The Challenges and Potential Benefits of Animal-Free Meats
Lichun Huang, Hal Giuliani Gordon, and David Zilberman
Innovations in food science have led to the emergence of plant-based substitutes for animal meat products. This article provides an overview of some of the emergent products and argues that their diffusion may be gradual and dependent upon technological improvements and consumer preferences. These products have the potential to reduce greenhouse gases and the environmental side effects of agriculture, but further research is required to quantify their impacts.
Meat, vegetarian, adoption, reduced greenhouse gas emissions, acceptance, health
Lichun Huang, Hal Giuliani Gordon, and David Zilberman. "The Challenges and Potential Benefits of Animal-Free Meats."
ARE Update 23(4)(2020):5-8. University of California Giannini Foundation of Agricultural Economics.