Showing 20 of 21 results
Vegetable scene of a cauliflower and blackberry lamb on a potato and broccoli landscape with a cucumber whale swimming in a blueberry ocean.

We are alive at a pivotal moment: For ourselves, for the Earth and for every animal on the planet. If we all are to survive, we must change the way we eat. Which sounds dire. But it is within our grasp. Think of it as a chance for a better world. A great and shared adventure. A journey to a place...

Article
By Karen E. Lange
Band of wild horses

Editor's note: After this story was originally published, it was brought to our attention that some of the language could be interpreted differently than intended. The HSUS does not believe that wild horses are overpopulated and the story's subtitle has been revised to remove the word...

Article
Karen E. Lange
Illustration of a factory farm with man herding pigs into a truck, pollution and a family nearby

Imagine a chicken. Picture her downy white feathers and small, intense eyes. Maybe she’s sitting on a nest, softly clucking. Perhaps she’s scratching in the dirt, a quaint red barn in silhouette behind her. Cows graze contentedly nearby; a pig snuffles in the mud. It’s an idyllic vision, familiar...

Article
Text by Kelly L. Williams • Illustrations by Rachel Stern

If you've ever been pressed up against total strangers in a crowded elevator, you may have an inkling of what life is like for egg-laying hens in factory farms around the world. Even sharing that crammed elevator with friends would get old real fast. So imagine eight hens jammed into a battery cage...

Article
Ruthanne Johnson
Horses eating in the street

The injured foal has tried to find some respite from the harsh glare of midday, wandering into a stranger’s backyard to seek the shade of two palm trees there. Now she lies on her side, barely moving, just off the main street out of Esperanza, a pretty little town on the island of Vieques, Puerto...

Article
M. Carrie Allan
Beauty shot of a fox

WARNING: This page contains graphic content. The pictures posted on social media did it: dozens or even hundreds of dead coyotes and foxes filling the backs of trucks, or laid out in rows on bloodied ground or hung by their hind legs in a celebratory display above piles of other dead animals...

Article
By Karen E. Lange
Photo of an industrial chicken operation in India.

In 2019, Sara Shields, in southern India for workshops with Humane Society International colleagues, drove into the countryside near Bangalore to visit industrial chicken operations. At the first farm she stopped at, she saw hundreds of white-feathered birds in long open-sided barns with burlap...

Article
By Karen E. Lange

WASHINGTON—The Humane Society of the United States and Humane Society Legislative Fund applaud the reintroduction of the Prevent All Soring Tactics (PAST) Act, H.R. 5441, in the U.S. House of Representatives today by Reps. Steve Cohen, D-Tenn.; Brian Fitzpatrick, R-Pa.; Jan Schakowsky, D-Ill. and...

Press Release
Article
by Matthew Prescott

Elaine Nash didn't know that the call she received in October 2016 would take her away from home for nearly a year, requiring all her professional skills and a healthy dose of fortitude. But even if she had known, she still would have taken it.

Article
Kelly L. Williams

WASHINGTON—The Humane Society of the United States today honored two members of Congress as its 2021 Humane Horsemen of the Year: U.S. Representatives Steve Cohen and Brian Fitzpatrick. The award is presented on an annual basis and honors individuals who demonstrate an outstanding commitment to...

Press Release
Coyote in Death Valley National Park

WARNING: This page contains graphic content. In the spring of 2020, an HSUS investigator noticed something unusual: Just as some annual in-person killing contests for coyotes, foxes, bobcats and other animals were being canceled because of COVID-19, groups devoted to online killing contests were...

Article
By Karen E. Lange

The Humane Society of the United States has released its Protein Sustainability Scorecard, taking a close look at the food service industry in the U.S. and progress toward offering climate-friendly, plant-based foods. To meet client demand and public sentiment, virtually every major food service...

Press Release
Article
By Kelly L. Williams

The Humane Society of the United States is proud to launch the Forward Food Challenge – a sustainability campaign to help dining operations address the climate crisis by providing an incentive to change their menus to focus on plant-based meals. The goal for the challenge is to collectively prevent...

Press Release

As Kim Porter makes the morning rounds on her northeastern Massachusetts farm—checking in on the geese, horses and ponies—the special greeting from her burro, Nacho, entices the biggest grin, his squeaky little “hees” without the “haws.” “He stands in the back of his stall,” Porter says, “and when...

Article
Ruthanne Johnson
Chef Eddie Garza demonstrating plant-based cooking techniques on a television program.

You can’t blame Eddie Garza for wondering how he got here. The plant-based chef, a food and nutrition manager for the Humane Society of the United States, is an animal welfare superstar with a focus on reaching Latino communities. He’s been featured in media outlets throughout the U.S. and abroad...

Article
By James Hettinger

Fresh Ideas Food Service Management, a company that focuses on creating an exceptional fresh food dining experience, based in Columbia, Missouri, has received an “A” on the Humane Society of the United States’ Protein Sustainability Scorecard. The goal of the scorecard is to establish what the...

Press Release

In collaboration with Northern Michigan University’s Animal Club and the Humane Society of the United States, Northern Michigan University signed the Forward Food Pledge and has committed to increasing its plant-based offerings each year through 2024. NMU has made this commitment to ensure that all...

Press Release

ISS Guckenheimer, a leading food services provider that seeks to deliver chef-crafted fresh food to its customers, has pledged to make 55% of its menu options plant-based by 2025. This is the strongest commitment to date from any food service management company. As a signatory to the Cool Food...

Press Release