Bruce Friedrich’s new book, Meat, opens with a refreshing approach: he doesn’t dictate what readers should eat. Instead, he acknowledges meat as “humanity’s favorite food,” and discusses its deep-rooted significance in cultures worldwide.
Friedrich, a lifelong vegan, points out the nutritional benefits of meat, referring to its rich calories and umami flavor that humans have evolved to crave. However, he highlights the environmental impact of industrial livestock farming. It contributes to climate change, water pollution, and deforestation. Despite ongoing efforts by activists and experts for decades to convince people to reduce meat consumption, global eating habits have continued to rise.
Since 1961, the demand for meat has grown annually. Friedrich observes that as income increases globally, so does the appetite for meat. He believes that to tackle this challenge, we need alternatives that can replicate the taste and price of traditional meat. He likens these alternatives—lab-grown and plant-based—to the transition from combustion engines in cars to electric vehicles: they offer the same experience but are better for the environment.
Friedrich, who leads the nonprofit Good Food Institute, is optimistic about the future of alternative proteins. He cites recent projections from firms like McKinsey suggesting that by 2050, up to 50% of the global meat market could be replaced with cultivated or plant-based meats. For this shift to happen, he emphasizes the importance of government support in funding scientific research and innovation.
China’s aggressive pursuit of alternative proteins is particularly noteworthy. As its need for food self-sufficiency grows—declining from 94% in 2000 to 66% in 2020—the nation has become a leader in cultivating patents for alternative meats. Friedrich argues that without live animals, issues related to livestock diseases would also diminish.
While concerns about alternative proteins being too processed exist, Friedrich encourages looking at the nutritional improvements they can offer. Plant-based meats often contain less fat and no cholesterol, making them a healthier option compared to traditional meat.
In Friedrich’s view, the shift toward alternative proteins is not just about climate impact but also about enhancing food security. As nations strive for self-sufficiency, addressing reliance on traditional animal farming could be crucial.
The conversation on alternative meats continues to grow, with significant interest shown by major meat companies. They see the potential for profit and reduced risks, as these new proteins can be produced more efficiently with fewer environmental concerns.
In conclusion, Friedrich’s vision is bold: a future where our meat-insatiable world finds solutions in science and technology, preventing further harm to the planet. The questions remain—will this vision come to fruition? What path will society choose regarding its food? The answers lie ahead in a rapidly changing landscape.
Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food – and Our Future was published on February 2.
