named alternative proteins as the transformative solution. Meanwhile, consumers are increasingly demanding sustainable, health-conscious menu options. In fact, 72% of Americans feel eating more sustainably is urgent, said Hughes. "[Focusing on mindful eating and whole ingredients] led me to explore alternative proteins as a way to create delicious, satisfying meals while aligning with my values of sustainability and health,” says Chef Jeffrey Schlissel (The Bacon Cartel). “It then became a passion for pushing the bounds of what alternative protein foods are because I wanted to provide options for diverse dietary needs and demonstrate that plant- based and alternative proteins can be as craveable and satisfying as traditional proteins.” The power of plants We can’t dive into the world of alternative proteins without first looking at plant-based proteins, since they have quickly become the darlings of the culinary world. “They’re healthier, more inclusive, more sustainable, and—most importantly—delicious,” says Katie Cantrell (Greener by Default). “When plant-based dishes feature exciting flavors and are prepared well, they can be a delightful departure from the standard options that everyone expects, and even stand out as the star of the show.” Some examples of plant-based proteins that are finding star- making roles on menus include such options as jackfruit, lentils, tempeh, soy, chickpeas, and of course mushrooms. “So often plant-based options are an afterthought, a box to be checked off so that there’s something for vegetarians to eat while all of the
Health check As global concerns about
for example, require a fraction of the water and land needed to raise livestock, while algae are one of the most sustainable food sources on Earth, thriving in conditions that require minimal resources. “Food is one of those really significant climate issues,” said Edwina Hughes (CoolFood, World Resources Institute) in a session during the Culinary Institute of America’s Menus of Change conference “and it’s a naughty issue.” In 2019, the Intergovernmental Panel on Climate Change (IPCC), featuring food scientists and policy makers, released a global assessment that
environmental sustainability, health, and ethical food production grow, alternative proteins present a viable solution. The United Nations projects that by 2050, feeding the global population (which is expected to rise to 9.5 billion people) will require a 70% increase in food production. Traditional protein sources, particularly red meat, come with hefty environmental costs, including high water usage and carbon emissions. By contrast, crickets,
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