A new omnivore is someone who wants to eat meat, dairy, eggs and other animal products in a better way, so that it causes less harm to the environment and much less harm to animals.
Instead of conventional animal farming, which is responsible for intense greenhouse gas pollution, overuse of natural resources, and routine abuse of farm animals, new omnivorism advocates consuming meat, dairy and egg products made from plants and biotechnology innovations.
This is partly because animal-free food has made huge advances in the last ten years. High-quality meats made with various proteins of soy, wheat, peas and other plants can now be found in most major supermarkets, and plant-only “butcher shops” and deli’s that specialize in handcrafted, artisan plant meats are a fast-emerging food trend.
On the technology front, cultured meat using cells replicated in special cultures to produce animal flesh promises to change the global food landscape. Cultured meat can provide us with the most popular meats we love, without the innumerable environmental and ethical problems found in conventional meat production. This technology is rapidly advancing, and as its costs and production become more scalable, we could see cultured meat available for retail purchase within the next decade.
Using plants and biotechnology to create the animal products we love has untold positive impacts for the planet, food safety, and animal welfare. Considering the grave problems posed by the modern animal agribusiness model, we must turn to new ways to make meat and animal products if we want to continue to enjoy them as we currently do.
Fortunately, we now reside in a place and time in history when it is finally possible to make animal-derived foods ourselves, and we are discovering that by making these things on our own, we can make them even better.
This is what The New Omnivore is all about – eating meat and other animal foods in a new and better way. So join us as we follow all the exciting news of the fast-emerging field dedicated to animal-free food innovation. We’re just getting started.