Food trends focused on sustainability, avoiding meat consumption, and the mistreatment of animals grow exponentially. Vegans, vegetarians, raw vegans, flexitarians, pescetarians, or ovo-lacto-vegetarians. But is there a perfect balance between protein and eco-conscious diets? Read on to find the answer!
Natural, organic, and vegan lifestyles are gaining momentum in our societies today, mainly due to the need for more sustainable development. Health, ecological awareness, and animal protection are the values that drive people who chose one of these diets, which exclude all foods that do not pass their ethical test.
The importance of a balanced diet is deeply rooted in our culture. Mediterranean diet is UNESCO Intangible Cultural Heritage of Humanity since 2010. It’s the result of the joint candidacy of Spain, Greece, Italy, and Morocco. However, ‘eco’ diets go beyond the strict health benefits of the Mediterranean diet, as they seek to encompass and even prioritize the planet’s benefits. One of their main goals is raising awareness that through our food choices we can reduce our environmental impact and combat climate change.
The veggie movement, a trend in which vegetables are at the forefront, has increasingly specific diets. The range of options goes from those limited to raw foods, such as raw veganism, to others that are more flexible and allow the occasional consumption of meat, fish, or poultry. Some of the most popular are as follows:
Vegan: no animal products.
Vegetarian: mostly vegetable products and occasionally some animal products such as eggs, milk, or honey.
Flexitarian: preference for plant-based products and occasionally meat, seafood, or fish.
Raw vegan: raw foods of plant origin, excluding any products from animals or cooked at more than 46 degrees Celsius.
Pescetarian: vegetables, fruits and legumes, and occasionally fish and seafood.
Ovo-lacto-vegetarian: vegetables, fruit, and pulses, but also some animal products such as dairy products and eggs.
Behind these diets are strong convictions to preserve animal welfare and reduce the impact of our diets on the environment. And although the general opinion of experts is that we should move towards a model where plant-based proteins predominate, nutritionists themselves warn us that following one of these diets, without some control by a specialist, can lead to a deficit of vitamins and other compounds essential for the proper functioning of our body.
Proteins in cultured meat
Precisely to alleviate this protein deficit, the main handicap of these dietary trends that in some cases can lead to anemia or other similar pathologies depending on the metabolism of each person, Ethicameat has been working on cultured meat since 2017. A disruptive and innovative project that, on the one hand, aims to cover the demand for proteins of high biological value and amino acids that we have and, on the other, to do so without the need to slaughter animals and reducing pollution and the waste of natural resources (soil and water) associated with industrial livestock farming.
Sustainable cultured meat, without animal slaughter, with high protein content and without antibiotics, that not only meets our nutritional needs but also fits in with diets that respect our ethical and ecological preferences. It is a unique food product that will undoubtedly revolutionize the way we eat meat and the traditional nutritional pyramid. The perfect balance between protein and eco-conscious diets is possible, and cellular agriculture, supported by biotechnology, has a lot to say about the future of food.