New Meat Without Livestock

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Author(s): Kurt Schmidinger (University of Vienna, Austria), Diana Bogueva (Curtin University, Australia)and Dora Marinova (Curtin University, Australia)
Copyright: 2021
Pages: 18
Source title: Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-5354-1.ch056

Keywords: Agricultural and Food Technologies / Information Science Reference / Medicine & Healthcare / Nutrition & Food Science

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Abstract

This chapter summarizes the global problems associated with livestock production and meat consumption and shows solution strategies through replacing animal products with plant-based alternatives. The positive effects of plant-based alternatives on human health and the environment are reviewed together with approaches for reducing world hunger. Psychological strategies for nutritional transitions towards more sustainable consumption patterns and criteria for market success of meat alternatives are presented. This is followed by an overview of meat alternatives – from soy1, lupine or wheat based, to bleeding burgers and artificial intelligence concepts. Marketing strategies and best practice policy suggestions complete the chapter.

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