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Alternative meat is having a moment. Real meat may be done sooner thank you think.

May 7, 2020 /

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Welcome to MEDA: Leadership Dedicated to Building Montana's Economy

Picture two industries. One is increasingly associated in the consumer’s mind with dirt and disease. Not only is much of its product pumped full of antibiotics and covered in fecal matter, not only does it come with an elevated risk of cardiovascular disease and cancer, but now its workers are testing positive for coronavirus in droves, and its supply chain is in pain.The other industry makes a product that many consumers find just as tasty as the first industry’s product, but without the health risks. Even in the midst of a global pandemic, this industry is having no trouble sourcing its ingredients or forcing people to work. Its sales growth is eye-popping. Its stock is soaring. Its investors can’t open lines of credit fast enough.

Which one do you think is going to thrive in a post-COVID-19 world?

By Chris Taylor

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Analysis: To Understand Danger of Covid-19 in Meatpacking, Look at the Industry’s History

The past shows decades of practices and policies that endangered workers and public health. Despite that painful past, not much is being done to fix the problem during the Covid-19 pandemic.

Click here to read the story.