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Food systems generate about one-third of the world’s human-generated climate pollution.  Livestock contribute greatly to that and much has been said about reducing meat and dairy consumption to help the environment, but not as much about how to replace them.

In an article in Nature Communications, https://www.nature.com/articles/s41467-023-40899-2 , a study of the impact of reducing meat and dairy and replacing them with “meat-like plant products” the “net reduction of forest and natural land is almost fully halted and agriculture and land use greenhouse gas emissions decline by 31% in 2050 compared to 2020”. If the saved land was returned to it’s natural state, the benefits would greatly increase!

Most of the emissions saved by a shift to plant-based foods, would come from halting agricultural expansion and preserving land. Under a model that assumes the status quo continues, demand for meat would continue to rise globally, and overall land devoted to agriculture would grow by 4 percent, about seven times the size of Germany — by 2050. But if people replace half of the meat and dairy they consume with plant based foods over the same time period, land used for feeding and keeping livestock would shrink by 12 percent, roughly twice the size of India. Sparing that land also would help limit biodiversity loss and conserve water, the researchers found.  The authors argue that food security could be improved, as well.

The study admits that turning the world around to consume less meat and dairy will be a challenge, with much of the world increasing consumption rapidly and the slow rate of conversion to plant based diets in wealthier countries.

Read the article at the above link or a summary in Grist, dated September 12, 2023.

Or read Dan Buettner’s book:  The Blue Zones: Secrets for Living Longer.  The author, along with National Geographic and scientists, have researched 5 tiny regions called Blue Zones where a much higher percentage of people live over 100 years.  

Mr. Buettner has summarized a number of common factors that these regions share that contribute to longevity and much lower rates of physical and mental diseases.  I won’t list them, in hopes that you’ll watch or read to learn more. OK, one hint: A (mostly) plant based diet is on on the common success factors

In a recent article in Inside Climate News, three authors stated that the largest methane producer in the state of California is a large industrial, livestock farm with 139,000 cattle.  The estimated 9,167 metric tons of methane annually, with methane being much worse for the environment than carbon dioxide is the equivalent of the impact 165,000 automobiles.  In fact, the estimated total for all California cattle is worse than all oil or gas fields other than the Permian Basin.

The EPA does not measure or regulate agriculture’s emissions, so there is no incentive to make any changes, while California has some bold climate policies, without the ability to measure individual agriculture operations.

In absence of real incentives to reduce emissions and no method of enforcement, the only thing I can think of is to eat more plant based foods and put pressure on politicians to eliminate meat and dairy subsidies and to start taking more urgent action on climate change.

Read the article below to get more detail:

California’s Top Methane Emitter is a Vast Cattle Feedlot. For Now, Federal and State Greenhouse Gas Regulators Are Giving It a Pass.

Trader Joe’s or TJ’s is is a great place to shop if you happen to live or work near one, especially with the increase in food prices over the last couple of years. Here are some plant based foods that may help your menu planning:

Gluten Free Battered Plant-Based Fish Fillets:

Made with a mix of king oyster mushrooms and jackfruit, and coated in a light, crunchy, gluten-free batter, these totally vegan and gluten free.

Buffalo Style Chickenless Wings:

Made with a mix of soy and pea protein, these vegan Wings have a remarkably meaty texture that’s crisp on the outside and satisfying juicy on the inside.

Meatless Ground Plant-Based Crumbles:

Made with dried, textured pea protein and a mix of savory seasonings and spices. Each 3.3-ounce pouch can be stored at room temperature, and takes only about ten minutes of cooking with water to rehydrate into the equivalent of approximately one pound of ground meat. 

Italian Vegan Bolognese Ravioli:

Each one is filled with a rich and hearty Bolognese-style tomato sauce, with just the right ratio of mushrooms and lentils mixed in to evoke the same toothsome texture and savory, umami flavor you’d find from a meat-based Bolognese. There is also a Vegan Bolognese Pasta bowl, Spinach and Cashew Ravioli and also Vegan Bolognese sauce.

Vegan Enchilada Casserole:

Layer upon layer of soft corn tortillas with a medley of roasted veggies including yams, zucchini, onions, and zesty poblano peppers, smothered in a toasty red chile sauce and topped off with a mix of mozzarella and cheddar-style shredded vegan cheese. 

The website mentions a Vegan Meatless Meat Eater’s Pizza, but I only see a Vegetarian Meatless Cheeseburger Pizza, which has dairy, so better but not great.

Of course, TJ’s still have Impossible ground beef alternative, chicken and sausages.

There are also, a number of plant based/vegan dips, desserts and sauces, but as always, read the ingredients to see what additives that you can’t pronounce are in there.

by Dr. Amy Shah

This is an important book to read for several reasons. First, it explains why most diets fail after some period of time, Hint: It’s not our fault! Second, it distinguishes between foods to eat more of and food or ingredients to avoid. Third, it talks about your circadian rhythm, how to support it and how it impacts digestion. Lastly, there are some good recipes that are really good.

This book is a really good read and has a wealth of information.

Dr. Shah has an earlier book titled I’m So eff’ing Tired.

Per Dr. Michael Greger, author of How Not To Die (https://nutritionfacts.org/):

If we don’t eat phytonutrient-rich plant foods—like fruits and vegetables—with every meal, then, for hours after we dine, our bodies are out of balance and tipped into a pro-oxidative state, which can increase risk of oxidative stress–related diseases. The free radicals in our body can oxidize the fats in our blood, for example, and set us up for heart disease.

Ideally, we should eat as many phytonutrient-rich foods as we can. At the very least, we should eat enough antioxidants to counter the oxidation of digestion (8,000 to 11,000 antioxidant units a day). The average American doesn’t even get half of the minimum recommended daily antioxidants! No wonder oxidative stress–related diseases abound. We’re getting so few antioxidants in our diet that we can’t even keep up with the free radicals that are created when we’re just digesting our meals.

Berries are the most healthful fruits, due in part to their pigments, and are second only to herbs and spices as the most antioxidant-packed food category. As a group, they average nearly 10 times more antioxidants than other fruits and vegetables, and have more than 50 times the antioxidants found in animal-based foods. Including a minimum of a half cup of berries each day is one way to be sure we maximize our antioxidant intake.

Dr. Greger distills down scores of scientific studies done by others to summarize for non-scientists the impacts of various aspects of diet. See our book review of How Not To Die.

Fiber Fueled is a well written and valuable book on gut-health and how to improve or enhance it. Dr. Will Bulsiewicz is an MD who has decided to focus on helping those with gut health issues. He is a great speaker so if you ever get a chance to hear him, it’s worth your time.

There is a companion cookbook that has many excellent, easy recipes. Both the book and cookbook are worth having. We’ve been using the cookbook for over a year and turn to it whenever we want something than our every day meals.

A new company, Eaden Project (https://www.projecteaden.com/), based in Berlin is developing a beef alternative using a fiber spinning technology that exists in textiles and other technology industries. Pea protein is “spun” into minute threads and combined with vegetable fats to create a marbled look and texture.

The company states that the process uses 95% land and water resources and reduces greenhouse gas emissions by 85% versus real beef.

Current plant based meats are made using an extrusion process and 3D printing processes are now being developed as well and, of course, there are lab gown meats that have been under development for years now. This fiber spinning technology seems to have promise for volume production as well as making (some of) us forget about real steaks and roasts, while reducing environmental impacts on our world.

Their products are not ready for sale just yet and I did not see target dates on their website, but this is something to keep an eye on for the future. Also, I have to say that the company website does not provide much information, but if the company is successful I am sure you will hear more soon.

A company called Oobli (https://oobli.com/), formerly Joywell Foods, is bringing Chocolate Bars to market with sweet proteins derived through a special fermentation process to produce products that they say are “70% lower in sugar” than other bars. So little of the sweet protein is used that you don’t really get any protein in your diet from the bars.

Ingredients in the bars, as listed on the Oobli website are: Unsweetened Chocolate, Chicory Root Fiber, Organic Coconut Sugar, Cocoa Butter, Ground Vanilla Beans, and Oubli Fruit Sweet Protein. Oubli is a plant that grows in West Africa and its berries are apparently very sweet.

There is a list of reasons to avoid sugar, both for your health and for the environment and these bars tick a few other boxes that consumers may care about, such as: vegan, gluten free, nut/soy free, including the processing equipment, and even kosher!

More than a “better” chocolate bar, this company is an example of the technology employed and diversity of plant based alternatives, as well as the fact that these kinds of ideas are attracting venture capital funding.

The bars can be pre-ordered now on the company’s website. They are pricey at $17 for 3 of the 2.3 oz bars, but something to keep an eye on.

The numbers for a half bar: 150 calories, 3 g of added sugars, 9g fiber and 3g of protein vs 190 calories/5g sugars/4g fiber/3g protein of a similar helping of a Trader Joe’s Dark Chocolate Lovers Bar.

On January 4, 2023 McDonalds will introduce a double patty version, the McPlant® Double, of their vegan burger, made with the Beyond Meats pea protein alternative. The single patty McPlant Burger has been sold in all McDonalds stores since the beginning of 2022. Other vegan offerings are limited to Veggie Dippers, the Spicy Veggie Wrap, fries and some drinks. Yes, those tasty fries, while not that good for you, are vegan!

McPlant is a vegan burger made with a juicy plant-based patty that has been co-developed with Beyond Meat® and features vegan sandwich sauce, ketchup, mustard, onion, pickles, lettuce, tomato, and a vegan alternative to cheese in a sesame seed bun. It is vegan certified (in the UK) by the Vegetarian Society.

Per McDonalds, the plant based patty is cooked in an oven, not on the grill. While meat products are also cooked in the oven, this will not be at the same time or using the same equipment as McPlant. McPlant uses specific equipment, including oven trays and tongs, so it will not come into contact with meat products, and the ovens and equipment are cleaned regularly.

We have to assume they are doing this because the plant based single patty burger is quite successful.

Link from MacDonalds: https://www.mcdonalds.com/gb/en-gb/latest-updates/mcplant.html