date:Apr 07, 2016
er to use our fork to take care of our health and our planet.
The research team analyzed emissions generated to produce 39 common meat substitutes from the field to the grocery-ready factory output. They began with established data on the environmental impacts of farming wheat and soy, which includes inputs such as fertilizer, pesticides and water, as well as energy used for cultivation, harvesting and transportation. They then visited factories and worked with meat substitute producers to trac