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CHEFS 4 THE PLANET

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

To Fight Climate Change, Put Algae On The Menu

We should turn to the bottom of the sea for alternative, sustainable food sources, researchers say.

At a time when food production is one of the biggest climate culprits, it is essential that we seek out new food sources which can nourish us and, at the same time, not overburden the planet.

More and more people are opting to become vegetarians or, even more radically, vegans. However, the large majority of people find it difficult to entirely shelve meat in the name of preventing climate change, according to Ole G. Mouritsen, a professor in the University of Copenhagen’s food science department.

“Many people simply crave the umami flavor that is, for example, found in meat. Therefore, it may be more realistic to consider a flexitarian diet, where one consumes small quantities of animal products, such as meat, eggs, and milk, alongside vegetables. However, one can also begin thinking about alternatives to the juicy steak—of which there are many,” he says.

In a new meta-study in Eating Behavior, Mouritsen and PhD student Charlotte Vinther, his colleague at the food science department, pick up on today’s food trends. They present alternative sources for protein and healthy fatty acids, while giving their take on what kinds of sustainable foods we might eat in the future.

Read the rest here: https://www.futurity.org/sustainable-food-climate-change-oceans-2450312/

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