Meatless Meat to the Front of the Line!

April 11th, 2016


If you’ve been wondering if your seitan burger or veggie bacon really helps the environment, here’s proof.

A recent study just proved that – yes! –  the production of vegetarian meat alternatives generates about 10 times less greenhouse emissions than comparable beef-based products.

Researchers from Andrews University tracked CO2 emissions from the whole life cycle of plant-based meats – from seed to harvest to package and transport. Using specialized software to crunch thousands of data points, they found that the average emissions impact across all meat substitutes was 2.4 kilograms. Meat substitutes like crumbles, nuggets, deli slices and sausages had the lowest emissions while veggie burgers, which came in the highest at 4.1 kilograms, was still 5 to 124 kilograms lower than beef.

Inspired by programs like Meatless Monday, more and more consumers are clamoring for meat alternatives that are not only healthy but also environmentally sustainable. Meat-free meals don’t just generate less emissions; they are most often free of everything that is typically deemed unhealthy about meat: cholesterol, trans fat, and saturated fat, as well as antibiotics and hormones. From both the individual and the collective perspective, meat-free meats are a win-win choice.

Luckily, there are lots of options these days for those of us still hankering for the “experience” of meat, but without the drawbacks. Check out our featured recipe this week, Kale Greek Salad with Chick’n or these options from our partners in the meatless meat biz!