Although meat and dairy production is responsible for 15 percent of all global greenhouse gas emissions, like many people I continue to eat meat, fully aware that my addiction to hamburgers is currently causing the world to burn. The current options for meat-alternatives—whether it be the Beyonds, the Impossibles, or whatever else—can’t quite deliver the same savoriness and mouthfeel as a piece of steak cooked from what was once a living animal. I empathize with those who choose to ditch the pastrami and go cold turkey (pun intended). I wish I had the resolve to take a similar step. But for me, it’s going to take more convincing before I fork over my hard-earned moolah for a slice of partially hydrogenated soy.
I’m not alone—taste continues to be a barrier for many people to pivot to fake meat. And yet, the momentum for it continues to build—in large part