I recently met a charming pig named Dawn at a sanctuary in upstate New York. She’s not just any pig; she’s part of an innovative project by Mission Barns. They use fat derived from Dawn, grown in bioreactors, to create plant-based pork products that taste surprisingly similar to traditional meat. This is part of a growing movement to challenge the conventional meat industry, which uses vast amounts of land and contributes significantly to greenhouse gas emissions.
In his new book, Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food — and Our Future, Bruce Friedrich, the founder of the Good Food Institute, discusses traditional meat production’s severe environmental costs. He shared insights about how alternative food technologies can change our dietary habits.
Friedrich pointed out that conventional meat production has significant downsides. In a 2006 report, the U.N. Food and Agriculture Organization highlighted that livestock farming contributes to deforestation, climate change, and loss of biodiversity. The inefficiency in meat production is striking—getting just one calorie from chicken can take up to nine calories of feed. This waste contributes to about 20% of global climate emissions.
The demand for meat keeps rising. Over the last 25 years, meat production increased by 65%, and projections suggest it will grow by another 65% by 2050. Like the shift towards renewable energy, we need a diverse approach to food production. This involves creating plant-based meat alternatives and cultivating real meat in labs rather than farms.
Friedrich emphasizes that there’s a huge potential for profit and food security in plant-based and cultivated meats. Countries like China and Japan, which face food self-sufficiency challenges, are eager to adopt more efficient meat production methods. In the U.S., bipartisan support is growing for alternative proteins, pointing to a strong public interest in these technologies.
Despite facing challenges, like the backlash against ultra-processed foods affecting brands like Beyond Meat, Friedrich remains optimistic. He argues that plant-based meats generally offer better nutritional profiles than animal-based options. They tend to be lower in saturated fat and calories while providing more fiber and protein.
Friedrich believes that instead of trying to replace the traditional meat industry, these new companies should aim to collaborate with it. This partnership could help streamline processes, reduce costs, and cater to a market increasingly concerned about health and sustainability.
As consumers become more aware of their food choices, the shift toward alternative meats could redefine our eating habits and lessen the environmental impact of food production.
Explore more on the Good Food Institute for further insights into sustainable food practices.
