Actually you are wrong about the environment bit. The Impossible and Beyond meat is much better for the environment. Take a few min to watch this Mark Rober video;
My wife has been using a company called "imperfect produce" for a few years and they started offering the impossible "beef" so she has added it to our regular shipments. I love it. to me it is just as tasty if not better than real beef in many ways. I realize it is not really healthier, but I certainly feel better knowing that by purchasing it I am helping reduce the number of cows needed.... As more and more people turn to it the cost will go down and eventually be cheaper than beef. Once the market hits that point we will see a shift to less cows being raised, which means less methane, less damage to land, etc, etc, etc. The benefits are huge.
YESSSSSSSSSS.
think of all the new single track we could have if the west was not all fenced off for cattle grazing.....
The list of benefits would be pages and pages...
) sauce : Beyond Meat will soon be on the menu at 11 food chains. Nutritionists say its 'bleeding' veggie burger is healthy despite being processed.
Yeah if you watch that Mark Rober video I linked he goes to Beyond and Impossible and actually sees all the ingredients that are in them. The Vegetable oils are what help bind things and give it that burger sizzle on the grill, also what makes them similar in caloric value to ground beef.I try to eat clean and try to avoid processed foods as much as possible but recently I have tried Beyond Meat hamburger patties and sausages. We made them at home. Both were really tasty and I liked the chewy texture. Impossible burger and beyond meat aren't necessarily less fatty or caloric than their real-meat counterparts, but that doesn't necessarily mean they're bad for you. Compared to its competitor, the Impossible Burger, nutritionists said the Beyond Burger had the healthier protein source (Just sayin'
I've been vegetarian since 18 and vegan the past 7 years.
How does Burger King or other large food chains do that?
Don't forget to account for all of the singletrack you've ridden that was created by cows to begin with.
Burgerville manages to do it stating that 70% of their product comes from farms within 400 miles.
That is easier to do when you are a smaller localized chain. A big international company like Burger King or McDonalds is gonna have a harder time sourcing from hundreds of small farms. I am not saying it is impossible, but very difficult, costly and time consuming. Plus the volume they need is probably not something a small farm can provide.
I feel for you, that would be horrible to get something like that and find out later it shared cooking space and utensils with meat products, or for those with a peanut allergy, soy allergy, etc.
I get that, for sure. I think we're speaking to different points deviating from post # 13 though. Ultimately there isn't much socially redeemable about the main players fast food model. It represents the proverbial race to the bottom we excel at.
