Many things have to change in the upcoming future for the earth to reach carbon neutrality by 2050. These changes include how we get our energy, how we transport ourselves, how we produce products, which products we produce, and many more. However, one major aspect of our lifestyle will almost certainly have to change to make a big enough impact on the climate: the food we consume, or how we produce certain types of food.

In my previous reports, I explained how meat production contributes to climate change. Meat production takes a lot of space which leads to having to clear large portions of land. This inevitably destroys not only ecosystems and habitats for wildlife but also destroys trees that consume some of the harmful greenhouse gases fueling climate change. Less trees and less wildlife will therefore propel climate change. Another problem with meat production is how antibiotics are carelessly administered to the livestock to support fast and efficient growth, and are carelessly released into the environment through the livestock’s manure. This antibiotic exposure makes the antibiotic less effective as it promotes antibiotic resistance to develop in bacterial populations. However, antibiotics also interfere with core functions of several organisms. For example, antibiotics are said to have negative impacts on photosynthesis, which is a process plants use to convert sunlight into a usable form of energy while also consuming harmful greenhouse gases, again promoting climate change (1). To top it all off, livestock such as cows release methane as gaseous waste, which is also another type of greenhouse gas that traps heat in our atmosphere.

If we have to stop eating as much meat in the future to make an impact on climate change, how can we make up for such a big chunk of our diets? In a previous report, I introduced the potential of plant-based meat. I explained that through ingredients such as beans, coconut oil, and myoglobin, food engineers were able to mimic the taste, texture, and appearance of real meat without actually using any meat. Although this will mean we may have a way in the future to preserve the feeling of eating meat without actually eating meat and contributing to the harmful production of meat, it may also mean that we will lose an efficient source of protein. Then, without meat, how will we be able to consume enough protein?
A potential method is through the consumption of edible insects. Although edible insects may not have the most appealing look or taste, it is actually an incredible source of protein. In fact, the amount of protein in edible insects is “higher than plant protein sources, including cereal, soybeans, and lentils” (2). Many types of edible insects currently exist. In Korea, there are seven registered edible insects as of 2016 ranging from grasshoppers to mealworms (3), and the edible insect industry is expected to grow exponentially making it likely to be common in an eco-friendly future. Additionally, when grinded to powder, it may be easier to consume edible insects while still enjoying the protein. 

Because the consumption of meat is such a significant cause of climate change, I believe that it must be heavily suppressed or stopped entirely. I presented two food sources we can turn to instead to substitute the feeling and benefits of meat consumption, and I believe these two food sources will be a crucial part of the eco-friendly future we are all aiming for.

Sources:

1)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7418837/

2)https://www.koreascience.or.kr/article/JAKO201925462478145.page#:~:text=On%20average%2C%20the%20protein%20content,lentils%20(Bukkens%2C%201997).

3)https://www.foodnavigator-asia.com/Article/2020/10/29/Insect-industrialisation-South-Korea-looks-to-renew-edible-bug-industry-efforts-with-new-development-projects#:~:text=As%20of%202016%2C%20South%20Korea,grow%20exponentially%20to%20reach%20KRW101.