.Sweet and Sour Shaved Cauliflower & Fennel Salad

@natalie.naturally

Sweet and Sour Shaved Cauliflower & Fennel Salad

This sweet and sour shaved cauliflower and fennel salad has the perfect combination of acid, sweetness, and savory flavors with fresh lemon, fruits, salty pistachios. The dressing has maple syrup to counter the bitter fennel. It’s a spring delight.Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

Britt Berlin

Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

If eating a salad feels like a chore, then hold the fork: We completely upgraded your ordinary lettuce and vegetables into a warm bowl with textured vegetables, beans, and grain of your choosing, such as quinoa, farro, or brown rice. Gluten-Free Buckwheat Pancakes with Caramelized Maple Peaches

@natalie.naturally

Gluten-Free Buckwheat Pancakes with Caramelized Maple Peaches

Adding to your menu this weekend: Buckwheat pancakes with caramelized maple peaches or fresh fruit of your choice, the complete perfect breakfast for a Sunday morning.Potato and Chickpea Salad Topped With Crunchy Hazelnuts

The Plant-Based School

Potato and Chickpea Salad Topped With Crunchy Hazelnuts

Hey potato lovers, you’ll really love this one! This potato and chickpea salad recipe has the perfect amount of citrus, fresh herbs, crunchy and sweet hazelnuts, and a light touch of olive oil to become your go-to side dish from now onAsian-Inspired Crispy 5-Spice Tofu Lettuce Wraps With Cabbage Slaw

@rachelgurjar

Asian-Inspired Crispy 5-Spice Tofu Lettuce Wraps With Cabbage Slaw

In this Asian-inspired recipe, you will be using traditional ingredients that are commonly used in Asian cuisine but with no meat or dairy. This Crispy 5 Spice Tofu Lettuce Wraps With a Noodle Cabbage Slaw recipe is restaurant-quality and your guests will have no idea that this dish is plant-basedZooey Deschanel’s Secret Pesto Recipe

Zooey Deschanel

Zooey Deschanel’s Secret Pesto Recipe

Today’s Recipe of the Day is Zooey’s famous dairy-free pesto that she puts on almost everything: Pasta, salad, soup, and more, adding a boost of flavor to simple dishes. This delicious sauce calls for using fresh herbs since it makes a big difference in texture and taste. Black Pepper Tofu With Rice and Broccolini

JD Raymundo

Black Pepper Tofu With Rice and Broccolini

This Black Pepper Tofu can be whipped up in 30 minutes, making it the perfect last-minute meal, packed with protein. Cook it in large batches, and keep in the fridge for an easy weekday lunch.Quinoa Bowl with Pea Pesto and Pickled Cabbage

Flora and Vino

Quinoa Bowl with Pea Pesto and Pickled Cabbage

If you’re looking for a new and healthy breakfast idea, try a savory bowl. This recipe is low in calories and high in fiber, to keep you full for hours. Grain bowls are one of the easiest ways to get a healthy serving of plant-based protein.Sweet and Savory Blackberry & Basil Toast

Flora and Vino

Sweet and Savory Blackberry & Basil Toast

This twist on the usual avocado toast for breakfast is one of the easiest ways to add a nourishing spread with protein and nutrients. The combination of dairy-free yogurt, blackberries, and basil is full of antioxidants and fiber. Rotate it into your routine as a great nutrient-dense optionArugula Salad with Avocado, Beans & Cherry Tomatoes

Flora and Vino

Arugula Salad with Avocado, Beans & Cherry Tomatoes

When you’re in the mood for a healthy lunch and want to switch up your go-to salad for something more creative and delicious, try this kidney bean arugula salad that features summery citrus dressing. It will be your new favorite.Summer Rolls with Sweet & Spicy Peanut Sauce

JD Raymundo

Summer Rolls with Sweet & Spicy Peanut Sauce

Looking for a refreshing, lightweight meal made with nourishing ingredients? Try these Summer Rolls with Sweet and Spicy Peanut Sauce. The beautiful thing about this recipe is that it requires zero cooking!Loaded Salad with Creamy Hemp-Balsamic Dressing

Photography by Ashley Madden

Loaded Salad with Creamy Hemp-Balsamic Dressing

This loaded salad is the perfect “fill me up” spring meal. Make this refreshing salad of seasonal vegetables, topped with a homemade hemp-balsamic dressing, with dates, Dijon mustard, hemp seeds, vinegar, lemon, and tamariVegan Thai Curry Noodle Soup

Photography by Ashley Madden

Vegan Thai Curry Noodle Soup

Today’s Recipe of the Day is Thai Curry Noodle soup, a comforting yet light bowl to enjoy all year round. Thai dishes like this one are especially healthy, with tofu, high in clean protein, and vegetables rich in nutrients and fiber. This dish is sure to fill you up and leave you satisfied.Vegan and Keto Rainbow Cauliflower Rice Sushi

@healthygirlkitchen

Vegan and Keto Rainbow Cauliflower Rice Sushi

A lighter, healthier version of your traditional sushi, this recipe swaps cauliflower for rice, which can spike blood sugar. The cauliflower is a keto-friendly substitute for anything high in carbs and is nutrient-rich!Roasted Sweet Potato & Spinach Grain Bowl

@gingervegan

Roasted Sweet Potato & Spinach Grain Bowl

One of the best things about charming farmer markets with stands full of flowers and fresh produce is you can buy what’s in season. This sweet potato and spinach salad is full of plant-based protein and complex carbs that are filling, delicious, and healthy.Easy Baked Artichokes with Rosemary and Lemon

@velvetandvinegar

Easy Baked Artichokes with Rosemary and Lemon

Artichokes are so easy to make, especially if you’re hosting a dinner party because you can prep them in advance. Skip the buttery sauce and make these with healthier lemon and rosemary dressing instead.Cajun Caesar Salad with Blackened Chickpeas

Megan Sadd

Cajun Caesar Salad with Blackened Chickpeas

We are always told to eat more salads to be healthy, but lettuce, cucumbers, tomatoes, and Italian dressing can get old, fast. If you’re tired of eating the same old salad, try this cajun caesar salad with blackened chickpeas, full of fiber, protein, and, most of all, taste!Vegetable Pad Thai

@its_nicolettemarie

Vegetable Pad Thai

For the days when you don’t feel like spending time cooking, but don’t want to go with junk food or pop something into the microwave, make this veggie Pad Thai that is ready in just ten minutesRoasted Aubergine and Tomato Pasta with Basil Pesto

@natalie.naturally

Roasted Aubergine and Tomato Pasta with Basil Pesto

A delicious homemade pasta is so healthy, packed with vegetables, you can eat the entire bowl without a moment’s hesitation. Add crunchy pine nuts and fresh shaved vegan parmesan, (Follow Your Heart and Violife make great ones). Make this for date night, and listen to raves about your cooking.Lentil and Sweet Potato Salad Just in Time For Summer

Britt Berlin

Lentil and Sweet Potato Salad Just in Time For Summer

Hot weather ahead! What better excuse for a salad bowl full of plant-based protein and fresh greens loaded with vitamins and minerals. The spinach is rich in iron to help boost your energy.Vegan Buddha Bowl With Quinoa and Vegetables

@twospoons.ca

Vegan Buddha Bowl With Quinoa and Vegetables

Looking for a healthy vegan buddha bowl? This recipe is gluten-free and makes a great lunch or dinner. Toss in any fresh vegetables from the farm stand or market: Purple cabbage, cucumber, avocado, and more. Curried Quinoa and Vegetable Tacos With Garlic-Tahini Dressing

@twospoons.ca

Curried Quinoa and Vegetable Tacos With Garlic-Tahini Dressing

These tacos are clean and colorful. Made with chickpeas and quinoa with lots of fresh veg, wrapped in a corn tortilla or hard-shell corn taco.Sweet & Savory Tempeh Coconut Curry Bowl

The Anti-Inflammatory Family Cookbook

Sweet & Savory Tempeh Coconut Curry Bowl

When you’re in the mood for a warm, comforting plant-based meal, try this incredibly delicious bowl of nutty, crunchy tempeh and fresh vegetables covered in sweet creamy coconut milk and mixed with Indian-style spicesMoroccan-Inspired Salad with Superfoods and Plant-Based Protein

@twospoons.ca

Moroccan-Inspired Salad with Superfoods and Plant-Based Protein

This Moroccan-inspired salad is gluten-free, easy to make, and healthy! This protein-packed salad recipe uses fresh and flavorful ingredients. Finish it with a deliciously spiced Moroccan dressing.Mark Bittman’s Barley Risotto with Beets & Greens

Mark Bittman

Mark Bittman’s Barley Risotto with Beets & Greens

Today’s Recipe of the Day is a warm, rich risotto made with red beets and beet greens. Beets help protect your heart, eyes, brain and reduce inflammation in your body, yet they are often overlooked when it comes to cooking because the vegetable is intimidating to many. Enjoy this comfort food meal!Coconut Ceviche

@JC Through The Lens

Coconut Ceviche

Today’s Recipe of the Day is coconut ceviche created by Executive Chef David Lee of the popular plant-based restaurant, Planta, with several locations in Florida and a new one in New York City. Check out this delectable appetizer, and make it for your next dinner party! 

Read More: Reduce Meat Consumption to Cut Risks of Zoonotic Diseases | The Beet | https://thebeet.com/reduce-meat-zoonotic-diseases/?utm_source=tsmclip&utm_medium=referral

6 hours ago

https://www.themoscowtimes.com/2022/07/20/moscow-vets-race-to-save-polar-bear-with-tin-can-stuck-in-mouth-a78351

A team of Moscow veterinarians has been dispatched to the Russian Far North to save a polar bear with a can of condensed milk stuck in its mouth, Russia’s environmental watchdog said Wednesday.

The exhausted young polar bear was spotted near Dixon, Russia’s northernmost permanent settlement.

A photograph shared by the Rosprirodnadzor watchdog showed the polar bear lying helpless on a grassy field next to a wooden shack and a pile of metal canisters.NEWSMelting Arctic Forces Polar Bears to Adapt to Land-Based Diet – Russian ScientistsREAD MORE

“Veterinarians from Moscow are flying to help the exhausted animal,” Rosprirodnadzor said in a statement.

Rosprirodnazor head Svetlana Rodionova said the animal will have to be tranquilized for the rescue team to remove the can from its mouth, according to the Fontanka news website.

Rodionova’s social media followers blamed local workers for throwing tin cans of condensed milk and canned food at the bears “for fun,” the outlet reported.

Russian scientists have warned that polar bears are being forced to adapt to a land-based diet as they lose their Arctic ice habitat to climate change.

A rising number of encounters between polar bears and humans have been recorded in the Russian Far North in recent years.

With a global population of up to 30,000, polar bears are classified as vulnerable and endangered by the World Wildlife Federation and Russia’s Red Book.