Project Drawdown ranks a plant-based diet as the fourth most powerful strategy for slowing and eventually reversing climate change. And as the stories in this collection illustrate (see below), you don't have to give up hamburger flavor and texture to reduce the ecological impact of a burger with fries.
Plant-based burgers that are indistinguishable from their cow-based counterparts are now available in numerous restaurants, including several prominent fast-food chains, and others are available in grocery stores. Several companies are also developing lab-grown meats (referred to as "clean meat") that may soon be ready for the mass market. Nutritionists deem both products (plant-based & clean meat) as healthier than animal meat, and both use significantly fewer resources and emit significantly fewer greenhouse gases in the production process. This solution is one of the Drawdown Ecochallenge actions to reduce greenhouse gas emissions.
CLICK HERE TO SEE ALL THE SOLUTIONS JOURNALISM STORY COLLECTIONS RELATED TO PROJECT DRAWDOWN.
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Fondriest Environmental, David De Wit / Community Eye Health, Linda Steil / Herald Post, John Amis / UGA College of Ag & Environmental Sciences – OCCS, Andy B, Peter Garnhum, Thomas Hawk, 7ty9, Isriya Paireepairit, David Berger, UnLtd The Foundation For Social Entrepreneurs, Michael Dunne, Burak Kebapci, and Forrest Berkshire / U.S. Army Cadet Command public affairs
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