Food production in the world generates at least 26% of global greenhouse gas emissions, a situation that is closely followed by researchers seeking to boost the plant-based food market to ensure the right to sustainable food.
To advance in sustainable eating, it is not necessary to stop eating meat and go on to have a vegetarian or vegan diet, clarifies the director of Technological Assistance of the National Institute of Industrial TechnologyMariana Sanchez.
The idea is “to have alternatives of vegetable origin that can help to achieve a balance in the daily diet, at the same time that greater sustainability is achieved in caring for the environment,” he adds.
Effects of food production and the climate crisis
The climate crisis that the planet is going through puts into review the activities that generate global greenhouse gas emissions, in which the food industry has a great responsibility.
And everything would have its origin in the fact that, in the researcher’s opinion, “food is seen a lot as a commodity that generates income, and, in reality, it should simply feed us.”
The group of researchers from National Institute of Industrial Technology of Argentina, favors the promotion of an industry that produces food “nutritionally adequate, that is within the reach of people’s pockets, promoting regional economies and produced in a sustainable manner.”
What are plant-based foods?
Plant-based foods are classified into two large groups: those products that seek to be an alternative, trying to simulate textures and flavors of foods of animal origin, and foods that are an alternative for consumption, without resembling others.
On this basis, Sánchez explains, to the CTyS-UNLaM Agency, that in the first group are what are analogous to meat, dairy and eggs, that is, foods that sensorially seek to emulate a traditional animal-based product .
“This is the case of hamburgers, which one intends to make on the grill, to be able to turn them over, which would be to consume it just like a piece of meat. In these cases, the consumption experience is key, because you want to imitate another food”, explained Sánchez.
While there are products that “are new or updated, which do not seek to be similar to others of animal origin, but are made from cereals, vegetables”. Such is the case of “what are products such as hummus, foods today classified as veggies”.
More consumption of vegetables
Given the recommendation of specialists to increase the consumption of vegetables and legumes, this initiative emerges as an alternative, since, for example, in the case of legumes, preparation habits are not as effective, so “presentations in forms of medallions, or hamburgers, maybe they can be a solution and an alternative”.
The investigations of this institute go hand in hand with companies and ventures in the food industry.
Finally, the researcher warns well, whether for environmental or nutritional reasons, every day more people are joining this style of eating, so research is carried out permanently according to the needs of consumers.
Keep reading:
. Study reveals how eating sustainable foods affects longevity
. Prince William worked in a food truck in England: he surprised customers
. Food Industry Innovations: Insects as a Protein Source
