Going Vegan Could Reduce CO2 Emissions Up to 9.6 Billion Tons

A global shift to a vegan diet could have a number of benefits, curbing climate change and significantly reducing greenhouse gases and CO2 emissions, says new research.

Going Vegan Could Reduce CO2 Emissions Up to 9.6 Billion Tons
A new report reveals how a plant-based diet can impact climate change

Staff Writer, LIVEKINDLY | Bristol, United Kingdom | Contactable via: liam@livekindly.com

An entirely vegan world could reduce carbon emissions by as much as 9.6 billion tons annually.

Called the Veganism Impact Report, a study collected data showing the huge impact a plant-based diet has on our health and the planet. The report suggests that if 100 percent of the global meat-eating population switched to a plant-based diet, we would see a 70 percent decrease in carbon dioxide (CO2) emissions, and one billion hectares of land currently used for livestock would be made available for growing plant-based proteins, fruits, and vegetables.

The Veganism Impact Report uses statistics on the UK’s, EU’s and world’s annual animal product consumption, employment, trade, health, environment, and economy. UK statistics are based on 1.16 percent of the population being vegan and do not take into account the vegetarian or pescatarian population. EU statistics are based on 5.9 percent of the population being vegan and vegetarian.

Going Vegan Could Reduce CO2 Emissions Up to 9.6 Billion Tons
Research shows a plant-based diet can have a positive impact on the planet

What Is The Most Sustainable Diet?

Previous studies have explored how even flexitarian diets can have a significant impact and here, the full impact of a vegan population is explored in stark contrast to the impact an omnivorous population would have on humans, animals, and the world. Statistics show that “1.5 billion hectares of the world’s total land surface (13.4 billion hectares) were used for agriculture in 2018,” while a vegan population would only require a total of 540 million hectares for agriculture.

The importance of a vegan diet for our planet has been discussed a great deal recently and this study states that greenhouse gas emissions from food totaled 13.7 billion metric tons of carbon dioxide equivalents in 2018. With a fully vegan population, 4,110,000,000 tonnes of CO2 equivalent food-related emissions would be released annually, representing a 70 percent decrease.

The Healthiest Diet?

The report estimates that in a vegan world, approximately 22,861 people in the UK would die from heart and circulatory disease each year, resulting in 129,544 fewer heart disease-related deaths annually. The report also highlights that with a fully vegan population there would be zero instances of cancer linked to eating processed or red meat every year, with an estimated reduction of 8,800 cancer cases. This is the latest in a series of studies highlighting the health risks of meat consumption.

Fake Meat Will Save Us

Until we have real leadership on climate, changing what we eat is the biggest thing we can do to save the planet.

By Timothy Egan

Contributing Opinion Writer

An Impossible Whopper from Burger King, which is testing plant-based patties.CreditMichael Thomas/Getty Images
ImageAn Impossible Whopper from Burger King, which is testing plant-based patties.
CreditCreditMichael Thomas/Getty Images

I plopped down in the sports bar Thursday to watch World Cup soccer and eat my first fake meat burger. I don’t mean to slight the surging United States women’s team, but the plant-based protein slab made nearly as big an impression as the match.

No surprise then, that a burger that bleeds like meat, tastes like meat and looks like meat is winning over millions of skeptical consumers, taking Wall Street by storm and prompting Big Ag to jump into a lucrative business that started on the vegan fringe.

But does the world really need a KFC Imposter Burger, or Tyson Foods grinding peas into patties instead of quartering chickens into nuggets? Well, yes. Very much so.

At a moment when animal-based agriculture is near the top of planet-killing culprits, ditching meat for substitutes, faux or otherwise, is the most effective thing an individual can do to fight climate change, according to a study in the journal Science. I say this as an appreciative omnivore. I love a flank steak fresh off the grill, a leg of lamb seasoned and slow-cooked, a brat at a ballpark, as do most of us. Vegans and vegetarians make only about 8 percent of the population, a static number.

The cautionary note is that we don’t have enough experience yet with the “secret sauce” that makes the new line of fake burgers taste so good. Both Beyond Meat, and Impossible Foods, the two darlings of alt-meat, use about 20 different ingredients in their patties. They are highly processed Frankenfoods hatched in a lab, not carrots pulled out of the earth.

Also, food panaceas in general don’t have the best track record. Remember margarine as a healthful alternative to butter? “Diet” soda makes people crave a big hit of real sugar water. Some granola is worse for you than an Oreo cookie.

That said, these are very dangerous times for all living things. You may have missed the sad notice that the friendship tree given by France to President Trump has died an early death. As a metaphor for what happens to everything touched by Trump, it’s too easy. It’s as if the little oak sapling, acting on behalf of all that is endangered by this biohazard of a presidency, died to send a message.

President Trump and President Emmanuel Macron of France planted a “friendship tree” last year. The tree died.CreditJim Watson/Agence France-Presse — Getty Images
ImagePresident Trump and President Emmanuel Macron of France planted a “friendship tree” last year. The tree died.
CreditJim Watson/Agence France-Presse — Getty Images

The tree’s demise was announced not long after a group of scientists made a determination of much bigger import: the recognition of a new geologic era, the Anthropocene. After the ice age of the late Pleistocene, and the culture-nurturing comfort of the Holocene, the Age of Man looks to be the End of Man. Perhaps in very short order.

The Anthropocene is an old idea, dating perhaps to the first atomic bomb, given fresh scientific imprimatur this spring. More than 500 million years after life took hold on earth, humans are having such a drastic effect on it that we are now the dominant geologic force. This designation comes not from the usual concerned voices seeking recognition from distracted media and political elites, but from a key body within the international union of geological scientists. As these folks like to say: rocks don’t lie.

Nor do temperature readings. New Delhi soared to 118 degrees this month. It was 100 degrees in San Francisco, the highest temperature ever recorded there for June. Wildfires are now a springtime feature inside the Arctic Circle, and temperatures in Greenland were as much as 40 degrees Fahrenheit above average this year.

None of this will shame the worst threat to the planet now — the American president. The best way to do something about climate change is to vote the Anthropocene Cover Boy out of office. He thinks windmills cause cancer. He loves dirty coal. His gutting of Obama-era policies will lead to hundreds of premature deaths of fellow Americans every year, according to an early analysis by his own administration.

But in the meantime, there is the protein we put on our plate. While weaning people off animal flesh, the new burgers hardly meet Michael Pollan’s admonition that we should never eat food our great-grandmothers wouldn’t recognize. But Pollan is a fan, saying fake meatballs might help save the world.

Plant-based eggs, nuggets and burgers are far less likely to hasten the inevitable last act of the Age of Man than the food sources they replace. And the free market — judging by soaring sales and a bullish roar from Wall Street to Beyond Meat, a company that was briefly worth more than Macys or Xerox by market capitalization one day this week — is lining up with the environment on this one, as carnivores take notice. If it takes disruptive capitalism to help solve a problem that a clay-headed president will not, more power to the plant dog and soy burger masquerading as meat.

Plant-Based Meat Alternatives Are a Satanic Plot to ‘Create a Race of Soulless Creatures’

End Times broadcaster Rick Wiles warned on his “TruNews” program last night that the rise of companies like Impossible Foods, which is developing plant-based alternatives to meat and dairy products, is part of a satanic plot to alter human DNA so that people can no longer worship God.

“When you go to your favorite fast food restaurant, you are going to be eating a fake hamburger,” Wiles said. “You’re going to go to the grocery store and buy a pound of fake hamburger or a fake steak, and you won’t know that it was grown in some big corporation’s laboratory. This is the nightmare world that they are taking us into. They’re changing God’s creation. Why? Because they want to be God.”

“God is an environmentalist,” Wiles continued. “He takes this very seriously. He created this planet, he created the universe and he’s watching these Luciferians destroy this planet, destroy the animal kingdom, destroy the plant kingdom, change human DNA. Why? They want to change human DNA so that you can’t be born again. That’s where they’re going with this, to change the DNA of humans so it will be impossible for a human to be born again. They want to create a race of soulless creatures on this planet.”

Tyson Foods recalls more than 190,000 pounds of chicken fritters shipped nationwide

(CNN)Tyson Foods, Inc., has recalled more than 190,000 pounds of Tyson Fully Cooked, Whole Grain Golden Crispy Chicken Chunk Fritters that may be contaminated with hard plastic, the company said in a statement.

The product is not sold in retail grocery stores, and the voluntary recall is limited to food service customers, including schools nationwide, the Pennsylvania-based company said.
Tyson Foods got three complaints from schools about foreign material in the food product, reported the US Department of Agriculture, which said it had not gotten any confirmed reports of injury or illness linked to eating the fritters. The fritters are not part of the National School Lunch Program but were purchased separately by individual schools, the USDA said.
Anyone concerned about an injury or illness should contact a health care provider, the agency said.
The recalled product carries establishment number “P-1325” stamped inside the USDA mark of inspection, the company said. The fritters are sold in 32.81-pound cases (code 0599NHL02) that contain four 8.2-pound bags.
Recalled Tyson Fully Cooked, Whole Grain Golden Crispy Chicken Chunk Fritters bear this label.

The product was produced at one plant on February 28 and shipped to distribution centers in these states: Arizona, Arkansas, California, Colorado, Connecticut, Florida, Georgia, Idaho, Illinois, Iowa, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, Montana, Nevada, New Jersey, New Mexico, New York, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Utah, Virginia and Wisconsin.
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Schools and other institutions with the possibly contaminated fritters still in their freezers should throw them out or return them to the place of purchase.
Consumers with questions should contact the company.

These are the 21 ingredients that make an Impossible Burger look and taste like meat

impossible burger woman eating hands red nails
There are 21 ingredients in an Impossible Burger, including soy protein, salt, and lots of vitamins.
 Impossible Foods

Plant-based “meat” is poised to become a $140 billion industry, with Impossible Foods and Beyond Meat leading the way.

With commitments from major chains like Burger King, which is set toroll out the Impossible Whopper across America by the end of 2019, Impossible Foods seems closer than ever to its goal of starting a plant-based “meat” revolution.

So what’s in the plant-based meat substitute with big ambitions to take over the food industry?

Impossible Foods’ chief science officer, David Lipman, may be a biotechnologist and genomes expert, but the taste of meat is in his blood. Lipman received his education in meat during his youth, while working at his father’s meat market in upstate New York.

In a January blog post, Lipman wrote that the Impossible science team “spent years analyzing meat and recreating every element of the sensory experience  —  smell, flavor, texture, touch, nutrition, sizzle factor.”

Impossible Foods uses genetic engineering to make ingredients that are essential to the taste and texture of its plant-based meat substitute: soy leghemoglobin (also known as heme) and soy protein. Soy protein replaced wheat protein as the main base for Impossible’s second recipe, while soy leghemoglobin is responsible for making the patty taste like meat.

While some have criticized Impossible Foods for its use of genetic engineering, the Food and Drug Administration deemed heme safe to eat in 2018.

According to Impossible Foods’ website, the five main ingredients of an Impossible Burger 2.0 are:

  • Water
  • Soy Protein Concentrate
  • Coconut Oil
  • Sunflower Oil
  • Natural Flavors

Impossible “meat” also contains 2% or less of:

  • Potato Protein
  • Methylcellulose
  • Yeast Extract
  • Cultured Dextrose
  • Food Starch modified
  • Soy Leghemoglobin
  • Salt
  • Soy Protein isolate
  • Mixed Tocopherols (Vitamin E)
  • Zinc Glutonate
  • Thiamine Hydrochloride (Vitamin B1)
  • Sodium Ascorbate (Vitamin C)
  • Niacin
  • Pyridoxine Hydrochloride (Vitamin B6)
  • Riboflavin (Vitamin B2)
  • Vitamin B12

The Impossible Burger is kosher and halal certified, but not organic. A four-ounce patty packs 240 calories, 14 grams of fat, 370 milligrams of sodium, and 19 grams of protein — a slight improvement upon thenutritional profile of the original recipe, which had 290 calories, 17 grams of fat, 580 milligrams of sodium, and 27 grams of protein.

“At Impossible Foods, we’ve been working on a way to turn plants into meat for only seven years, and we’re getting better at it every day,” he wrote.

SEE ALSO: It requires 22 ingredients for the Beyond Burger to replicate the taste and texture of a classic hamburger — here’s what they are

Arby’s Says ‘Impossible’ to Fake Meats

Fake meats at Arby’s? “Impossible,” says the Atlanta-based restaurant chain. ( Arby’s )

When VegNews published an article this week claiming “Arby’s Looks to Add Plant-Based Impossible Meat to Menu,” Arby’s decided it was necessary to point toward its slogan since 2014, “We Have the Meats.” And that means real meats.

An article in Food & Wine reports that a presentation targeting investors during Impossible Meats recent $300 million funding found, Arby’s was included among a group of chains that Impossible Meats claimed had reached out to them. But in a statement, Arby’s says it will never serve plant-based protein products.

“Contrary to reports this week, Arby’s is not one of the restaurant companies interested in working with Impossible Foods,” the statement said. “The chances we will bring plant-based menu items to our restaurants, now or in the future, are absolutely impossible.”

Arby’s is an Atlanta-based restaurant chain with 3,300 stores.

Related stories:

Climate change: Answers to your most asked questions

Young protesterImage copyrightGETTY IMAGES

During the last worldwide school strikes in March, BBC News asked for your questions on climate change.

Since then, thousands of you have been talking to our climate change chatbot on Facebook Messenger.

Below are some of the topics that came up many times – with some answers from science and our climate team.

You can chat to our climate bot here.

You asked: Can we adapt to climate change instead of fighting it?

Humans are already adapting. In South Korea, farmers are growing different cropsto future-proof themselves against changing temperatures.

London’s Thames Barrier was designed to help the city deal with an increasing risk of flooding.

And the United Nations has made adaptation a key part of its strategy, alongside measures to curb rising global average temperatures.

Under the Paris climate agreement, richer countries have agreed to help poorer nations by providing “climate finance” to help them adapt.

You asked: Should I change my diet?

Avoiding meat and dairy products is one of the biggest ways to reduce your environmental impact.

Cutting these from your diet could reduce an individual’s carbon footprint from food by two-thirds, according to one Oxford study.

Beef and lamb have a big environmental impact, as the digestive systems of livestock produce methane – a powerful greenhouse gas.

Chart showing the climate impacts of different foods: Beef has the highest carbon footprint, but the same food can have very different impacts
Presentational white space

The UN says we need to eat more locally-sourced seasonal food, and throw less of it away.

How and where your food is produced is also important, as the same food can have very different impacts.

For example, beef cattle raised on deforested land is responsible for 12 times more emissions than cows reared on natural pastures.

You asked: What can I do?

Lots. The UN Intergovernmental Panel on Climate Change (IPCC) says the world cannot meet its emissions targets without changes by individuals.

It says:

  • Buy less meat, milk, cheese and butter and more locally sourced seasonal food – and throw less of it away
  • Change how you get around. Drive electric cars but walk or cycle short distances. Take trains and buses instead of planes
  • Use video-conferencing instead of business travel
  • Use a washing line instead of a tumble dryer
  • Insulate homes
  • Demand low carbon in every consumer product

Research reported by the IPCC also said people tend to overestimate the energy-saving potential of lighting, and underestimate the energy used to heat water.

It also says people don’t think a lot about the energy used for the creation of products they buy.

You asked: Why has so much changed in food labelling for personal health but not planet health?

In 2013, the government set out plans for a consistent “traffic light” food labelling system to help people easily understand what’s in their food.

But we don’t have a similar system for the carbon footprint or environmental impact.

It would involve considering things such as air freight versus importing food by sea, the use of water in food production, as well as the impact on land and forests.

Tesco did try it in 2007 – it started calculating the carbon footprint of every one of its 70,000 products.

But five years later the supermarket gave up, saying it was “a minimum of several months’ work” for each product.

In 2007, Walkers Crisps was the first UK firm to put carbon footprint figures on its products. But the company confirmed to the BBC that it has since removed them.

You asked: What about the world’s increasing population?

Human-induced climate change is happening. And the UN estimates the world has added approximately one billion humans since 2005.

But depending on where in the world you live – and your lifestyle – a person’s emissions can be very different.

Generally, people living in countries like the UK depend heavily on fossil fuels.

According to one study, having one fewer child is the single most effective thing you can do to reduce your emissions.

But this result is contentious and leads to many philosophical and ethical questions which we’re not going to wade into here.

Like, if you are responsible for your children’s emissions, are your parents responsible for yours?

You asked: What are governments doing on climate change?

Individual governments are choosing to tackle climate change in various ways.

But the one thing that has pulled the world together is the Paris agreement.

The deal has united nearly 200 countries in a single agreement on tackling climate change for the first time ever.

Nations pledged to keep global temperatures “well below” 2.0C (3.6F) above pre-industrial times and “endeavour to limit” them even more, to 1.5C.

However, scientists point out that the agreement must be stepped up if it is to have any chance of curbing dangerous climate change.

You asked: How much hotter has the world got – and how hot will it get?

Global temperatures rises are generally compared to “pre-industrial times”. Many researchers define that as 1850-1900 – before the world was chugging out greenhouse gases on a global scale.

The world is now about 1C warmer than it was back then, according to the IPCC.

For decades, researchers argued the global temperature rise must be kept below 2C by the end of this century to avoid the worst impacts.

But scientists now argue that keeping below 1.5C is a far safer limit for the world.

It’s hard to know much hotter the world will get. But if current trends continue, the World Meteorological Organization says temperatures may rise by 3-5C by 2100.

You asked: Why doesn’t BBC News do more on climate change?

Covering climate change and its impact on people around the world is a top priority for BBC News.

We know climate change is an increasingly important subject. Younger audiences in particular tell us they would like to see more journalism on the issue, the BBC says.

There has been a significant increase in the number and range of stories across our output.

This includes prominent coverage of the latest scientific research, extreme weather events, climate protests, how climate change is affecting people’s lives and the search for solutions to this enormous global challenge.

These stories are resonating with our audiences and it is a subject we are committed to covering in depth across BBC News.

You asked: What if I can’t afford to change my way of life?

Being climate conscious can often feel very expensive, from changing your food habits to buying an electric car.

But there are some things that will save you money – like eating wonky vegetables instead of red meat and cycling to work instead of driving.

And making your home more energy efficient should actually bring down your bills.

Climate bot

Chat to our climate change bot on Facebook Messenger

Meat Substitutes Market Increasing R&D Efforts and Innovation to Propel the Expansion in years of (2017 – 2026)

Many animal-related disease outbreaks that include swine flu and bird flu over the recent past have led consumers across the globe to shift toward a more vegan diet, influencing meat substitute consumption as a result. Trend toward vegan diet is also being supported by surging prevalence of health problems such as diabetes and obesity. Rise in living standards of consumers coupled with their higher GHDI is further posing a positive impact on demand for not-so-cost-effective meat substitutes. R&D initiatives are being undertaken by global leading food product manufacturers, in a bid to develop novel and superior quality meat substitutes to increasing number of health-conscious consumers globally.

A new report of XploreMR offers forecast and analysis on the meat substitutes market on a global level. The report delivers actual data related to the market for the historical period (2012-2016) along with an estimated intelligence on the market for the forecast period (2017-2026). The information is presented in terms of both value (US$ Mn). Macroeconomic indicators coupled with an outlook on the meat substitutes demand pattern around the world have also been encompassed by the report. The report further imparts key drivers and restraints for the global meat substitutes market, and their impact on regional segments included over the forecast period.

Get Sample Copy Of Report @  https://www.xploremr.com/connectus/sample/751

Report Structure

The executive summary chapter, which initiates the report, offers key market dynamics and numbers associated with the global meat substitutes market, along with key research findings related to the market segments comprised. The market numbers included in this chapter are a blend of compound annual growth rates, market shares, revenues, and volume sales.

A concise introduction to the meat substitutes market is offered in the chapter succeeding the executive summary, along with a formal definition of “meat substitutes”. Elaboration of the market dynamics that include future prospects, growth limitations & drivers, and trends has been delivered in the chapters subsequent to the overview. These chapters also inundate insights apropos to bottom line of enterprises in detail, along with the fiscal stimulus and the global economy.

Market Taxonomy

  • North America
  • Tofu
  • Frozen
  • Soy
  • Food Chain Services
  • Latin America
  • Tempeh
  • Refrigerated
  • Wheat
  • Modern Trade
  • Europe
  • Textured Vegetable Protein
  • Shelf-stable
  • Mycoprotein
  • Departmental Stores
  • Japan
  • Seitan
  • Other Sources
  • Online Stores
  • APEJ
  • Quorn
  • Other Distribution Channel
  • MEA
  • Other Product Types

Competition Landscape

A complete package of intelligence on leading participants supporting expansion of the global meat substitutes market has been offered in the concluding chapter of this analytical research report. This chapter elucidates the competition landscape of the global market for meat substitutes, providing information on key strategy implementations of the market players, their product overview, key development, company overview, and key financials. A SWOT analysis on each market players has been provided in this chapter of the report.

The geographical spread of the market players included, along with their future growth plans, intended mergers & acquisitions, overall revenues, and market shares are elaborated in detail in this chapter. The report has employed an intensity map for portraying key market players located across geographies.

Research Methodology

Credibility of researched statistics & data is backed by a unique research methodology used by analysts at XploreMR, ensuring high accuracy. This research report on global meat substitutes market can assist readers in acquiring detailed insights on several aspects that govern the market across the regional segments contained in the report. The report readers can use slated strategies to tap the vital revenue pockets, thereby gaining benefits over intensifying competition prevailing in the market. Intelligence presented in this report has been scrutinized & monitored thoroughly by XploreMR’s industry experts. The figures and numbers offered by the report are validated by the analysts for facilitating strategic decision making for market players.

Burger King’s plant-based Whopper gets glowing review – from a meat lobbyist

Impossible Whopper’s realistic taste is a ‘wake-up call’ to livestock farmers, Eric Bohl of the Missouri Farm Bureau said

‘If farmers and ranchers think we can mock and dismiss these products as a passing fad, we’re kidding ourselves,” Eric Bohl of the Missouri Farm Bureau said.
 ‘This is not just another disgusting tofu burger that only a dedicated hippie could convince himself to eat,’ Eric Bohl of the Missouri Farm Bureau said. Photograph: Michael Thomas/Getty Images

A glowing review of Burger King’s new plant-based Whopper comes from an unlikely source: a senior meat industry lobbyist who admitted the surprisingly realistic taste of modern fake meats is a “wake-up call” to livestock farmers.

In a review of the Impossible Whopper, which is being trialled in 59 restaurants in the St Louis area, Eric Bohl, director of public affairs at the Missouri Farm Bureau, wrote: “If farmers and ranchers think we can mock and dismiss these products as a passing fad, we’re kidding ourselves.

“This is not just another disgusting tofu burger that only a dedicated hippie could convince himself to eat.”

Bohl went to a Burger King to compare a traditional Whopper with the vegetarian alternative made by Impossible Foods, a California company that makes plant-based substitutes. Its burger is designed to “bleed” like a conventional burger and uses genetically modified yeast to produce heme, a protein that mimics the flavor of meat.

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Admitting the differences in taste between the two burgers was “pretty minor”, Bohl said the advance of fake meats provides a looming and existential threat to the industry he represents.

“If I didn’t know what I was eating, I would have no idea it was not beef,” he wrote. “Farmers and ranchers need to take notice and get ready to compete. I’ve tasted it with my own mouth, and this fake meat is ready for prime time.”

In a follow-up post, Bohl called the new wave of cowless burgers “a wake-up call”. “This is an intense challenge to our industry and we must continue to fight,” he added.

In August, Missouri became the first state to ban products made from tofu, soy or other alternatives branding themselves as “meat”, following an outcry from livestock and poultry producers. The move was seen as part of the growing politicization of meat, as some conservatives claim that efforts to reduce the environmental impact of agriculture could lead to the banning of hamburgers.

Impossible Foods and Beyond Meat, both backed by the Microsoft founder Bill Gates, are at the forefront of a push into meaty territory which aims to mimic the appearance and taste of flesh rather than making the sort of health-based vegetarian fare typically scorned by committed carnivores.

In its mission statement, Impossible Foods says: “We’re making meat using plants, so that we never have to use animals again,” citing the environmental toll of meat production, via excessive land and water use, as well as greenhouse gas emissions.

Avoiding meat and dairy products is the single biggest way to reduce your impact upon the planet, Oxford University research found last year, due to the habitat cleared for livestock and the resulting planet-warming emissions.