Developing Low-Cost, Low-GHG New Sources of Protein

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Between 1950 and 2009, global consumption of meat more than doubled. If demand for meat continues to increase at its current rate, by 2050 we’ll be eating two thirds more meat than we do today—which would also mean emitting two thirds more greenhouse gases from meat production. If we find new ways to get the protein we currently get from meat, we can help keep these emissions down. Some alternative sources for protein include insects, microalgae, bacteria, mycoprotein, and synthetic or lab-grown meat. We also need to feed animals differently: much of what we feed farm animals is high-quality protein that humans could eat instead. New sources of animal feed will not only make more protein available for us to eat, but also reduce pressure on land use and the land footprint of agriculture.