Meat Less: The Next Food Revolution

The strong reliance of the modern diet on meat as a major source of protein and other nutrients is leading to ethical, environmental, and health concerns. The raising of livestock for food is linked to greenhouse gas emissions, pollution, water depletion, and biodiversity loss. Billions of animals are confined and slaughtered for food each year, often under highly stressful conditions on factory farms. The production of livestock animals increases the risk of antibiotic resistance and zoonotic diseases (like coronavirus), which is a major safety concern. The consumption of red meat and processed meat has been linked to health concerns. However, replacing meat with alternative protein sources may have unforeseen nutritional consequences. This book critically explores the environmental, ethical, health, and safety reasons for reducing the amount of meat in our diet. It also highlights the scientific and technological advances that are creating protein-rich alternatives to meat, such as plant-, microbial-, and insect-based meat analogs, as well as laboratory grown (“cultured”) meat. The potential of each of these technologies to create a more sustainable and healthy diet is assessed.