Impossible Foods publishes a comprehensive life cycle assessment on Impossible
Burger 2.0, the food tech startup’s award-winning, plant-based meat.
When consumers buy an Impossible Burger instead of a burger from cows,
they reduce their impact across every significant environmental
category, including land-use, use of freshwater, greenhouse gas
emissions, and aquatic pollution from runoff.
According to the objective, third party-validated report from Quantis,
Impossible Burger 2.0 — the first product upgrade from Impossible Foods
since the 2016 debut of the Impossible Burger — is more sustainable than
Impossible’s original product. More important, the award-winning 2.0 is
vastly better for the planet than ground beef from cows.
Compared to beef from cows, Impossible Burger 2.0:
Requires 87% less water.
Releases 89% less greenhouse gases into the atmosphere.
Contributes 92% less water contamination, the major cause of “dead
zones” in our oceans.
Spares 96% more land and habitat for nature and biodiversity.
“We are dead serious about our mission of providing vastly more
sustainable options than livestock in the food chain,” said Impossible
Foods’ CEO, Chairman and Founder Dr. Patrick O. Brown. “To do that, we
have to make meat that’s delicious, nutritious, versatile and
affordable—and it must also be vastly more efficient and sustainable
than anything else on the market. We constantly measure and optimize
every aspect of our product — particularly taste and sustainability.”
Delicious, Nutritious, Ubiquitous
Earlier this year, Impossible Foods launched
its first product upgrade at the International Consumer Electronics
Show (CES), where “Impossible Burger 2.0” took home the show’s highest
honors, including “Best
of the Best,” “Most Impactful Product,” and “Most Unexpected Product.”
Impossible Burger’s first product upgrade since its 2016 public debut
was also hailed as the tech show’s “Best
Product Launch” and a “Triumph
of Food Engineering.”
Impossible Burger is now served at thousands of restaurants across the
United States, Hong Kong, Macau and Singapore. Later this year, the
plant-based Impossible Burger is expected to debut in grocery stores in
the United States.
Impossible Foods uses modern science and technology to create wholesome
and nutritious food that can transform the food system, liberating land
to allow natural ecosystems to flourish while nourishing a growing
population. The company makes meat from plants – with a much smaller
environmental footprint than meat from animals.
To satisfy the global demand for meat at a fraction of the environmental
impact, Impossible Foods developed a far more sustainable, scalable, and
affordable way to make meat, without the huge environmental
impact of livestock.
Shortly after its founding in 2011, Impossible Foods’ scientists
discovered that one molecule — “heme”
— is uniquely responsible for the explosion of flavors that results when
meat is cooked. Impossible Foods’ scientists genetically
engineer and ferment yeast to produce a heme protein naturally found
in plants, called soy leghemoglobin.
The heme in Impossible Burger is identical
to the essential heme humans have been consuming for hundreds of
thousands of years in meat — and while the Impossible Burger delivers
all the craveable depth of beef, it uses far fewer resources because
it’s made from plants, not animals.
Experts say: Meat from plants is better for the planet
According to a study published in the
Journal Science, eating less animal meat is the single most
effective way one can help reduce his or her impact on earth. Every
person who swaps out one pound of ground beef for one pound of
Impossible’s plant-based meat can personally save seven pounds of
greenhouse gas emissions, 290 square-feet of land and 90 gallons of
Impossible Foods’ life cycle assessment (LCA) considers the respective
impacts of the Impossible Burger versus beef produced in the industrial
livestock system across four major environmental categories: water
consumption; land occupation; global warming caused by animal greenhouse
gas emissions and deforestation; and water pollution from runoff of
nutrients and fertilizer.
the Lausanne, Switzerland-based consulting firm validated the data and
built the LCA model, meeting the requirements for LCA studies set by
International Organization of Standardardization (ISO), a process
considered the gold standard in environmental assessments.
For more information, please read the Executive Summary of Impossible
Foods’ LCA here.
ABOUT IMPOSSIBLE FOODS
Based in California’s Silicon Valley, Impossible Foods makes delicious,
nutritious meat and dairy products directly from plants — with a much
smaller environmental footprint than meat from animals. The privately
held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D.,
Professor Emeritus of Biochemistry at Stanford University and a former
Howard Hughes Medical Institute investigator. Investors include Khosla
Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking
Global Investors, Temasek, Sailing Capital, and Open Philanthropy
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