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Las Lomas High School

Food for Thought

A Look into the Impact of Plant-Based Meat

Lizzie Renne

Profe Gough

English IV; Period II

25 April 2023
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“Fish are friends, not food,” the Disney character Bruce pledges with his fellow sharks

after socializing with Nemo and Dori, in the 2003 hit film Finding Nemo. While my childhood

self tirelessly echoed this chant, the sentiment behind it never stuck: to view another species as

my equal. I did not think much about the food that I ate, besides disparaging comments against

anything green. I thought that all kids were like me; I thought all kids were chicken nugget

connoisseurs and veggie rebels.

“I am . . . not a mindless eating machine. If I am to change this image, I must first change

myself” (Finding Nemo). The idea’s genesis began when an elementary school classmate

explained why she did not eat gummies: they contained animal byproducts. She told me that

gummies had animal bones in them, that an animal had died to make them; so she did not want to

eat them. While I vaguely understood and nodded absent-mindedly, the following year that

conversation resurfaced when I saw her eating the class’s celebratory end-of-year pepperoni

pizza. Thus began my journey into analyzing the ongoing debate for or against plant-based diets.

There are various arguments made advocating for plant-based meats. Anyone who has

met a self-proclaimed vegan will have probably heard the argument about animal mistreatment.

There are ethical debates about the morality of raising animals just to slaughter and consume

them. Another common argument in favor of cutting out meat is that a plant-based diet is more

healthy. The latest argument claims that plant-based meat is more sustainable. All this being

said, what are the pros and cons of switching to plant-based meat on people and the

environment?

Eating plant-based meat may seem odd to some people. Why make an alternative to

something that has been consumed for years and is easily accessible? There is a hypothesis that
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the consumption of meat is what helped humans evolve into the species they are today (Pobiner

as qtd. in Flatow). Briana Pobiner, a paleontologist, says there is no conclusive evidence for that

hypothesis (besides archaeologists finding a spike in meat intake in Homo erectus around the

time fossils show physical change in bone structure). However, there is solid evidence that

humans ate animals as far back as two and a half million years ago due to butchery marks found

on fossils (Pobiner as qtd. in Flatow). Why stop eating something that has been ingested and part

of the human diet for so long? Animal products are an excellent source of protein, which is part

of a well-balanced diet (“Eating a balanced diet”). Meat contains the essential amino acids that

help build and repair bones and muscles (Cedar-Sinai). Cathy Wang, MD, explained that she

checks all of her patients with a limited meat intake for low levels of vitamins that mainly come

from animal flesh. She explained that her vegetarian and vegan clients often have an iron and

B12 (a vitamin nutrient) deficiency due to their lack of animal product intake. Both iron and B12

can lead to feelings of fatigue and weakness when not enough is present in the body. These, of

course, can also be obtained from recommended supplements, but as Dr. Wang mentioned, “the

closer to ‘natural’, the better; nature really knows what it’s doing.” Not only are vitamin

supplements significantly processed and refined (Andrews), there are arguments about just how

beneficial artificial supplements are; although, the conclusion is typically that for certain groups

at risk of nutrient deficiency, certain synthetic supplements are recommended (Mary Jane

Brown).

Most of the world seems to follow the belief that animal meat is healthy to consume; an

estimated three-fourths of humans are omnivorous (Mathieu and Ritchie). Most people know that

red meat (e.g., beef, lamb, pork, veal, goat, venison), in particular, has its downsides. Red meat

contains a compound known as “heme iron,” which gives animal flesh a red hue. While heme
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iron is more easily absorbed into the body than non-heme iron (from plants) (National Institutes

of Health), it is associated with breaking down in the gut and forming N-nitroso compounds. In

animal-based studies, we see that N-nitroso compounds can damage the cells lining the bowel,

which can lead to bowel and stomach cancer (“Red meat, processed meat and cancer”). This

concern is not present with plant-based meat consumption because plant-based meat lacks heme

iron. Red meat also contains high levels of cholesterol and saturated fats, meaning that it raises

the risk of type 2 diabetes and coronary heart disease (Hu as qtd. in “Is Red Meat Bad for

You?”).

Besides the health concerns that animal consumption raises, there is an environmental

concern. Impossible Foods Inc., a company that develops plant-based substitutes for meat

products, takes a unique approach in convincing consumers to make the switch. They argue that

it is not sustainable to continue using resources to farm cattle. Consider the resources that are

required to raise livestock: land for the animals and food they eat, water to hydrate them and the

crops they ingest, and factory equipment. Cattle emit carbon dioxide (CO2), as do the factories

that process and produce animal products. The Food and Agricultural Organization (FAO)

estimates in a 2013 study that 7.1 gigatonnes of CO2 emissions can be attributed to the livestock

supply chain. That’s 14.5 percent of human greenhouse gas emissions, and Brown and Eisen

agree that by now, the numbers have increased. The majority of those emissions come from beef

and milk production, contributing an estimated total of 61 percent (“Tackling Climate Change

Through Livestock”).

Despite the energy that goes into producing livestock, it could be completely

unnecessary. Mike Eisen, an advisor for Impossible Foods, claims that the world already

produces enough food to feed everyone; humans just do a poor job utilizing it all. He points out
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that the amount of nutritious plants that cows consume is converted to a small fraction that

humans get back when eating beef. Eisen calls it “ineffective”. While Impossible Foods Inc.

serves a variety of fake meat products, ranging from beef to pork, it mainly targets substitutes for

the cattle industry because cows are the biggest problem (Eisen). Impossible Foods’ mission

page declares, “decreasing demand for cattle would shrink greenhouse gas emissions while

increasing the amount of carbon stored through vegetation…. it would release land from

overgrazed pasture and soy monoculture back into carbon-grabbing forests and grasslands.” It is

precisely because “the world already produces enough food to feed everyone” that, “[a] plant-

based meat transition wouldn’t require new infrastructure or new forms of capital. A plant-based

food system would bend existing value chains, unlike the drastic energy infrastructure changes

proposed to upend coal (still the world’s primary fuel source). It also wouldn’t require depending

on rapid and dramatic yield improvements in the existing agricultural system” (Impossible

Foods). In short, transitioning to plant-based meat is an efficient way to see large reductions in

greenhouse gas emissions.

From an environmental point of view, switching to plant-based meat is an effective way

of approaching climate change. Patrick Brown, founder and chief executive officer of Impossible

Foods, and Eisen’s research on the reduction of global greenhouse gas emissions with the

reduced demand for cattle can be found on a public research publishing page: PLOS Climate.

There, they go over the statistics of how much CO2 cattle produce and the half-life of CO2 (the

time it takes a property to decrease to half its original value). In their research paper, Brown and

Eisen explain how the world can essentially achieve “negative emissions” with the addition of

restoring forests to the once agricultural and farming fields. According to Brown and Eisen:
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So-called negative emissions are critical for tackling climate change because,

even if we stopped burning fossil fuels today, the extra CO2 in the atmosphere would

keep heating the planet… machines that can suck carbon from the air, are still very

expensive and will be challenging to implement at a large scale.… Methane—which is

emitted from manure on farms and from cow belches—has a half-life of only around nine

years. It also has a bigger heating effect than CO2, so if the total amount of methane

shrinks, it can quickly slow down overall global warming. Nitrous oxide, another potent

greenhouse gas emitted from manure and from synthetic fertilizers used to grow crops

that animals eat, also decays faster than CO2. Both methane and N₂O are chemically

unstable…. and so as soon as you stop those emissions, effectively you get negative

emissions (as qtd. in Peters).

The environmental concern of raising cattle is what causes some people to switch to plant-based

meat. This alternative option sounds ideal: delicious food that’s nutritious, affordable, better for

the planet, and doesn’t involve eating the corpse of a slaughtered animal.

However, activists for meat are raising concerns about meat substitutions and their

potential health risks. While plant-based meat is much more sustainable than raising cattle, it is

heavily processed: to mimic real beef, plant-based substitutes are comprised of various plant

ingredients, colorings, extracts, and preservatives (Capritto). Typically, it’s best to avoid

processed foods and consume “real food” because food closest to its natural state is less likely to

have harmful chemicals and thus is better for the body (Spritzler). Arguably, the most concerning

thing about Impossible Foods products is under their “less than 2%” ingredient list: soy

leghemoglobin. This is a heavily genetically processed yeast that the soy compound DNA is

inserted into for mass production that gives their fake meat products the ability to “bleed”
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(Impossible Foods). As recently as 2018 did Impossible Foods win a lawsuit against the Center

for Food and Safety (CFS), an non-profit advocacy organization, about the safety of this

genetically modified soy product (Calma). It was also within this timeframe that the Food and

Drug Administration (FDA) approved this product to be safe for human consumption. The CFS

argues that the FDA accepted soy leghemoglobin without testing it for long-term consequences.

Ryan Talbott, an attorney at CFS, states, “We find this to be all the more troubling because a

number of potential adverse effects were detected in a short-term rat trial: disruption of

reproductive cycles and reduced uterine weights in females, and biomarkers of anemia, reduced

clotting ability, and kidney problems” (as qtd. in Walter-Warner). Activist group, Moms Across

America (MAA), has also expressed concern about finding traces of glyphosate in Impossible

burgers. Glyphosate is a chemical compound in the herbicide used on the soy plants in

Impossible Foods’ meat. It is a probable carcinogen not safe for consumption (Matthews). After

commissioning a lab test, they found 11.3 parts per billion (ppb) in the food, however Impossible

Foods has since debunked the threat in the following response:

Glyphosate is commonly detected at these low levels in both organic and non-

organic foods. In fact, the minuscule levels of these chemicals that were detected in both

the Beyond Burger and Impossible Burger were less than 1/1,000 the limit set by [US

Environmental Protection Agency] EPA for glyphosate residue in dried pea (8,000 ppb)

and soybeans (20,000 ppb), respectively. They were even almost 100-fold lower than the

glyphosate limits set by [US Department of Agriculture] USDA for ORGANIC

certification of pea protein (400 ppb) and soy protein (1,000 ppb) – i.e., the glyphosate

levels measured in both products would easily pass the glyphosate-residue requirements

for organic certification of soybeans or peas, respectively (as qtd. in Anderson).

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The company’s point is that levels of glyphosate in these meat substitutes are minimal and on par

with those found in vegetables that are deemed harmless. The company goes on to insist that

chemical levels meet legal standards: Impossible Foods declares that their products are safe for

human consumption and FDA-approved. Other than the fact that Impossible Foods’ plant-based

meat is heavily processed, another big concern that consumers may have is the fact that it is not a

friendly alternative for those with a soy allergy, which is one of the most common food allergens

(American College of Allergy, Asthma, and Immunology). Other companies produce plant-based

meat alternatives that do not contain soy (e.g., Beyond Meat uses peas, Neat uses nuts and beans,

and Sunshine uses seeds and rice [PETA]), but they are still highly processed and high in

sodium. These bands do, however, give allergen-restricted consumers an array of plant-based

meat alternatives.

In the end, there is a similar solution for going plant-based or remaining omnivorous: do

so in moderation. The line of products that Impossible Foods has out allows consumers an

alternative to cow, pig, and chicken meat. Staying on the path of consuming red meat is still

perfectly normal in reasonable amounts. Switching to plant-based alternatives can be just as

healthy. While plant-based meat tends to have more sodium than natural meat, Eisen points out

that it is by a small amount that would be unnoticeable depending on how one seasons the meat

and the other foods eaten with it. Furthermore, as Dr. Wang states, getting rid of red meats from

your diet doesn’t make you any healthier if the only other foods you’re eating are junk.

Maintaining a balanced diet of various non-processed food groups, regularly exercising, and

caring for the body are what help keep people healthy; the occasional fast food, dessert, etc., may

be fine. If, health-wise, eating meat or abstaining from it are both valid options, that brings up

the environmental impact again.

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While not everyone believes in it, environmental change, and global warming

specifically, is a rising issue across the globe. Plant-based food trends are better for the planet

than raising livestock and would help decrease greenhouse gas emissions. Eisen sees a future

with all land dedicated to livestock farming replaced with natural CO2 filters (plants). Brown

and Eisen make claims about “negative emission” and the “simple math” involved with the

calculations of the ideal impact. However, for these hopes to become a reality, they need to see

people start making a switch. Deena Shanker, a food reporter, titles this reality, “Fake Meat Was

Supposed to Save the World. It Became Just Another Fad / Beyond Meat and Impossible Foods

wanted to upend the world’s $1 trillion meat industry. But plant-based meat is turning out to be a

flop.” Eisen defends that any business will see fluctuations in growth.

It’s unclear if plant-based meat will rise in popularity in the following years or if it will

be “just another fad”. While Impossible Foods was founded in 2011, Patrick Brown and Michael

Eisen’s paper mentioning a 15-year phase-out plan (steadily reducing cattle farming) was

published in 2022. Eisen says that there’s still time to grow Impossible Foods’ client base and

make a positive impact on the environment. Some people may argue that eating animal meat is

better than plant-based substitutions. There are people who will argue the opposite and say that

red meats are far worse than plant-based. Whether you’re for or against it, if people don’t take

the leap to make the switch or find an alternative, humans may not be around long enough to

figure out who was right.

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