E-Z Glider
Footballguy
The change is coming. If science can make something that tastes better, costs less and has none of the dietary and environmental downsides, why wouldn't you eat it?
The future of food - Plant based meat
Highlights:
The future of food - Plant based meat
Highlights:
More protein than beef, more omegas than salmon, more calcium than milk, more antioxidants than blueberries. Plus muscle-recovery aids. And its vegan.What is meat but a tasty, toothy hunk of protein? Do we really need animals to assemble it for us, or have we reached a stage of enlightenment where we can build machines to do the dirty work for us?
Livestock, in fact, are horribly inefficient at making meat. Only about 3 percent of the plant matter that goes into a steer winds up as muscle. The rest gets burned for energy, ejected as methane, blown off as excess heat, shot out the back of the beast, or repurposed into non-meat-like things such as blood, bone, and brains. The process buries river systems in manure and requires an absurd amount of land. Roughly three-fifths of all farmland is used to grow beef, although it accounts for just 5 percent of our protein.
Considering the speed of change, the money and smarts being thrown at the problem, and the desperate need, it seems likely that sometime in the next decade, Beyond Meat or Impossible Foods or another rival will perfect vegetarian beef, chicken, and pork that is tastier, healthier, and cheaper than the fast-food versions of the real thing. It will be a textbook case of disruptive technology: overnight, meat will become the coal of 2025—dirty, uncompetitive, outcast. Our grandchildren will look back on our practice of using caged animals to assemble proteins with the same incredulousness that we apply to our ancestors’ habit of slaughtering whales to light their homes.