How green is fake meat, really?
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- Опубликовано: 23 апр 2024
- Meat alternatives are greener than meat, right? Well, let's look at the data. To try everything Brilliant has to offer for free for a full 30 days, visit www.brilliant.org/simonclark.
ERRATUM: At 8:58 we show tempeh (spelled as tempei) as having a carbon intensity of 0.5kg CO2e / gram of protein. This is incorrect, it should be 2.5kg CO2e / gram of protein.
We often hear that meat alternatives are better for the environment. To test that, I look at the carbon footprint, land use, and other environmental metrics of the major meat substitutes and compared them to beef, chicken, pork, and mutton. The result may surprise you!
Thanks to Dr Ritchie for coming on the channel! Check out her work here: hannahritchie.com/
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NUMBERED REFERENCES can be found on my website: www.simonoxfphys.com/blog/2024/4/23/references-for-how-great-is-fake-meat-really
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Music by Epidemic Sound: nebula.tv/epidemic
Some stock footage courtesy of Getty.
Editor: Luke Negus.
Research assistant: Pierre Constantin Emmanuel Canet.
How green are meat substitutes? Is fake meat actually good for the environment? Do tofu, beyond meat burgers, quorn, and soy protein have lower carbon emissions than chicken, beef, and pork? In this video I look through the literature and talk to a world expert on the intersection between food and climate.
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When people say thing like soy is bad for the enviroment, they usually dont know that around 70 percent of it is produced to feed animals in agriculture. Its like complaining about the water usage of almond nuts when cow milk is way worse in that department. Appreciate the video though, its good hearing your perspective and what a lot of the data says
True
It's also worth noting that the almond complaints are very California-centric. That is, complaints about water scarcity in California and how much of that water goes to agriculture, especially almond production. And while that's fair - water diverted to fairly water-intensive crops in an increasingly dry state is a big problem - it's also not like almonds need to be grown there or, as you say, that dairy would be much better in that location.
@@hughmilner7013 There's also the fact that alfalfa and hay use twice as much water in California (or at that scale atleast), which is enough to feed like 20% of the cows in the USA, while the almonds grown there are 80% of the world's almonds
Exactly.
Soy has estrogen and low quality protein, that is my problem with it.
we should just make an infinite water pool with 2 buckets and make minecraft wheat for everyone
Are you a scientist?
Trust him he knows his craft
@@metetong2065 Thank you, I feel safe now
We're still not utilizing space or transport well. Lets open a portal to hell to get glowstone first so we can do vertical farming and not rely on top block light level.
@@0xCAFEF00Dvertical farming also allows us to only use a single water source block for an entire farm, no need for the infinite water source
I like when "moderately better than pork" for tofu is still 4-5 times as much. The only reason pork doesn't look atrocious is because of the skew of the beef being catastrophically bad.
Everyone forgetting soy is not an autochtonous crop to Europe. We're technically discussing low-carbon import switches here with plants that are endemic to Asia. I do not fancy the inter-continental dependence, personally. In the UK people barely eat offal or fish roe, almost none at all. Compare that to the habits of Koreans or South-East Asians in consuming offal. The available seafood and fish in stores is lacking massively behind spain, italy, japan, portugal, france, despite being surrounded by the sea. The dietary habits of the british citizens have other problems too. It's never been just about the meat of the animal. It's always been about consuming and preparing/using it whole, something our "smart" little industries started skipping. Isn't most of the carbon calculation done per kg of POPULAR MEAT cuts rather than the whole of the animal that can be consumed? 25% of all children aged 10 in the UK are obese. Overweight, over 40%. I feel like the public has other issues too, having to do with refined foods and gastrointestinal/stomach flora health. A high percentage has vitamin and mineral deficiencies, andany suffer from gut inflammation like ibd, crohn's, ibs. With such issues within the population, talking about even more ULTRA processed foods (lab grown meat) that can be introduced in the diet based on carbon values feels like trying to bicycle before learning how to walk. It's an innovative idea, but why is society skipping the important bits? Btw, did you know Asian people, wuch as many of Japanese descent, are genetically equipped to better break down seaweed and soy matter to obtain useful energy/nutrients from it? However, not so much when it comes to digesting lactose. Back to the topic, worst of all, everyone avoids telling you all studies are done on Friesian-Holstein cows and maybe a few Jerseys, which are intensively bred for one purpose. The mistake is on the countries switching entirely to the most profitable breeds (monetarily). A number of autochtonous cattle are built DIFFERENTLY, and produce less enteric gases like methane because they feed differently. Peace!
@@RheeasDomainwe can easily cover human soy consumption in Europe with soybeans grown in Europe.
And the climate impact of different ruminant breeds is something I have heard a lot, but never with any substantial data backing the claim. What I have seen is the opposite: high-production breeds have lower methane emissions because they grow faster.
There seems to be some discussion about Nox-emissions, and that some breeds have lower emissions, but methane really is the big one.
@@RheeasDomain Maize, potatoes, tomatoes and sweet peppers are all Central or South American. Wheat, rice, barley, etc. from Asia. It would be difficult to name a major European native crop except for cabbage and sugar beet.
Agreed
There is a second reason pork doesn’t look atrocious. The average number is a little misleading. One pig on a very low income subsistence farm being fed human food scraps and crop waste has a lower carbon footprint than pigs reared for pork in developed countries.
I grew up a vegetarian in the 2000s prior to the existence of brands like Impossible, Beyond Meat, Gardein, etc. I’ve tried all of them, but they’ve never become a staple part of my diet. They’re too expensive, and my diet just isn’t based on replacing animal products. I’m happy to eat the less processed options all day long. Tempeh is so underrated
I’ve begun eating tofu and less meat (havent bought minced meat or the like since I moved out) and more veggies, but tempeh is not something available in regular grocery stores where I live. Where do you reckon I could find it? For the record, same thing goes for soy milk, its way less available even compared to oatmilk or occasionally almond milk. It’s weird. Maybe it’s because I live in denmark where we cant/dont grow soy but have lots of cows, pigs and wheat
@@mikkelens Asian stores should have it more often, or there do occaisionally exist vegan speciality places that'll stock it. I tend to find seitan is quite good aswell, and making that at home is incredibly easy, basically just wheat gluten, nutritional yeast, and a bit of soy sauce/veggie stock. Boil for an hour and it's done.
I loveeee tempeh
I'm veg/carn ambivalent. But when I want a burger, I don't want something that tastes like a layer of carbs between two layers of carbs. I appreciate tempeh, but I won't pretend it's a burger (with guilty-pleasure american cheese and a greasy dressing).
I'll eat a cow burger. And on my veg days I'll eat a plate that doesn't require a conspicuous protein. Rice and veggies is fine. I'll get the protein on a different day. Or in a dairy-based workout drink. It turns out you don't need every nutrient in every meal.
@@randalalansmith9883 I’ve never even considered having a tempeh burger. I just don’t eat burgers. Regardless, tempeh has a decent amount of protein (~19 grams per 100 grams). People severely overestimate how much protein they need. I’ve never even been close to deficient. I usually eat around 80-90 grams of protein a day.
interesting watching this as someone from South East Asia, where Tempeh and tofu are basically the main protein source over things like beef, which are way more expensive.
Tofu is part of my everyday diet. It is so versatile and I never get tired of it since it is compatible with so many types of seasoning and preparation methods. A whole food plant based diet along with minimally processed foods like tofu and tempeh can save those of us in first world countries about a third of our food budget!
where I am, I have a hard time eating things like tofu regularly because it's quite expensive
@@applesthehero if you have the time, you might try making your own. If you can source soybeans cheap online, making tofu is pretty easy.
As it should be. The fact that beef can be eaten regularly without the consumers going bankrupt because of absurd tax subsides is, well, absurd
@@theflaggeddragon9472also advances like CAFOs and Long Haul Shipping of animals to Slaughterhouses. Australia is even trying out “Animal Export” with cruise ships of sorts full of Sheep/Cows.
Ethics aside the “Disassembly Line” and packed cattle cars are just about the only way to make meat (especially beef) that cheap, and even then environmental issues make it difficult to keep it up.
While farm subsidies are a whole debate in of themselves, at the end of the day it is the argument of Expensive but High Quality in all terms of the word, or what you do to make it inexpensive.
These foods have me intrigued as you can get the best of both worlds hopefully.
Good old fashioned tofu and all that isn’t bad either! As stated though we also have to convert people who *think a Carnivore Diet is normal*.
13:50 the idea that intensive vs. non-intensive farming of chickens is just a tradeoff between environment and animal welfare is a little misleading - the intensive farms often have worse water pollution, local air pollution etc., and crucially much higher risk of creating zoonotic diseases
The river wye can testify to how industrial farming, "protects" the environment
Sure, but importantly, they do take up less land and produce less carbon. Especially grass-fed cattle is really bad, because it takes up so much more land and they live for much longer, hence much more methane burps
@@Paulo44.01 I know they're carbon positive, but how does grazing cattle (that we don't necessarily need to kill) compare with synthetic fertilizer in terms of carbon intensity and biodiversity of soil regeneration?
@@spiguygrazing cows is not carbon positive. That is based on 1 totally bunk study.
@@WaddyMuters Carbon positive means that the system they're a part of is a source - not a sink - of carbon equivalent.
7:00 for everyone looking
1. Crumble Tofu in a Bowl
2. Mix with Oil, Salt, Pepper, Paprika and a lot of Soy Sauce
3. Roast in the oven for 10 minutes at 180°C
Thank you.
Thank you. I was indeed looking :)
But WHY?
@@tezzo55 Why what?
@@HillLeeHill When children make mud-pies it's for the fun of make-believe. But why would adults fabricate the above? Is it down to their lack of protein! Or is it down to their alcohol consumption?
Best
If any other non-English speaker is struggling, here is a dictionary:
beef - cow
mutton - sheep
poultry - birds like chicken
pork - pig
You - Hero
Mutton - aduly sheep
Lamb - baby sheep
It English it's gotta extra not be easy.
Poultry - birds, not just chicken.
Hannah is way worse to understand because of her dialect... But it sounds lovely and sweet.... I need to repeat the speech sometimes, but this was I get to listen to her again
I hate how english speakers still use these horrible french words made for classist and coping-with-the-fact-you're-eating-other-animals reasons
10:22 "Mh... That's a business expense" was very funny!
It was so funny!
4:59 it is absolutely tragic that dark chocolate is that high on the list. It's so good.
I know right, who needs beef... :(
On the plus side - how many grams of dark chocolate are people eating in a year compared to beef?
It's not a core part of anyone's diet - so don't feel bad about the odd square of dark chocolate if you are eating meat alternatives in your daily meals!
There is a neat process at the Lab Scale where they basically did lab grown cocoa.
Way easier than mammalian cell culture, although a little bit more complex than Yeast (ie beer or insulin).
“Switzerland Slurry Bioreactor” or something was the article. I can grab more info of need be!
Granted geopolitical/social impact is to be debated, but to make it “green” do that and we’re golden.
Seeing coffee there hurts my soul way more.
@@totallycarbon2106 beef provides way more essential nutrition that dark chocolate does.
I've been (mostly) vegan/vegitarian for the past almost 3 years. Never once have I questioned fake meats. So when I saw this video's title, I got worried, thought I'd have to re-redefine my diet... So I'm glad to hear my efforts were not in vain. Time to find out where I can get Tempeh
I got worried too lmao, effective clickbait
I live in the Washington, DC area, and tempeh is available at most grocery stores here.
Got me too, luckily I knew tofu was unlikely to disappear of my diet, and I discovered tempeh which I will need to search
Lol I was already crafting critical comments in my head...
Glad that wasn't necessary
Lol, I felt the same when seeing the thumbnail! 😂
One other issue with many "fake meats" is that, outside your own home (where you have nutrition labels), it can be really difficult to know _exactly_ what they're made of from an allergen perspective. For example, the fake meat that was glutinous protein from wheat, well, that's a coeliac's worst nightmare, but not obvious from the name. The fungus one (Quorn I think?) also was said to be grown from wheat.
For people with allergies and intolerances, including a lot of folks with IBS, meat is a very "safe" option from a risk-avoidance standpoint. To make these fake meats accessible, we need to make sure their actual ingredients are available to all consumers. Just putting "Beyond Burger (TM)" on your menu won't give somebody with a soy allergy any idea on if it's actually safe for them to eat or not!
Also it means many of us can't eat these meat alternatives. At least not if we're trying to be healthy. They don't count as substitutes unless they also match the macros, micros, other chemicals and compounds, and allergens. Which I think is literally impossible without going with lab grown meat.
IBS reacts to fibers and sugars, of which (basic) tofu has none. If you're getting symptoms, it's probably something else.
Otherwise you are 100% correct. The ingredients should be publicly available. I'm guessing you're in the US, because I'm pretty sure it's required in EU.
@@GuerillaBunny Tofu contains the FODMAPs GOS and fructan, according to the Monash University FODMAPs app. Plus, being based on soy, which many folks are allergic to.
I'm not US-based but Australia based. Food bought at supermarkets must list all ingredients, but food bought from a restaurant or café does not, which can be _incredibly_ frustrating for folks with health-based dietary requirements!
@@GuerillaBunny IBS is a syndrome - a set of symptoms that are routinely observed together. That doesn't mean it has the same cause for everyone. And it very commonly appears beside one or more food allergies or intolerances.
When mine was really bad, meat and milk were the only things I could digest. Any plant-based food at all went straight through me at high speed.
@@emilysmith6897 what makes you think meat has no allergens? plants have much better macros/micros and other chemicals than meat. plants are healthy, meat is unhealthy. main source of food allergy for humans is eggs, second one is milk and dairy. fifth and sixth are fish and shellfish
As a picky eater I eat Tofu, tempeh, Seitan, beans and peas for protein and it works great and doesn't hold back my cooking at all.
Interesting to see lentils and peas being clearly indicated as a protein source. When I was young my parents just considered them a vegetable and put a sausage next to them. Glad to see they can actually replace the sausage.
Nutritionally they can, but cuisinologically they're still vegetables, which is why when used as a protein source they always get processed into something else, like a sauce or spread. Things Dipped in Hummus feels a lot more like a meal than A Pile of Chickpeas.
legumes like lentils and beans function nutritionally as both a vegetable and protein source, and are some of the healthiest foods you can eat since they contain good amounts of fibre, protein, vitamins, several minerals, no cholesterol, little fat, and have a low glycaemic index to boot
@@yurisei6732that's only because of societal conditioning. Once you start using legumes as the main protein source your mindset shifts to them as a main protein focus rather than just another vegetable. For us a meal is complete with a legume, along with a carb source like potatoes and rice, and a veggie source like broccoli.
@@BM1982.V2 No offense but that's really sad. You know you can make those legumes into interesting things right? You don't have to just have a handful of boiled peas.
@@yurisei6732 it isn't sad. You're missing the point.
They aren't saying to eat a pile of beans.
They are saying to have it as a protein source.
Think "bean burrito" or the like.
It's part of a larger delicious dish.
And they taste great too.
A burrito is always better with black beans IMHO.
Hence why even when ordering a beef burrito at Qdoba they ask you which beans you'd like in it
This video couldn't come at a better time for me! I'm switching my diet and I need to understand exactly how to make my diet more sustainable by cutting out completely meat products and not miss out on important nutrients. Thank you Simon
The RUclips channels Nutritionfacts and Nutrition Made Simple are good sources of info. For those just starting, I suggest Googling 21 day kickstart for the advice from the Physician's Committee for Responsible Medicine. "22 day challenge" offers free mentoring for those starting a plant based diet.
Essentially, you can't.
It's an open secret that you can't give up meat without having to take supplements that don't do the full job anyway.
@@idraote Taurine, calcium and vitamin B12 are the only supplements you need if you are vegan. Unless you rely on maize as your cereal, when you will need a teensy bit of vitamin B3 as well. Most meat-eaters are deficient in calcium because they don't chew the bones enough.
@@pattheplanter Sources on Taurine and Calcium *requiring* supplementation on a plant-based diet?
@@marktaylor526 Advisable for many people, not required. Taurine will improve digestion by increasing bile acid production. It may also increase your lifespan by 10%. Not shown in humans yet but it has been shown to be totally safe in the 1-3g per day range. Calcium is difficult to get enough of with any diet, unless you eat cabbage and nuts all day.
I couldn't eat a kilo of tempeh in one sitting but i could handle mushroom. the future replacement of meat to me is definitely mushroom. It's easy to farm once you got all the setup.
Mushrooms don’t have much protein right?
Not so much protein in there though.
I love mushrooms, and eat them daily, but they don't have as much protein as tofu or even beans, nuts or seeds. That is why I eat all of those foods daily. I enjoyed growing my own lion's mane mushrooms, which have been the tastiest of the mushrooms I have tried. Shiitake are also one of my favorites. Most people never try any mushrooms other than white button or maybe Portobello, which is actually the same as white button, except more fully developed. I love those too, and eat more of them than any other.
@@Jason-gq8fo while protein is definitely needed in a diet, the amount of protein we need is often over-estimated. We CAN be healthy on less protein than most people think, so I would say mushrooms can still have their role to play as a meat substitute even with the lower quantity of protein
fried tofu and mushroom stew. yummm
Was secretly hoping you would make a video like this haha. Been vegetarian for almost 10 years and I often feel like my faux meat indulgences aren’t that good on the environment. Thank you for the explanation and science behind it all!
Kudos for being vegetarian. So much better for the environment than eating meat! However, if you cut out the dairy, especially cheese, you will make your dietary choices a lot better yet. Dairy, especially cheese is one of the top sources of GHG and wasted resources. My partner switched from being a long time vegetarian to being vegan, and like most vegans, he now wishes that he had done so sooner. We have both been vegan for about 8 years so far. My story is at my channel under "About."
@@someguy2135 Vegetarianism is no better (or worse) for the environment than meat-eating. Focus on the specific environmental harm, and choose a diet that minimizes it, or stfu. If it's GHG, then focus on the foods that individually emit the least GHG, NOT the most-vegetable or least-animal foods.
It's nice that you have been vegetarian for that long. Maybe you should consider reducing dairy, especially in the form of cheese, as it causes a lot of GHG as well.
@@Sharon-lf6mb Maybe you should consider reducing vegetables, as they cause a lot of GHG as well.
@@weksauce We have to eat something! Plants are a lot lower in GHG in almost every case. Rice is an exception, but still lower than beef, for example.
A really crucial point here is the nutritional value beyond only protein. If we're reducing overall consumption of meat for environmental reasons, we need to have a serious conversation about where we'll get iron, zinc, B12, and other key micronutrients. That applies both in high income countries and low and middle income countries, where micronutrient deficiencies are already a huge issue.
Erm, there has already been a serious conversation about this, like, for decades. You know vegans exist and are way more healthy on average than non-vegans right? And you also know that meat is by-and-large a food of the globally wealthy not the poor. And worst case scenario, we supplement the food (already happens) instead of supplementing the animals and animal secretions (e.g. B12).
@@kasroa Hi there! Yes, that conversation has been going on for a while. I'm in international food policy, so I'm regularly part of those conversations in global, regional, and national fora. My focus is low and middle income countries, so I certainly recognise the point about huge inequality in consumption of meat. Your comment about vegans being healthier that non vegans is an oversimplification and not borne out by the consensus of best evidence. Animal source foods are a great way to improve the nutrition of people at the highest risk of malnutrition. There are huge issues (environmental, welfare, overconsumption, AMR, etc) but the nutrition issues are complex.
@@kasroa Vegans are in general healthier than meat eaters, however, the data I've seen says they're significantly less healthy than ovo/lacto vegetarians. Animal protein will likely always be a part of a healthy diet but we don't need anywhere near as much of it as we currently eat.
@@monkeykoder that depends on who you mean by 'we'. There are overconsumers and underconsumers. We need an overall reduction, with some groups increasing consumption within that.
What we need to do is slash our refined carbohydrates consumption. Replace most of our bread, pasta, rice, and potatoes with mixed vegetables, and the conversation changes completely. Bonus, a family can grow most of what they need in quite a small area of land - for most family sizes and in most temperate climates, the suburban backyard is more than enough space. Add a small flock of hens fed on garden and kitchen scraps, and a mushroom shed if you're really keen, and suburban self-sufficiency starts to get quite powerful.
19:20 the greggs roll being a class of meat should be officially documented somewhere
Great video Simon! Really enjoying the new style and cadence of videos!
Nice to see you here Whiskey!
I read this in your voice... 😂
Woah, didn't expect to see you on the comments! : D
Another great video. Another point about protein is that most of us in western countries get way more than we need (almost double the RDA in the US) and there is an abundance in cereals, legumes, vegetables and nuts. The obsession with protein (in developed countries) is largely manufactured by the food industry. Most of us would benefit health wise from reducing our protein intake (at least from land animals), even ignoring all the externalities.
Tofu, tempeh, and Seitan are delicious can absolutely replace animal proteins in the vast majority of people
I eat tofu every day, and also eat tempeh and seitan as part of my fully plant based diet. The misconception that soy consumption should be avoided because of fear mongering about phytoestrogens needs to be changed. Soy has been a staple in Asian populations for many generations, and many Asian countries are among the highest in longevity and other health markers. Tofu is very versatile and can be delicious when seasoned properly. My favorite way is with miso, which is a great source of the savory flavor called umami.
@@someguy2135 I 'd rather eat phytoestrogens from a plant than estrogens from a mammal.
@@bkolumban Me too. Very wise.
Tofu and seitan aren't very healthy longterm. Tempeh is great though
@@someguy2135fermented soy has been. Or properly prepared. Not the soy products we tend to eat
Loved the Minecraft backdrops ❤
After watching your past 4 videos, I have now subscribed! Your videos are by far the most down to earth, informational breakdowns of climate-related issues that I’ve seen. Keep up the great work!
Lab grown meat seems like an insane idea when you keep in mind it’s still very difficult to produce commercial scale specialty algae. Liquid bio reactors struggle to circulate enough light through the whole system, I can’t imagine how irritating it would be to try to circulate nutrients and waste through a slurry of undifferentiated muscle cells.
Shame so many meat substitutes are processed with wheat :( Not good for celiacs, wheat allergy and gluten intolerant.
Btw Seitan comes from literal flour prepared in a specific way. It has a super long history in China labeled as Mianjin. Seitan is a super random word for the product used by a Japanese cult that spread to the US in the 60s.
There's also solein which is a type of bacteria they feed hydrogen, water and carbon dioxide, and it uses that to make protein directly from nitrogen fertilizers.
That's not great though, nitrogen fertilisers are a major source of the pollution that comes from agriculture.
I wish you would add a follow up that includes falafel, baked beans, mushroom burgers, nut cheeses, dhal...
A key point to the behavioral change is that you don't have to completely alter your diet for it to have an impact. Reducing your meat consumption by 50% will still be a significant reduction in the greenhouse emissions from your food. This is what I tell my meat-loving friends and family: you don't have to quit meat, just make it more of a luxury.
In fact, this is how it used to be in rich countries not too long ago. We have doubled our meat consumption in a couple of decades so we'd just have to go back. That probably means making meat more expensive (nothing like the old monetary behavioral nudge) through taxes. It will force a bunch of beef herd farmers to change up what they produce, but that's by design.
Great video, Simon! This surge of yours after the "I'm not sure if I can keep doing this" is really impressive, and I sincerely hope it pays off. Everyone should watch your climate coverage!
I'm comfortable being a meat eater. I eat meat typically once or twice a week - more if I have a slice of salami in a sandwich.
One nudge I would love to see is banning the intensive fattening of cattle and other livestock in feedlots. I'm a cow farmer, and the right place for cows is out on pasture in landscapes where we simply cannot grow crops there, due to soil type, slope of the land, climate, or other restrictions. I get a little over half a metre of rain per annum here and my land is ancient sedimentary clay, but my cows are fat on it. When we want milk for our household, whichever cow is making more milk than her calf needs will be bribed into the bail with a bucket of chaff and grain, but the rest of them live from one year to the next on our not-very-good pasture and they flourish on it. Cattle and other ruminants aren't evolved to live on a high grain diet, and they aren't evolved to live in concentration camp conditions.
Humans need to get back to living on foods they can grow mostly in their own backyard, with less than 10% coming from more than a day's walk away. Mostly vegetables, some mushrooms, some algae, some fruit, some eggs from backyard hens, some milk for those of us who have lactase persistence, a very small amount of honey, a little bit of cereals, a little bit of meat, a little bit of freshwater fish - nothing we can't reach by walking. That's what our bodies are designed to live on, and we can minimise the damage we do to the earth while maximising our own health if we get back to that diet.
Cows burping depends largely on what and how they are fed. Being feds lots of grains and seeds causes indigestion which leads to burping. But let to graze on grass, the burping is gone for the most part.
Cows take longer to fatten up on grass hence the intensive feeding of grains etc. so the cows are considerably older when slaughtered. Grass-fed actually needs more land and grass is a seasonal crop so rarely available year round. This is why grass-fed beef is more expensive so only available to a small minority of people.
Even if that is true, grass-fed beef is literally the most environmentally destructive meat you can create. Completely untenable at the scale required to meet demand.
My cows live on grass and whatever other forage they can find here, and they're always fat and their calves grow and fatten nicely too. My hillside is ancient sedimentary clay that would wash away if I tried to plough it up to grow anything else, but it grows cows and kangaroos and echidnas and a whole complex ecosystem with hundreds of species of life forms quite happily.
This compares pretty starkly to the people down the road who are on rich volcanic soil and grow potatoes - and nothing that is not a potato is allowed to live in their paddocks. They're growing a lot more food-for-humans per hectare than I am, but personally I quite like seeing the kookaburras and echidnas and magpies and all the rest of the animals here, as well as oddities like the little sundew plants that grow anywhere the soil over the clay is too thin to support grasses. Also, of course, if I tried to plough it up to grow potatoes, the entire hillside would wash away and I'd be left with bare rock.
I think if people are growing cattle that can't breed and fatten on rough country with a whole healthy ecosystem around them, they need to look at their genetics. Cattle are meant to live and flourish on land like mine. They don't belong in feedlots eating grain brought to them in a truck!
@@tealkerberus748 plus, none of this has anything to do with why you breed cattle. You're exploiting them for profit. That's it. Why pretend otherwise. All this nonsense about the land and nature? Heard it all before, but you never hear people say "guess I just like the money".
The unfortunate fact is the good meat substitutes are still more expensive than meat. If we want change it must be done by governments. Individual choices can never replace institutional action.
I decided about 3 years ago now to half my meat consumption, by having meat and no-meat days. meat substitutes have made that much easier then it would of been a decade ago.
Im glad to see that decision is in fact a net benefit to my carbon footprint. I dont think I could ever go full vegan or vegetarian. Nor do I think you would realistically get the majority of people on board by asking them to do that. But being from a rich country I knew I could probably eat less meat. And I think telling everyone to have less meat and go with meat substitutes, will see adoption. I could even see a world where there is a 50/50 meat and meat substitute combined nugget or burger
It probably won't see adoption until it's too late though, because people have too little time and too little money to make a change, and food as one of the core pillars of culture is somewhere they're most resistant to changing - so eating greener is a difficult task they don't want to do. Halved meat consumption still means doubling the number of recipes you need to know.
@@yurisei6732 So the recipe argument speaks for a complete change 😄
@@yurisei6732 I dont like the framing of 'to late' its not like if we hit 2.1 degrees of warming that we are doomed. We arent. It would cause problem though dont get me wrong. But I'd recommend taking a look at both kurzgesagt and their video of good news about climate change and Simmon's video on it. I dont remember exactly where I read this but in 2005 we were slated for 8 degrees of warming with 'business as usual' by 2100. Today we are slated for about 3 degrees give or take a few .1 degrees. Thats a massive improvement over 20 years. And I dont see the pressure from the general public to fix climate change, waning any time soon. Progress is being made. And countries know that if they dont address it, it's going to cost them a lot of money. The fact that insurance companies are generally increasing their premiums in response to the data of climate change says it all. Even companies know this will hurt profits if they dont act. Not saying I put my faith in companies to fix these issues. But I do know when you talk about profits decreasing, companies suddenly are remarkably responsive.
@@SPAMMAN123456789 "Too late" in this context isn't a strictly negative thing. The point is, at some point we're going to figure out how to compensate for the consequences of climate change, because stopping it entirely isn't happening, and when that point comes we won't really need to change how people eat meat because doing so would then only be reducing the amount of resources we have to invest into the compensation mechanisms, which would no longer be a huge deal since it'd be a Green Revolution style global effort anyway.
You could go vegan if you did so for the right reasons. Sadly, nobody ever goes vegan for health or environment. Only way to really do it is for the animals. Once you decide you care about animal wellbeing, you will have no choice but to call yourself vegan, and realise that veganism has nothing to do with diet, health, or the environment.
No mention of TVP!
I've made lasagna with tvp that meat eaters didn't know was veggie!😂
TVP is basically soy. It’s a byproduct of soybean oil production.
what's tvp?
@@SomeoneBeginingWithI it's a soja product "textured vegetable protein " . It comes in chunks or mince and it's sold as a dry product so it needs rehydration
Appreciate the well researched (and produced !) video, Simon. It's especially helpful that you provide all the sources in the description
simon - i wanted to tell you that i am LOVING this new style of video. ive found every single one since the switch up to be extremely engaging and ive been sharing them a lot. i would personally love to see more like them (if you also like them and want to make them)
It’s weird seeing Tofoo instead of Tofu on that package.
One thing I often see when talking about climate change levers is people not telling us, "what is good enough"
If we look at our per capita carbon budget, which of these levers would bring my carbon budget in line with what we need. Is lab meat good enough? Do I actually have to go vegan?
The way I would do this is looking at the typical American's carbon footprint and the proportions from transport, food, etc then scaling that down to our carbon budget. From there, assuming we would keep the same proportions, it gives us the threshold for the individual areas of our lives
Agreed. It would be harder to figure out from the side of the activists, but giving people a budget for how much emissions they can generate before they don't get to feel good about themselves, letting them choose how they want to spend that budget, would be indescribably more effective in actually reducing carbon emissions than just telling people "no meat" or "no holidays" or "no car". Looking at industries separately just gives people the impression that they aren't allowed to have any fun in life, making them ignore or even loathe the people who say they need to cut back. A personal carbon budget would give a visualisation of the way fun translates into pollution and show that you can actually do quite a lot without being unreasonable. It lets you make choices about what you do - if you want to eat more meat, maybe you cycle to work more often - instead of being absolute.
If you genuinely care about people reducing their carbon footprint, you should be advocating for a personal carbon budget system, not for veganism.
You just cutting back on meat consumption overtime would probably put you way ahead of the average in a developed country even if you never went vegetarian or vegan. As mentioned in the video labmeats are very new with only a single study on the subject, making it too early for us to realiably know the carbon footprint for.
Great video, very informative. I do wish you had talked about or acknowledged some of the nuances surrounding this issue, though. Mainly 3 things... First, that livestock can often make use of nonarable land, that is land that is unfit for farming at scale. Second being the bioavalability of plant protien is lower than animal protien. The number is somewhere around 10 to 20%, so to maintain a healthy diet one would have to eat more plant-based meat alternatives than animal proteins. Lastly, I wished you had talked about how nutrient and water intensive lab grown meat is. I know you'll probably never see this comment, but I felt these things needed to be mentioned regardless.
Really cool to see Hannah Ritchie here, her book is really good
Great video! I've seen this question floating around both on the web and in everyday conversations, glad there's an easily accessible answer now!
One thing missing from the discussion here is that not all land is the same. You can have sheep or cattle on land that is not suitable for growing corn or wheat.
Agreed. Geography seems to be somewhat overlooked in these discussions. It would presumably be quite positive for the incomes of herders on marginal land and/or drylands if unsustainable livestock practices are banned. It will be very difficult to implement these regulations, however ("governments picking winners and losers!"), but not impossible. In the meantime, how about we focus on the big fat 75% of the problem (the red slice in the OWID pie)? Otoh, that pie only shows the breakdown of gross emissions, drawdown isn't factored in.
And how much of animal feed is a by product of human foods.
Yeah, but you could also just leave that land to re-wild. Animal agriculture uses 77% of global land yet only produces 18% of global calories. It's estimated we could cut land use for farming by 75% by switching away from animal based foods, especially beef and dairy. So we don't even need that land that isn't suitable for crops. Crops take so much less land that we can just use the land that is already growing crops for animals and just use it to grow crops for humans. We don't need to use the grazing land at all.
@BM1982.V2 very much so!
I drove across the country to see the eclipse earlier this month and the number of factory farms was disgusting.
You could smell them from miles away at times.
Imagine all that being turned into healthy grassland or forests.
The carbon impacts would be huge as well
You might consume some meat from pasture fed cattle if you do not principally reject animal farming. But the amount that is sustainable is dramatically less than what Westerners consume today.
Our basic diet is vegan and we add some regional and organic animal products now and then just for nostalgic reasons 😊
protein per square meter used land has a VERY strong flaw ... the majority of grasing space can NOT be used for regular farming as well as much fodder is just below human standard, turned to animal food -> either flawed harvest or cicling trough seeds to regenerate the fields inbetween the primary seeds
What would be interesting as well to contrast this with the question of how healthy meat replacement products are for us and for our gut biomes. Lots of classic meat producers switch to these vegan alternatives as the production is way way cheaper, as the resources needed are cheaper. But it ends up being highly processed food.
Well researched and presented, as always. Thanks!
Have been wondering about this question for a while now... great video!
Great video! I tried the recipe and, while I fudged the ratios a bit which made too salty, I like it enough to try it as a cheaper meat replacement than fake meat.
There is no way I'm gonna eat artificial stuff, only naturally produced food comes on my plate.
So eat tofu then
You don't have to eat pea protein which has been mechanically and chemically converted into a meat-like texture. I don't eat that either, it's not great nutritionally and really only makes sense for people who really want the meat-like texture without the meat.
You can skip the industrial processing and cook peas, beans, lentils ect as the plants that they are.
There’s two categories you missed: using insects as protein source (without the legs, ofcourse), and algae.
me: * gets flashbacks of the movie, Snowpiercer *
algae sounds interesting though. I've heard they are superfoods.
Why without the legs? Protein is protein and the only form of insect that most people are going to stomach is the insect ground into such a fine flour that they don't have to know it's insect.
@@yurisei6732 You’re right. I just wouldn’t like to see the legs sticking out of the burger.
Using insects is the same boondoggle as vertical farming. It’s a nightmare in so many easy to predict ways, it’s sad people still even talk about it.
These are always interesting points. I have eaten insects in the UK, freeze-dried, and liked it. They are also known to be nutritionally dense for their size, and can be fed scraps. But... Many people may not be foodie enthusiats have a visceral reaction to them and for good reason. Important not to force people... And some may not taste them the same
Another great video Simon! Been loving your last few vids. I can see the effort!
I love that this is now in part a recipe channel. Love to see more!
I went vegetarian a while back and I tend to like the plant based options more at this point. Lab grown meat is going to have a hard time if they keep making the veggie options so good.
Hannah and Simon in the same video, that is pure excellency! Thank you for your amazing videos
Awesome video as always, Simon! I love that you included stuff about lab grown meat, as it was something I was insanely enthusiastic about a little while back... Until I researched it and got put off by the "silicon valley bubble" critique. Thanks for covering it all!
I am actually more optimistic about Precision Fermentation produced animal free produced dairy products. I read that PF technology could also produce animal free meat in the future. I tried some PF milk, which tasted amazingly creamy and delicious! Unfortunately, because of the huge subsidies that traditional dairy and meat producers enjoy, the prices are a lot higher at this point.
A point that is really missed in this video: The things that are happing in a cow stomach would also happen to the grass on the field in the autumn. It would degrade to Methane and CO2. So it basically is a circle. While growing the grass consumes CO2 from the air and in the fall it reemits it. The problem arises if you use fossile fuel to bring food to cows. Now there is a source of CO2 that wasn't in the atmosphere before.
Grass doesn't rot away each autumn, it basically hibernates. What *does* cause damage is unnecessary grass cutting, for aesthetics and such, as that cut grass does break down and the dead roots release nitrogen
If you are looking for Saitan in Europe, just search for wheat-gluten.... Its literally the same stuff.
By far the most important factor in lab-grown (& factory-grown) meat is never discussed: what is the input, the feed-stock, ie what goes in to make it?
1) mown field grass = 10 out of 10 public acceptance.
Not much evidence of effective, cheap vegan tissue culture nutrients for their Cultured Animal Tissue meat. How many are still using juiced baby cow?
As someone with IBS, Crohn's, and a soy allergy, and where most vegetables (including mushrooms and legumes) and some fruits, make me very ill, it's heartening to know that chicken and fish have around the same impact as vegan 'meats'. Also I'll have to try seitan. I didn't know it's just wheat, which I can consume without issues (as long as its not whole wheat).
Have you tried any of the algae products? If you can digest fish, their food chain is based on algae, so you might be able to digest algae - and it's a lot easier to grow in staple-food quantities at home than chicken or fish.
@@tealkerberus748 I have no problem with seaweeds and other algae. I’ve not seen protein products made with them.
I'm also very fond of black beans as a meat alternative. Very cheap and very easy to use
Really enjoyed this - thank you Simon and Hannah!
Aside from the environmental impact, it is hard to put a dollar amount on the value of avoiding animal suffering. For those of us who want to live with kindness and compassion, that is extremely important.
I agree.
That's really the best reason to become vegan.
The environmental impact is a somewhat more selfish reason for most people.
Indeed. It's important for people watching this video and reading the comments that that veganism is not a diet, and in fact has exactly zero to do with diet, health, or the environment. Plant-based diet is what a vegan eats, but the two are 100% not interchangeable in any way.
@kasroa a crucial distinction indeed!
I'm explaining this constantly, especially in climate related comment threads
protein and b12s; granted we can cultivate b12s today and supplement food accordingly, but that was beyond our ability not that long ago, and our digestive system reflects that
Mushrooms especially shitaké contain good amounts of b12
Sadly, @@judithlashbrook4684, no. They contain 0 µg. b12s are produced by gut bacteria/microbes, and animal bodies are dependent on this. Whether or not a beast is an omnivore or obligate carnivore depends on how much their guts product, and ours isn't quite enough on its own, so we USED to have to source it from other animals and/or 'leavings,' to put it politely, which often coat wild plants and mushrooms due to the insects that frequented them. Fun, right? More sadly, without enough of it, we face degenerative diseases that can (if not always) lead to death, not to mention birth defects =(
Thankfully we can cultivate the production of B12 producing bacteria by other means now, to give people more options than meat or unwashed, pest-enchanced produce.
you dont need to eat the worst animals products to get b12 though. a lot of products that have a minimal carbon footprint have heaps of b12 like chicken liver and sardines
Oh yes, @@L83467 ... I didn't say otherwise. We also don't need THAT MUCH of it... we just need more than our own guts produce on their own when eating sanitized vegetable matter. Nothing about this requires factory farming or continent-decimating eating habits... those are just corporate pushers talking. We just need to stay aware of what our own biology needs and compensate accordingly... and that's slightly more b12 than we get without (a little) animal (or scientific) involvement.
Only reason I said anything was that the video only mentioned protein... and that's not the whole story.
loved the impromptu cooking section. truly phenomenal
It should be noted that farmed animals are sources of renewable GHG emissions.
The only issue I have with vegan "replacement products" is that they're usually ultra-processed. Would love to know about any work-arounds for that.
replacement are, well, replacement. It's too help people transition. Want chicken nuggets, here are some plant-based chicken-like nuggets. no need to change your recipe or learn a new cooking methode. Also, most alternative (tofu, tempeh,...) are not ultra-processed, they are processed like cheese or yogurt. But if you want minimum processed food, i would advice to add new recipe in your cookbook. Many vegetarian or vegan recipe don't use replacement and only "raw" ingredient. You want to try, add "Watermelon curry" to your cookbook. Google will help you with a recipe.
@@Volther11 thank you for a well thought-out answer :D
That's kind of inherrent. You're trying to force something that is in no way meat to look, taste, feel and function like meat. The process by which that is achieved is... processing. If you want an unprocessed plant-based diet, you're on beans and peas.
@@yurisei6732 I agree, but I do think there could be a way! Like tofu seems to be pretty decent, UPF-wise. Sadly I'm chronically B12 deficient so even with supplements I still have to eat meat :')
@@MothsAreTheBest (obviously check this for your own health, but as far as I know) there is a lot of b12 in eggs, and also in yeast extracts like marmite. It was interesting looking at the graph how similar eggs were to the soy products.
Marmite/vegemite isn't a protein source but you can add it to bean and tomato dishes for umami/salt, or just eat it on toast if you like it.
(not saying you should cut out meat)
As the video mentioned, the global population will continue to rise as will the demand for protein, etc. Ending animal agriculture and dropping biofuels could feed an additional four billion people according to this study from the University of Minnesota. Title- "Existing cropland could feed four billion more by dropping biofuels and animal feed"
How? We already have enough food to feed everyone.
Why aren’t Africans eating soy products then?
Reading Hannah Ritchie’s book at the moment and it argues strongly to reduce meat consumption - but recognises the cultural difficulties. This video sums it up nicely 👍🏼
Tempeh dipped in garlic and salt for 10 minutes before getting fried tastes amazing, if you just fry it, it has no taste XD
really in-depth and comprehensive
Fun fact about Quorn: it does not have much iron so if you go vegetarian and try to use Quorn as a substitute for your meat, you're going to end up anaemic and wanting to sleep 40 hours a day. My mum (who is a food scientist) reached out to Quorn suggesting they should be more explicit with this to perhaps explain that it is decidly NOT a substitute for meat, who responded that they know it is not a satisfactory substitute for meat and as such they never claim to be a meat substitute, just make the correct claim that they don't contain meat.
Overall if you go vegetarian you should try to eat more iron and vitamin rich foods, which isn't hard, in case of doubt ask a nutritionist
It's true, it caused me problems. The main problem is that meat has heme iron which is easily absorbed and plant based has non heme iron. The plus side is that that iron pill are one of the oldest and most proven to be effective forms of dietary supplement.
Thanks for that information. I eat a lot of quorn, so maybe I should take iron supplements.
Eat beans then
@@Psyk60I would recomment supplementing in generell. If you eat vegetarian/ vegan or just eat not that many animal products then you should suppliment vitamine B12, iron, vitamine D (and if european selenium and iodine).
Mock duck is also a delicious plant based traditional meat replacement
I've once worked in Indo and ate a lot of Tempeh there. I like Tempeh much more then Tofu. The texture is much better and it sucks up flavor better. However Tempeh is expensive where I live compared to cheaper chicken meet. Which annoyed me so much because Tempeh is dirt cheap in Indo.
Simon makes an excellent point about decarbonizing agricultural energy.
Demethanizing agriculture, too, would be awesome to talk about. A 2% diet of seaweed supplements (red algae) can reduce methane production from enteric fermentation in cattle 80%-98%. Some homeopaths attempted to discredit this finding by using 0.001% supplements for a few days on a dozen cattle in Australia, apparently, so perhaps not all research figures are equally well-founded.
Making sure agriculture wastes -- plant or animal -- are digested either aerobically or pyrolytically to extract more value from circular agricultural processes would also help reduce GHG impacts.
Demethanizing would have an order of magnitude more benefit than switching from animal to plant protein.
The demand for seaweed would tie into making Aquaculture (either as a sort of WWT integrated higher tech solution (already done, forget the name but basically just existing seaweed practices done in lakes fed from pumps etc) ideally, or better yet “4D Aquaculture” / Sustainable Aquaculture/ “Aquatic Permaculture” and so on (TLDR: Seaweed Farming Integrated with Muscles/Clams, Integrated with Sustainable management of local fish and so on) more economically viable which would be interesting!
The Australian study used 25mg/kg seaweed extract, yes. Not for a few days, but for 9 months. The reported effect was to reduce methane production by 28% and reduce carcass weight by 15kg. Not sure how you can call this an "attempt to discredit" previous results.
Demethanising is fine to aim for, but in the meantime, we have legumes. The best solution is the one that can be implemented.
@@themetr0gn0me 25 mg/kg is a far cry from 2%, 9 months seems ambiguous from the study method, and the study you refer to is likely the one with too few cattle and too few controls to be statistically meaningful. Homeopathic doses prove nothing in such a case.
There are already cases in Maine, for example, where it is common practice to use such supplements, and the effects are far better than the Australian study suggests.
Studies on barriers to such supplementation cite exactly that Australian study as a reason farmers and legislators resist the practice.
And sure, there are legumes. Great. There's wheat gluten and protein derived from oats and sorghum. Great.
But methane is 88 times more GHE-intensive than CO2 over the time we have left to avoid the worst effects of climate change, and if we can bring down methane emissions as low-hanging fruit, whether from cattle or from anaerobic decomposition of plant matter, whether by capturing it from animal byproducts to replace fossil-sourced methane, or by using pyrolysis on stover to create producer gas, then let's do that, too.
Because just switching to tofu because on average tofu is more virtuous isn't a complete solution.
@@bartroberts1514 good thing no one claimed that the study used 2%, then. Can you elaborate on how the study had too few cattle (38 each in the control and test groups) and too few controls?
@@themetr0gn0me You've already stipulated homeopathic levels of food, compared to the 2% level used effectively.
Everything else about this inadequate study is moot. It tells us nothing about supplementing cattle diet throughout their lives with significant levels of red algae.
The study is used by legislators and farmers to resist use of red algae to reduce methane emissions.
How can that possibly be something you're in favor of?
I have worked in industrial agriculture my entire life, including animal agriculture. Meat consumption is so ingrained into our society (and our biology!) that I cannot see it being done away with by choice. People just won’t give up their beef and pork without a long-term shift in culture, and we don’t have time for that. And if people want it, the market will provide.
And then, speaking about these sorts of things opens up the conversation to those who view meat as a status symbol, and view being unable to access it as opression. The “You will eat bugs” crowd loves when we talk about this sort of thing because it is easy fodder for future arguments against environmental regulations.
Not to mention the supply chain that goes into meat consumption; getting rid of large-scale animal agriculture gets rid of a lot of the horticulture we have here as well. You wouldn’t be growing corn and soybeans in a world without pigs to feed, because the main thing those crops go to is feeding animals. Even folks who grow plants will ultimately be against slowing down meat consumption.
It’s such a devastating issue to talk about. I always appreciate these videos and I consider you one of the best climate content creators I have seen. I just wish that we could share these topics and have a species-level intervention about things, because without serious conversations about our society we won’t even come close to addressing the issues.
You get rid of meat and there will be more room for high value crops like nuts and fruits. The prices of all nuts have been rising drastically as the world demand for them has kept pace with the demand for meat.
You're right, it's likely a problem not solvable before it's too late. Meat is just so integral to so many parts of the global economy and culture. There are small changes we can make that will be beneficial, like ending the deforestation of the amazon, but there's no realistic future where meat production is ended entirely. Even halving it is probably not happening.
Would be cool to hear about the total land use(uk only and worldwide) of meat and stuff. Then compare to how much it can be reduced if everyone switched just their lunch to plant based meals, and compare that total amount of saved space to how much space we currently use for renewables and if just that extra "free" land could be used to make the world fully renewable or not. Also "why do people eat meat? It's obvious, because it tastes good and for their diet", I'd argue that the main reason is simply because it's whats made most easily avaliable to us and for cheap, otherwise why else would the amount of meat consumed vary so massively between countries? Even similarly wealthy countries. So it's largely cultural too. Most kids start with meat based diets because it's what their parents give them, and most of the time it's the only option. Go to mcdonalds and there isn't much of an option for the kids other than meat. But if Mcdonalds had a basic plant based McNugget alternative then kids might suddenly start going for that. The meat didn't suddenly become worse tasting, it's just that there's now a good easy and similar plant based alternative. If the meat aisle in supermarkets was as small as the plant based alternative section then that'll cause a huge shift too, again no difference in taste. Then theres the price. Plant based can be pricey but why? If they don't need to raise and house and feed a animal for a couple years then why isn't it much cheaper? Ive heard because meat is heavily subsidised but i don't know the facts, this would be interesting as another video too.
Great video; very informative. Thank you for sharing!
I really hope Beyond is viable. They stopped selling their meatless jerky in my area a while back, and I'd really like them to bring it back. It wasn't better than beef jerky (about the same in my opinion), but it was more conveniently priced and packaged in more convenient amounts.
Regarding the burgers, I the impression I got from eating "impossible" burgers is that the companies using the patties in their actual burgers were using them properly. They lacked the usual seasoning that normal beef patties have.
I loved Beyond Meat jerky! I bought all they had when they went on close out. I still have a freezer full of their breakfast patties that were on close out at one point. Could you clarify your point about Impossible and Beyond? I don't understand.
@@someguy2135 The non-beef patties I tried at Burger King and Jack-in-the-Box both lacked flavor. Those both used patties from the Impossible brand. I didn't get a chance to try the ones from Beyond. Generally, though, beef patties used in burgers are seasoned to match what modern consumers expect meat to taste like, so my best guess for why the non-beef ones would have less flavor is the lack of seasoning.
exactly what I'm saying. convenience is by far the most important metric here
The problem is that none of those alternatives are nearly as high quality of protein sources. Your body uses only about 50-70% of the protein in most of these sources AS protein. The rest gets processed as carbs by your body. So to fully replace your meat consumption with them, you have to eat copious amounts of these plants to meet your daily protein needs.
Proof?
As a researcher in the food system and the climate crisis, this is a fantastic video! Thank you! Its so great that you had Hannah Ritchie, the good food institute, and that 2018 poore and nemecek article as sources in this video. Right on
Best explained video on the topic thusfar, very well done! ✌️👍
One thing. Beef can be raised on land that can't grow anything else and being natural grassland, there is no deforestation. That's best practice, of course, but much of the industry is not.
Also animals often eat plant parts that are left after extracting "useful" parts. I am curious if the studies try to correct for things like this.
Studies into the environmental impact of beef cattle always work with the worst case scenario - American style feedlots, with cattle kept in concentration camp conditions, fed on grain brought in on a truck and jabbed full of antibiotics to stop them getting sick in such unwholesome conditions.
Cattle grown on natural pastureland the way cattle and cattle-like animals have lived on steppes and prairies and savannahs for millions of years, and maybe brought into cropland just briefly to turn the stubble into manure before the next crop is sown, are not part of the equation. They're not a good advertisement for plant-based diets at all, but they're very happy turning rough grass into more cattle and building soil carbon as they go.
Quorn is awesome, loved it since i was a kid.
Do be aware that some Quorn products contain egg.
Amazing video. Great info plus great presentation and editing
7:10 glad this was included. That looks great and I'm definitely making some!
We always need to remember that on a green grid manufacturing is carbon 0. If tractors and trucks were electric farming would be carbon 0 too - methane of course.
Steel is carbon negative cause it sequesters a little. Don't tell me how I'm wrong!
Good luck selling farmers electric tractors though. Farmers are famed for being the types to repair ancient machinery for the hundredth time before buying a replacement. This was one of the driving factors of the farmer protests in Europe recently, governments were expecting them to work towards their green targets without providing any of the funding necessary to do it. The only way we get green farming infrastructure is with a worldwide Green Revolution 2.
Good point but synthetic fertilizers currently use inputs from the petrochemical industry. That’s another greenhouse gas source that needs to be locked down.
Bro, show me 1 150+ hp electric tractor that can drive for 6+ hours in production/in testing phase.
Don't get me wrong, i'd love to drive that thing all day every day. Unfortunately there arent any because batteries with that much charge are too heavy (leading to soil compaction) and resulting vehicles would be too big to legally drive on streets.
And dont even start with hydrogen or green gas, as its 3-6 times less energy efficient & you may want too look up where your nearest gas station is and deduct the time driving there from your active working hours with a full tank.
I don’t believe battery technology is there to electrify high tonnage vehicles and long milage, like truck,tractors,machinary ect
also, it should be said imho in terms of lab grown meat's cost:
that cost - a small car per kg - is probably also the actual cost of premium cuts from a cow. consumers just don't see that cost up front, like so many other carbon-intensive and unsustainable things; it is offloaded into externalities and/or subsidies that we do pay for but are not baked into the butcher shelf price tag
Check out Sunflower Hack. It's easily my favorite mince replacement. Great texture and no weird extra flavors - very similar to rice puffs when dry, but chewy when wet. And the best part? The list of ingredients: Sunflower. It's made from what's left over after getting the oil out of sunflower seeds and nothing else. No additives or preservatives, just sunflower.
Mince shouldn't be chewy...
@@yurisei6732 what word would you use to describe that it doesn't turn to mush when wet, so there's something left to chew? It's less "chewy" than pork mince.
thanks for the recipy
The problem is the price, 1kg of chiken in brazil is 20 reais while plant based meat is 40+ reais for 500g. Most people cant afford that.
That will change.
Only for now, meat and other animal products is so cheap because of government subsidies in animal agriculture, without subsidies, meat and other animal products would be extremely expensive like 10x more expensive than vegan options.
The government should take out all the government subsidies they use on animal products and put it all on plant agriculture.
How much is 1kg of beans?
i agree with you, but this can also change. i'm not sure about brazil specifically but a lot of countries offer huge subsidies to big meat producers. plant based meat substitutes will get cheaper as these subsidies are phased out and also as the technology is improved
@@Irnbeard is aboth 7-8 reais per 1kg
IMO these analysis always don't include the full picture.
1) Animal related emissions maybe exaggerated by feeding a soy/corn based diet, industrial practices and food wasting
2) Bioavailability of animal protein is higher so one must account for the increase in demand when calculating the equivalent plant amounts.
3) Overconsumption is general problem, compensating for this may change the numbers greatly.
The bioavailability point is a myth. I don’t eat any more since I stopped eating meat and my weight is the same.
For anyone looking for a great seitan recipe, here's a quick and easy one that's popular with vegan/vegetarian and meat-eating friends:
3/4 cup vital wheat gluten
1/4 cup all-purpose flour
1 pinch salt
1/6 cup Maggie sauce
1/2 cup water
Mix the dry ingredients together, then add liquids. Mix as little as possible to avoid it getting too tough (I do this with a bit of mixing followed by pressing it flat repeatedly to absorb any dry flour). Then flatten by hand on a cutting board (it should be about 2cm or a bit less than 1 inch thick) and cut into bite-sized pieces. Steam these for 10 minutes, then heat up a pan to medium heat, add sesame seeds and the seitan chunks. Cook until crispy on the outside, then reduce heat, add garlic and oil, mix, then add whatever sauces you prefer. I like BBQ or teriyaki. Serve with whatever you would serve real or fake meat with - veg, pasta, etc.
Steaming is the key.
You can make burgers this way
And for anyone looking for a great satan recipe:
1 forbidden fruit, eaten shamefully.
9:46 tho tempeh is also partly plant based, partly fungus. the nutrition content is different from plain soybeans, because the fungus ate a bunch of carbs from it and turned it into protein and other nutrients for you.
Modifying our diet to be greener is one of the best things we can do to reduce our carbon footprint and it is also one of the easiest things to do as an individual. Seems like a no brainer to me
Indeed. But people are so addicted to animal products that they walk around with blinders on not realising they can actually do something at that very moment to make a difference.
and it wont just reduce carbon footprint. if you eat beans/lentils, tofu, tvp etc you will also save a lot of money and eat more folate and fibre, reducing health problems
The land use is even more important too!
Even in the carbon equation, because of how much land we could rewild and turn into carbon sinks
Gonna double my intake to undo the sparing you've done.
@@tunas707 Wow what an original comment. Did you use your room temperature IQ to come up with it?
All protein in our diet comes from plant sources, 40% of it comes via animals. Tempeh is great if served with a nut/herby/acid sauce, like lemon/parsley/peanut butter sauce. Edited to add: and fungi, of course, how could I forget my mushroom victims?
Fish don't eat plants, so anyone who eats fish doesn't get quite all their protein from plant sources. In fact, fish is the only way to harness the material-generating capacity of the oceans.
Tempeh Reubens are the bomb!
tempeh is delicious.
some asian shops have larger frozen shops for cheaper - a bit funkier as it has more mold, if you don't mind. worth boiling beforehand.
I wonder why so many people aren't switching.
The cheapest chicken meat replacement is €9,63 per kg while real chicken goes for as low as €5,30 per kg. That is 58% more expensive.
The cheapest minced beef replacement: €7,80 per kg vs €5,10 per kg. %41 more expensive.
The cheapest pork strips replacement: €18,34 per kg vs €7,96 %78 more expensive.
You want people to start eating more meat alternatives in an unstable economy where cost of living just keeps going up? You have to fix this first.
I actually like beyond burgers and even some of the more expensive chicken alternatives but am not paying double or more for it. I just can't afford that.
Meanwhile meat produces get subsidies up the wazoo and if they don't the farmers will just sabotage the entire economy until they do.
If everyone would remove there grass and replace it with a native edible garden and some native or just kinds you want fruit trees.
This can and will reduce co2 food hungr and save money potentially and you'll become healthier and it can potentially help wild life
Here in Las Vegas, the local government has mandated a phase out of ornamental grass to conserve water, but I think they will continue to allow it in some public spaces like parks. Our local source of water is Lake Mead (the largest reservoir in the US) which is at frighteningly low levels. I hope other cities will follow our example. I have desert landscaping instead of grass at my house, and I compost my food waste, which reduces the methane that would otherwise be produced in landfills.
That might also be an interesting video for this channel: how much good would it do to replace all the grass monocultures with wild flowers, native trees, etc. (because this is at least something most homeowners among the community could do) conversely how much damage has it done so far to our biosphere.
@@someguy2135I live in Vegas lol.
I got mesquite trees cactus and my favorite it's not native but baobab tree wich is a succulent not a tree even though it can get 60 feet tall 😂.
I also got crops I selected the best out of each group as I reduce water each generation to there drought tolerant.
My best is 2 weeks no water in 100+ heat but 3 weeks when it's 80 to 90f.
@@_yonasagreed how much damage has are green monoculture life's done to the system
And is something no one has the time or money to do. Do you know how expensive fruit trees are?
I don't see the point in fake meat. There are plenty of tasty mushrooms 😋🍄
Lions mane makes a perfect steak!
@@MattAngiono lions are not well known for their culinary skills. 🤔🤷🏻♂
@@johnburn8031 yeah, people just don't realize how creative they are.
Turning a fluffy mushroom into a juicy steak is only one example lol
@@MattAngiono I'm not a vegan. I eat meat. I love a juicy steak.
I know you meant Lion's Mane mushroom steak. They look delicious. I'll have to try them.
I remember at least one fake meat had mushrooms added.
"indistinguishable from like your typical beef burger" he says as his burger falls apart at the slightest poke with a fork xD
Thank you for always taking such a nuanced approach. I feel like the diet discussions tends to go to extremes. There are multiple ways to get to a future of sustainable food system and every person must do the effort to find where they can do better within the context of their life (I'm moving back and forth between vegetarian and vegan)