We don't "need" them, but I think they can play a role. People are used to cooking with beef, chicken, pork, etc. If people can substitute a microprotein for one meal a week that they would usually use beef, that makes a big difference at scale. The production of that microprotein has to be "green". Many people just aren't going to switch to a vegetarian diet, especially in the short term.
A meat substitute is just one small change that can help. It can't solve everything on its own.
But I suggest that people try it.
I got together with about 12 old friends last year - something we do every few years. No one there was vegetarian. I made them my "quorn chili" where I substituted Quorn for beef. I didn't tell anyone until dinner was done, and everyone loved it. It is easy to do in a recipe where beef is only one of about 12 ingredients and the flavor comes from the spices and other things (onions, garlic, tomatoes, beans) in the mix. I encourage people to try things like that to see if they can lower their beef consumption just a little bit. One or two "beef substitute" nights a month goes a long way if enough people do it.
why do we actually need "meat substitutes"? I am not aware of any actual data regarding their nutritional content as one point. But more importantly, vegetarian diets are both nutritious and yummy. And locally grown organic food will have a much smaller footprint than any industrial processed "meat substitute." Why pay corporations for these products when you can produce something better and cheaper where you live? Degrowth requires us to be more "prosumers" (producers as well as consumers). And growing food is fun and healthy.
Seems like well-researched knowledge here -- I scanned it too speedily - must re-read later! I was impressed that the problem of high-energy use in producing "no-kill/lab-grown" meat, is one problem that's perhaps solve-able by eco-friendly power. So far, I haven't seen any reader-friendly public info on whether other animal products such as elephant ivory or mink fur, can be substituted by lab cell-culturing. Any references on that???
We don't "need" them, but I think they can play a role. People are used to cooking with beef, chicken, pork, etc. If people can substitute a microprotein for one meal a week that they would usually use beef, that makes a big difference at scale. The production of that microprotein has to be "green". Many people just aren't going to switch to a vegetarian diet, especially in the short term.
A meat substitute is just one small change that can help. It can't solve everything on its own.
But I suggest that people try it.
I got together with about 12 old friends last year - something we do every few years. No one there was vegetarian. I made them my "quorn chili" where I substituted Quorn for beef. I didn't tell anyone until dinner was done, and everyone loved it. It is easy to do in a recipe where beef is only one of about 12 ingredients and the flavor comes from the spices and other things (onions, garlic, tomatoes, beans) in the mix. I encourage people to try things like that to see if they can lower their beef consumption just a little bit. One or two "beef substitute" nights a month goes a long way if enough people do it.
why do we actually need "meat substitutes"? I am not aware of any actual data regarding their nutritional content as one point. But more importantly, vegetarian diets are both nutritious and yummy. And locally grown organic food will have a much smaller footprint than any industrial processed "meat substitute." Why pay corporations for these products when you can produce something better and cheaper where you live? Degrowth requires us to be more "prosumers" (producers as well as consumers). And growing food is fun and healthy.
Seems like well-researched knowledge here -- I scanned it too speedily - must re-read later! I was impressed that the problem of high-energy use in producing "no-kill/lab-grown" meat, is one problem that's perhaps solve-able by eco-friendly power. So far, I haven't seen any reader-friendly public info on whether other animal products such as elephant ivory or mink fur, can be substituted by lab cell-culturing. Any references on that???