Tastes Like Chicken


How serious are we about curbing water consumption and avoiding the water-quality problems large-scale agricultural operations can bring? Here’s a test.

Fifty years ago, the world’s population consumed only about one-quarter the amount of meat that it does today. Globally, agriculture accounts for about 92% of our water footprint, and meat production in the US takes nearly a third of our water. Feeding livestock takes about a third of the grain harvested in the world, and meat-producing animals produce 15% of the world’s greenhouse gas.

A few more statistics: It takes 518 gallons of water to produce a pound of chicken, and a whopping 1,847 gallons to produce a pound of beef. In contrast, it takes only 302 gallons of water to produce a pound of tofu, and 299 gallons for a pound of rice. Bread made from wheat flour takes about 193 gallons of water per pound, and potatoes are a relative bargain at 34 gallons per pound. But most people—most Americans, especially—are not content with a diet of rice and tofu, or even of bread and potatoes. The number of people in the West who adopt a vegetarian or vegan diet for health or ethical reasons, while they might be a vocal minority, are still very much a minority.

Some enterprising companies are trying to bring alternative meat products to market that are easier on the environment. As this article notes, one way of doing that is to replicate the texture and flavor of hamburger or chicken—as a California company called Impossible Foods is now doing—by recreating those qualities with plant-based substances. You can find some of these products today at Whole Foods Markets. An even more ambitious enterprise is to grow cultured meat—actual animal cells grown in a factory to form strips of muscle—which is then turned into hamburger or meatballs. (Meat with the texture of actual steak is apparently not yet achievable.) Another approach is to use insects as a source of protein; grasshoppers in particular are very promising. As the article notes, about 70% of a grasshopper is protein. “Being coldblooded, they convert more food into body mass than warm-blooded mammals do, and being boneless, more of that body mass is edible. Per edible gram, they need only a twelfth of the food that cattle require—and even only half as much as pigs.” However, the article goes on to note, “Here, the problem is marketing.”

Whether you intend to sample these new products yourself—or perhaps if you’re already committed to a diet that minimizes the use of agricultural resources—how well do you think these new approaches will catch on? We’ve seen a tremendous increase in the sales of fuel-efficient cars, for example, but part of that stems from the cost of fuel and the availability of credits for purchasing, say, hybrid vehicles. Do you think average consumers, made aware of the environmental impacts of the food they eat, will make different choices? Leave a comment below.SW_bug_web

  • Jeff Alderman.

    Ridiculous article. Eat what you want, and shun what you don’t want. Leave the rest of us alone.

  • Barbara Rosensteel.

    I disagree with the statement that this is a ridiculous article. It is not. There have been concerns and discussions for many years about the amount of water needed to produce food, how to reduce that water use, as well as research and discussions on alternate sources of protein to feed a growing global population in a world where there is not enough land and not enough resources to grow cattle to produce beef for everyone. How fortunate we are to live in a country and at a time in history when we can eat what we want and shun what we don’t. But, a large part of the global population does not have that luxury, and in the future we might not either. I live in an area where, if I wanted to, I could go to a local cattle farmer and buy a freezer steer right off of the pasture. Most of them are pasture-raised and get water from a pond or stream so they are not as resource-heavy as those that get hauled to feedlots. (Far too many of them, though, are allowed to damage and pollute streams, but that is a story for another day.) That is nice for us, but only a tiny percentage of the U.S. and global meat supply comes from small, pasture-raised herds.

  • Sam Polly.

    As an environmental consultant, I directly see the impacts our society have on the environment. One of the most influential forces on these impacts is our culture. The average kid in our community plays video games and watches TV to pass the time, and then eats what the culture trains them to eat. Since the TV and their friends tell them to eat Whoppers and Big Macs, that’s what they eat. My kids, on the other hand, spend all their time hunting, fishing, gathering wild nuts and berries, and now teaching community workshops on drought tolerant food forest gardening with a community demonstration garden we created calle the Fieldbrook Eco Garden (follow on facebook to learn about it). One of their favorite activities is catching grasshoppers with their bug nets. The average child loves doing this. My kids, however, take it to another level by taking them home and cooking them. They taste like well-done popcorn. My kids also consume parts of their fish that most people would never eat. Sustainable, low-waste, educated, innovative and in-tune with their environment, these kids are becoming community leaders setting the stage for environmental stewardship through the family culture we’ve created. We’re beginning to see that culture spread out into the community, so I think it’s possible elsewhere.


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