Posts tagged meat

Avoiding meat and dairy is ‘single biggest way’ to reduce your impact on Earth

climate, diet, environment, vegan, Agriculture, deforestation, meat, dairy, food, 2018

Avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet, according to the scientists behind the most comprehensive analysis to date of the damage farming does to the planet. The new research shows that without meat and dairy consumption, global farmland use could be reduced by more than 75% – an area equivalent to the US, China, European Union and Australia combined – and still feed the world. Loss of wild areas to agriculture is the leading cause of the current mass extinction of wildlife. The new analysis shows that while meat and dairy provide just 18% of calories and 37% of protein, it uses the vast majority – 83% – of farmland and produces 60% of agriculture’s greenhouse gas emissions. Other recent research shows 86% of all land mammals are now livestock or humans. The scientists also found that even the very lowest impact meat and dairy products still cause much more environmental harm than the least sustainable vegetable and cereal growing.

via https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth

Our burger is made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes. What makes the Impossible…

food, food science, heme, meat, meat substitutes, molecular gastronomy, burger

Our burger is made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes. What makes the Impossible Burger unlike all others is an ingredient called heme. Heme is a basic building block of life on Earth, including plants, but it’s uniquely abundant in meat. We discovered that heme is what makes meat smell, sizzle, bleed, and taste gloriously meaty. Consider it the “magic ingredient” that makes our burger a carnivore’s dream.

(via The Burger Formerly Known as Plants)

Engineering the $325,000 In-Vitro Burger

meat, tissue culture, food, biotech, biology

The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in-Vitro meat, or cultured meat, is a reality.

https://www.nytimes.com/2013/05/14/science/engineering-the–325000-in-vitro-burger.html?_r=2&hp=&adxnnl=1&pagewanted=all&adxnnlx=1368418364–9BbUl9iWpNavnGGiS9Hqxg&