When burgers are cheaper than salads, it seems simple why the western world is so reluctant to give up meat, even with an influx of new animal-free protein options – it comes down to dollars and cents. With the average price of a Big Mac in America at $5.15, meat-centered fast foods are considered the epitome of affordable eating. But in reality, that burger costs more than you think. In fact, without government subsidies, a pound of hamburger meat would be $30. And while consumers may not be spending that much upfront, we are all paying for factory farming externalities in other ways.
News and Inspiration
In the 21st century, being a member of the food chain is as easy as clicking a button – you can now get dinner delivered straight to your doorstep within minutes. But where is that meal coming from? The increased development and emphasis on convenience in today’s food industry means that diners have become disconnected from the source of their food, though it is more important than ever before that consumers are aware of their impact.
When it comes to sustainable food, the conversation seems to revolve around one key question: animals or plants? An answer lies in the third ecological kingdom – fungi. Mushrooms are vastly more resource-efficient than both animal and plant protein sources, and can actually reduce our current agricultural waste through upcycling.
The climate buzzword “net-zero” has recently taken over headlines as major fossil fuel companies, clothing brands, tech corporations, and more announce commitments to reach net-zero greenhouse gas emissions in the upcoming decades. But what does that mean?