On last week’s Food Mondays we talked about plans to get more people to eat bugs as sustainable protein - and it just might happen. But in the meantime, others are trying more modest proposals to making our meat more environmentally sustainable. Applegate Meats, for example, is known for their antibiotic-free deli products. But recently they’ve upped their game with a new branch of the company called the New Food Collective. The Collective is making sausages using something called “regenerative agriculture,” and their products are arriving now in Chicago-area Whole Foods stores. WBEZ’s Monica Eng speaks with Applegate vice president Gina Asedougan to find out more about their sustainable sausages.