Meat consumption worldwide has doubled in the last 20 years, and it is expected to double again by 2050. This is happening in large part because economies are growing and people can afford more meat. That’s all good news. But raising meat takes a great deal of land and water and has a substantial environmental impact. Put simply, there’s no way to produce enough meat for 9 billion people. Yet we can’t ask everyone to become vegetarians. We need more options for producing meat without depleting our resources.
Over the past few years I’ve come across a few companies that are doing pioneering work on innovations that give a glimpse into possible solutions. To be sure, it’s still very early, but the work these companies are doing makes me optimistic. I wanted to share with you a look at their work on creating alternatives to meat and eggs that are just as healthful, are produced more sustainably, and taste great.
Read on to learn how their work can benefit everyone.
If you wonder how the food you eat affects your health and well-being and that of those you care about, you shouldn’t miss this talk. Will Tuttle delivers an inspiring talk about the food we choose, where it comes from, and how it affects us physically, culturally, and spiritually. You will learn how we have become disconnected from our innate wisdom, and how to make positive changes that promote wellness, encourage wisdom and abundance, and minimize our eco-footprints on the Earth.
LikeMeat is an EU sponsored project, funded under the EU’s FP7 Framework to develop the next generation Analog Meat products in collaboration with industry partners and university R&D.
LikeMeat aims to enable small and medium sized …
A key risk factor for climate change is the growth of the human population, projected to be roughly 35 percent between 2006 and 2050. In the same period, the FAO projects that the number of livestock worldwide will double, so livestock-related GHG emissions would also approximately double (or rise slightly less if all the FAO’s recommendations were fully implemented), while it is widely expected that GHGs from other industries will drop.
Global meat production rose to 297 million tons in 2011, an increase of 0.8% over 2010 levels, and is projected to reach 302 million tons by the end of 2012, according to new research conducted by the Worldwatch Institute’s Nourishing the Planet project for the Institute’s Vital Signs Online service. By comparison, meat production rose 2.6% in 2010 and has risen 20% since 2001. Record drought in the U.S. Midwest, animal disease outbreaks, and rising prices of livestock feed all contributed to 2011 and 2012’s lower rise in production.
Got the facts on Milk? (also known as “The Milk Documentary” is an entertaining, award winning feature documentary that dares to question the conventional wisdom of the much publicized health benefits of milk and dairy products. Addressing myth, truth and all in-between, the film is a humorous yet shocking exposition that provokes serious thought about this everyday staple.
Non-dairy Cheese analogues are non-dairy (plant-based) products used as culinary replacements for cheese.
Vegan cheese analogues are cheese substitutes made most frequently from soybeans (plant-based) but also made from rice, almonds, nutritional yeast and other non-dairy ingredients. Cheese analogues, just like plant-based milk substitutes, are available in many …
We have information that the primary difference between animal and plant proteins is their amino acid profiles and it is those profiles that direct the rates at which the absorbed amino acids are put to use within the body.
Egg replacements are alternatives to whole chicken eggs produced using only plant-based materials.
WHY USE EGG REPLACEMENTS?
“There is, unfortunately, no way to breed eggs that only produce female hens,” United Egg Producers (UEP) spokesman Mitch Head …