Eleven Madison Park, a top Manhattan restaurant, is going meatless. The Epicurious cooking site stopped posting new beef recipes. The Culinary Institute of America is promoting “plant-forward” menus. Dozens of colleges, including Harvard and Stanford, are shifting toward “climate-friendly” meals.
If this continues — and the Boston Consulting Group and Kearney believe the trend is global and growing — beef could be the new coal, shunned by elite tastemakers over rising temperatures and squeezed by increasingly cheap alternatives.
“Beef is under a whole lot of pressure,” said