The future of meat
Producing meat without slaughtering cows — these new innovations are challenging the meat industry in ways that will help fight against climate change.
More plant based meals
The World Resource Institute recommends that wealthy nations cut their beef, lamb and dairy consumption by 40 percent to meet global emissions goals for 2050. Plant-based meat as an alternative is developing fast. Plant-based meat is taking over fast food chains in the United States, and globally. Celebrities have even endorsed the trend. Beyond Meat and Impossible Foods are making plant-based burgers that use a combination of flavors, fats, binders and proteins such as pea protein, soy protein to replicate red meat in taste texture. Labs around the world are also racing to recreate meat that doesn’t require a living animal to be made.
“Executive chair of Beyond Meat I've joked in the past that those first version of the veggie burgers were a conspiracy by the meat industry to discourage people from becoming vegetarian because you tried them and you said, I never do that again. I think that in the near future, over 10 percent of the meat case will be plant based and expected to continue to grow as these products continue to improve, as consumers get more and more aware of the option. And as concern around the climate and other concerns around health continue to grow, these products become more and more appealing. If my wife had given this to me without telling me it was a vegan burger, I would eat it thinking it was made from meat. What happens is instead of putting these products in the freezer section where the vegetarians shop, we see product Beyond Meat carried in the meat section adjacent to the animal based meat. And as a result, we have a much wider audience”, Seth Goldman – CEO of Beyond Meat.
According to FAO, on average, it takes about 3 pounds of grain to raise 1 pound of meat. Globally, beef production is responsible for 41% of greenhouse gas emissions, and livestock accounts for 14.5% of total global emissions.
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