Taking Animals Out of Meat: Meat Industries and the Rise of Meat Alternatives

Rödl, Malte B.

doi:10.1007/978-3-030-55285-5_6

Cited by 2 publications

(4 citation statements)

References 58 publications

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“…Thus, the proportion of nutritionally valuable product groups such as fruit, vegetables and high-fiber foods in the diet of industrialized countries is lower than recommendations by research and public bodies such as the Food and Agriculture Organization of the United Nations (FAO) suggest (Zinöcker and Lindseth, 2018;Carbone et al, 2019;Willett et al, 2019;FAO, 2020). Despite a trend toward more vegan and vegetarian diets in certain social milieus and the increasing availability of plantbased meat substitutes in supermarkets and discounters, the consumption of meat and dairy products exceeds a sustainable level regarding health and the environment (FAO, 2020;Rödl, 2021). The variety of food offers has increased and opens up new possibilities of nutrition, diets and enjoyment.…”

Section: Current Patterns In Urban Food Systemsmentioning

confidence: 99%

Principles and Design Scenarios for Sustainable Urban Food Logistics

Tochtrop

Bickel

Hennes

et al. 2022

Front. Sustain. Cities

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Food and nutrition systems are linked to all Sustainable Development Goals (SDGs), which makes their transition toward social-ecological behavior patterns crucial for an overarching sustainability transformation. The perspective of (urban) logistics is of special interest. It couples the production and consumption physically and virtually. In this context, we shed light on the design of the turnover point of food in urban areas from the supply chain toward consumers and contribute to an overarching systemic perspective toward establishing a sustainable multilevel food system. We describe current patterns in urban food systems and propose several principles for sustainable design of (urban) food systems based on concepts such as (regional) collaboration and food literacy. Using these principles, we provide four design scenarios that concretely imagine future urban food consumption and production patterns titled “slow stock supply service, ” “deliver into the daily walk, ” “central district food depot, ” “super food action place.” With this work we provide a starting for reflecting whether certain combinations of principles actually lead to patterns of daily life that are feasible, acceptable, or desirable. Moreover, we provide an initial qualitative assessment to stimulate further research that explores scenario pathways and incorporates additional indicators regarding the impact on social-ecological. We open up various research questions with regard to the overarching question of how urban food logistics should be designed to be consistent with the SDGs.

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Section: Current Patterns In Urban Food Systemsmentioning

confidence: 99%

Principles and Design Scenarios for Sustainable Urban Food Logistics

Tochtrop

Bickel

Hennes

et al. 2022

Front. Sustain. Cities

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“…The Fourth Industrial Revolution has made many of these potentially disruptive alternatives possible, which have enormous promise for everything from reducing greenhouse gas emissions to revolutionizing nutrition and health. 5,6 Using meat substitutes instead of traditional meat may reduce adverse environmental impacts and improve public health. The two types of meat alternatives that we discuss are cultured meat (CM) and plant-based meat analogues (PBMAs).…”

Section: Introductionmentioning

confidence: 99%

“…In order to meet the dietary needs and food demands of a predicted population of 10 billion people by the middle of the century, alternative proteins that can replace conventional animal-based food are attracting significant financial investment, research focus, and media interest, though this does seem to be changing. , Although it is unknown how this market will develop, a significant disruption could happen shortly. The Fourth Industrial Revolution has made many of these potentially disruptive alternatives possible, which have enormous promise for everything from reducing greenhouse gas emissions to revolutionizing nutrition and health. , …”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora,

Kataria,

Nautiyal

et al. 2023

ACS Omega

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Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.

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Taking Animals Out of Meat: Meat Industries and the Rise of Meat Alternatives

Cited by 2 publications

References 58 publications

Principles and Design Scenarios for Sustainable Urban Food Logistics

Principles and Design Scenarios for Sustainable Urban Food Logistics

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

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