Blending lentils or vegetables into meat products could have huge benefits for the environment, animal welfare and human health
Our current level of meat consumption is unsustainable. Animal farming is a major driver of global heating and tropical deforestation. The meat industry keeps most animals in intensive, inhumane conditions. And red meat is linked to multiple health problems including heart disease and colorectal cancer.
The food industry has committed to change – chains such as McDonald’s and Burger King have signed up to net zero greenhouse gas emissions by 2050, to zero deforestation by 2030, and to multiple health targets too. But how can these giant companies, and indeed the whole food sector, possibly follow through when we consume 340bn kilos of meat a year globally, and demand is still rising? Do we just hope that consumers will go vegan or vegetarian of their own accord?
Joseph Poore researches agriculture and the environment at the University of Oxford. Hannah Ritchie also contributed to this piece
