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A vegan restaurant chain in Los Angeles is adding dairy and beef to its menu, reports the Los Angeles Times.
Sweetgreen, formerly known as Sage Vegan, says it will start serving dairy and beef by the end of the year.
The move is part of the restaurant chain's mission to be sustainable, but it's also in line with what's known as "regenerative farming," which aims to use techniques different from conventional farming to improve the soil and the environment, explains NPR's Climate Desk.
"You're maximizing the presence of living roots, so you're sort of feeding all those microbes that are down in there," says soil scientist Emily Oldfield of the Environmental Defense Fund.
But there are some questions about how much carbon is stored in the soil by regenerative farming and how long the carbon stays there.
"In my mind, that is the biggest uncertainty," says Yale professor Eric Slessarev.
" is how long is that carbon going to stay out of the atmosphere if it ends up in the soil in the form of organic matter?" Read the Entire Article
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A customized collection of grant news from foundations and the federal government from around the Web.
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The Festival of Inclusive Arts, organized by the Arts with the Disabled Association, gives disabled performers a chance to shine.
