There are 5 things every clinician should know about why environmental threats matter to human and nonhuman animals’ health.

Risks posed by concentrated animal feeding operations to human health demand attention of clinicians and those who teach them.

Many people ask Temple Grandin, “Do cattle and other animals know they are walking up a chute that will lead to their death?”

Perpetration-induced traumatic stress should be understood as present, not just posttraumatic, stress disorder because retraumatization is part of slaughterhouse workers’ jobs.

Most meat and poultry plants have on-site workplace clinics where workers are required to obtain care for work-related injuries or illnesses.

This issue questions how health professionals should respond to ethical challenges that meat consumption creates in their practices, professions, and organizations.

The AMA Code and Principles provide guidance on how to educate and counsel patients about meat consumption and about their advocacy roles in reducing meat production.

This collection visualizes the health sector’s climate change contributions, which will ultimately harm us all.

Sustainable food services are key dimensions of health care organizations’ civic and stewardship responsibilities to individuals and communities.

Nutrition care processes account for a person’s biological sex characteristics but do not adequately address their gender.