The sizzle of hamburgers cooking on a backyard grill is a sure sign summer has arrived. You load up your plate and take a bite. Your burger tastes meaty and juicy, just as you’d expect. So you might be surprised to discover that the “beef” you’re eating didn’t actually come from a cow raised on a farm. It’s a meat alternative created by food scientists in a lab. These products look and taste almost like the real thing, but they’re made from plants or grown from animal cells, the smallest units of life.
Eating a diet high in real meat can have drawbacks, particularly when it comes to the environment, says Joseph Puglisi (see Farm to Table). He’s the scientific adviser for Beyond Meat, a plant-based-meat company in California. Raising livestock requires more energy, land, and water than growing crops or cells to make meat alternatives. It takes 218 liters (58 gallons) of water to produce one beef patty, but only 1.1 L (0.3 gal) to make a meatless Beyond Burger. Meat alternatives also create less waste, and they don’t require that any animals be harmed.
To make our diets more sustainable, says Puglisi, “we need to find a way to satisfy our desire for meat while also moving toward a plant-based diet.” Many people are embracing the idea. You can now order meat alternatives at restaurants or buy them at the grocery store for your next cookout. Check out some of the innovative foods you might encounter this summer