plant based

A Miracle Tree | Earth Wise

September 27, 2022 By EarthWise Leave a Comment

The world needs to be fed without destroying the environment. We need to grow more trees to store more carbon on earth and reduce the amount in the atmosphere. But meanwhile, we decimate rainforests to produce palm oil and grow soybeans.

A startup company in California called Terviva thinks they have a solution. It’s called pongamia, which is an ordinary looking tropical tree. It produces beans packed with protein and oil, much like soybeans. However, it has the potential to produce much more nutrition per acre than soybeans and it is hardy enough to grow on pretty much any kind of land without the use of pesticides, fertilizers, or irrigation. In short, it is a miracle crop for a hot and hungry planet that is running out of fertile farmland and fresh water.

Pongamia is not a new or rare tree. It is common in India but grows all over the world. It is often planted as an ornamental here in the U.S.

The initial idea for making use of the hardy tree was to use its oil as a biofuel. The seeds of pongamia are known to have a bitter taste and disagreeable odor, which is why the seeds or oil were never used for human or animal feed. However, Terviva has developed a way to de-bitter pongamia oil. Once this is done, it becomes a golden-colored substitute for olive oil. It also has enormous potential as a protein for plant-based milks and meats, since it contains all nine essential amino acids.

Terviva has raised more than $100 million to further develop pongamia and is now partnering with Danone, a $25 billion multinational food company, to develop pongamia as a climate-friendly, climate-resilient, non-GMO alternative to soy and palm oil.

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This super-tree could help feed the world and fight climate change

Photo, posted December 15, 2015, courtesy of Lauren Gutierrez via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Food And Greenhouse Gas Emissions | Earth Wise

December 29, 2021 By EarthWise Leave a Comment

**According to a study published in the journal Nature Food, the world’s food systems are responsible for more than one third of global greenhouse gas emissions caused by human activities.**

‘Eat Local’ is often recommended as a way to minimize the carbon footprint of our diet. But from a climate impact perspective, eating local only has a significant impact if transportation is responsible for a large portion of a food’s final carbon footprint. And in many cases, greenhouse gas emissions related to transportation make up only a small portion of the emissions from food and what we eat is far more important.

There are massive differences in the greenhouse gas emissions of various foods.

For example, producing one pound of beef generates 60 pounds of greenhouse gas emissions. This is more than double the next closest food (lamb), and more than 60 times greater than some plant crops like corn and cassava.

For most foods – especially the largest emitters – greenhouse gas emissions from land use change combined with the emissions from processes at the farm stage account for more than 80% of the environmental footprint. Meanwhile, transportation accounts for less than 10%, and its contribution for the largest emitters is even smaller. For example, transportation accounts for 0.5% of emissions from beef production.

Eating beef or lamb has many times the carbon footprint of most other foods. It matters very little in terms of emissions whether it was grown locally or shipped from another part of the world. It’s not the location that makes the carbon footprint of our dinner large. It’s what is on our plate that matters.

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Food systems account for over one-third of global greenhouse gas emissions

You want to reduce the carbon footprint of your food?

Photo, posted November 7, 2018, courtesy of Preston Keres / USDA via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Preserving Produce With Eggs | Earth Wise

July 17, 2020 By EarthWise Leave a Comment

Researchers at Brown University have developed an inexpensive coating to protect fruits and vegetables that is made from eggs that would otherwise be wasted. The micron-thick coating solves problems for the produce and its consumers as well as for the environment.

The coating relies on eggs that never reach the market. The U.S. produces more than 7 billion eggs a year. The supply chain rejects about 3% of them, typically because of shell damage, which means that more than 200 million eggs end up in landfills.

The coating is mostly made from egg, the rest consisting of nanoscale cellulose extracted from wood, a tiny amount of curcumin (the main active ingredient in turmeric that has antimicrobial properties), and a bit of glycerol for added elasticity. The coating is applied to produce by spraying or dipping. It shows a remarkable ability to resist rotting for an extended period comparable to standard coatings like wax, but without their shortcomings.

Along with being edible, the coating retards dehydration, provides antimicrobial protection, and is largely impermeable to both water vapor to prevent dehydration and to gas to prevent premature ripening. The coating is entirely natural, and it washes off with water. So, anyone sensitive to the coating, such as someone with an egg allergy, can easily eliminate it.

Lab tests of the coating studied its effects on strawberries, avocados, bananas and other fruits. All were seen to maintain their freshness far longer than uncoated produce.

The researchers are continuing to refine the coating. They are also considering other source materials. They chose egg proteins because there are so many wasted eggs, but it may be possible to make use of plant proteins instead to address the needs of vegan consumers.

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Egg-based coating preserves fresh produce

Photo, posted July 13, 2012, courtesy of Liz West via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Plant-Based Bottles | Earth Wise

June 30, 2020 By EarthWise Leave a Comment

Single-use plastic soda and water bottles are a real problem. Every year, billions of them are produced – comprising nearly 300 million tons of plastic that mostly ends up in landfills or in the ocean. This discarded plastic ends up on remote islands, in the snow atop mountains, and in trenches in the deepest parts of ocean.

There has been increasing pressure on beverage companies to put an end to this environmental disaster, but the convenience and economy of disposable bottles is just too attractive.

These bottles are made of plastic derived from oil and once they are produced, they take decades or even centuries to decompose. Recycling them is a not-starter because it is cheaper to just make new ones.

A possible solution has emerged. A Dutch company called Avantium has found a way to take plant sugars and transform them into a plastic capable of standing up to carbonated beverages like soda and beer but that will also break down in as little as a year in a composter or 3 years if left exposed to the elements.

Coca Cola and Carlsberg are working with Avantium to develop new drink packaging based on their material that could be in stores as soon as 2023. The new packaging would be quite different from what we use today. Instead of a clear or tinted bottle, beverages would come inside a cardboard container with a liner made of plant-based plastic.

It may take a while for people to get used to the change, but we have already managed to get used to milk, juice and other liquids coming in cardboard containers instead of glass or plastic bottles. The benefits to the planet would make the effort well worthwhile.

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Plant-Based Bottles Could Degrade In One Year

Photo courtesy of Avantium.

Earth Wise is a production of WAMC Northeast Public Radio.

Livestock And Sustainable Food Systems | Earth Wise

February 10, 2020 By EarthWise Leave a Comment

Animal-based agriculture has endured a great deal of criticism with regard to its contributions to climate change and its other environmental impacts. But its contributions to a sustainable food system are by no means all bad. In fact, livestock play important roles in sustainable, regenerative agro-food systems.

Animals’ natural biological processes enable them to consume plant and food residues that are either indigestible by humans, unpalatable to people, or are no longer sellable for various reasons, all referred to as IUUB biomass. There are many examples.

One dairy farm receives daily deliveries of apple waste from a processing facility that supplies apple slices for school lunches. Another local dairy gets three truckloads of vegetable and fruit discards, along with expired bread products, each week. No longer useful for consumers, these foodstuffs become feed for cattle rather than going to a landfill. Even the booming market for plant-based foods like artificial meat for consumers has generated a surge of processing byproducts that can be consumed by livestock.

On a national scale, livestock are consuming millions of pounds of otherwise unusable IUUB created in the production of products like soybean and canola oils, orange juice, ethanol, and more.

While the livestock industry needs to keep working to minimize its environmental impact and there are many reasons to eat less meat, livestock farming is an integral part of our agro-food systems. Farmers are embracing techniques to produce meat, milk and eggs as efficiently and sustainably as possible, minimizing agriculture’s climate-contributing footprint in the process.

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Amazing Cows Hold Promise in Pioneering Sustainable Food Systems

Photo, posted May 11, 2019, courtesy of Theo Stikkelman via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Why Choose Chicken Over Beef?

July 22, 2019 By EarthWise Leave a Comment

Food production is a major driver of climate change. It’s responsible for more than a quarter of all greenhouse gas emissions. But the environmental impact of different foods varies greatly, and making seemingly insignificant changes can actually have significant impacts.

According to a first-ever national study of U.S. eating habits and their carbon footprints, choosing chicken over beef will cut your dietary carbon footprint in half.

The National Health and Nutrition Examination Survey asked more than 16,000 participating Americans to name all the foods they consumed in the past 24 hours. The research team then calculated the carbon footprint of what people said they ate. If a respondent consumed broiled beef steak, for example, researchers calculated what the carbon footprint would have been had broiled chicken been consumed instead.

The study’s findings illustrate how making one simple substitution can significantly reduce a person’s dietary carbon footprint. A diet’s carbon footprint is the amount of greenhouse gas emissions that result from the energy, fertilizer, land use, and other inputs necessary to produce food.

In general, animal-based foods have a bigger carbon footprint than plant-based foods. For example, producing beef uses 20 times the land and emits 20 times the emissions as growing beans (per gram of protein), and requires 10 times more resources than producing chicken.

According to the World Resources Institute, keeping the increase in global warming below 2°C will be impossible without limiting the global rise in meat consumption.

Last year, the EAT-Lancet Commission report found that a radical transformation of the global food system was needed because it’s threatening the stability of the climate.

Make a change – big or small – today.

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Choosing chicken over beef cuts our carbon footprints a surprising amount

Photo, posted August 30, 2011, courtesy of Ken Hawkins via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Plant-Based Jet Fuels

May 9, 2019 By EarthWise Leave a Comment

The global aviation industry uses a whole lot of fuel: more than 5 million barrels a day. It is an incredibly energy-intensive industry and almost all of its energy comes from petroleum-based fuels.

While other large energy sectors such as electric power, ground transportation and commercial buildings have well-defined pathways to adopting renewable energy sources, the aviation industry does not have such a straightforward way to make a transition to sustainability. Electrifying planes using batteries or fuel cells is very challenging for a number of reasons, notably the weight restrictions on aircraft. So liquid biofuels as replacements for petroleum-based fuels remain the most promising approach.

A new study at the Lawrence Berkeley National Laboratory concludes that sustainable plant-based biofuels could provide a competitive alternative to conventional petroleum fuels if current development and scale-up initiatives are successful.

Multidisciplinary teams based at the Department of Energy’s Joint BioEnergy Institute are focused on optimizing each stage of the bio-jet fuel production process. This includes bioengineering ideal source plants and developing methods for efficiently isolating the carbohydrates in non-food biomass that bacteria can digest and bioconvert into fuel molecules.

The critical issue is cost. The theoretical cost of bio-jet fuel has come down dramatically in recent years but is still around $16 a gallon. The cost of standard jet fuel is about $2.50 a gallon. So, the real challenge is bridging that gap.

Reducing the cost of the fuel could come both from the material and process improvements that are underway as well as by finding ways to turn the leftover lignin residuals from the bioconversion process into valuable chemicals.

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Bright Skies for Plant-Based Jet Fuels

Photo, posted March 28, 2009, courtesy of Yasuhiro Chatani via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Whopping Change

April 10, 2019 By EarthWise Leave a Comment

Burger King, the global hamburger fast food giant, recently made a huge announcement: Customers will soon have the option to select either a beef patty or a plant-based patty when ordering the iconic Whopper sandwich.

Burger King’s plant-based patty will be made by Impossible Foods, a California startup founded in 2011 with the explicit goal of decreasing the world’s reliance on animal agriculture. Impossible Foods signature product, the Impossible burger, has already debuted as a slider in White Castle’s 380 or so stores. It’s also being added to the menu at all 570 Red Robin locations. Other plant-based innovators, such as Beyond Meat, have also found some mainstream success. But the Impossible Whopper and the planned national roll-out at Burger King’s 7,200 locations is the biggest deal to date.

Impossible Foods’ major innovation comes from its use of heme, which is an iron-rich protein that in essence is what makes meat taste like meat. Impossible Foods cultivates heme directly from plants – soybean plant roots to be exact – and then mass produces it using yeast. This is then mixed with other plant-based ingredients to achieve the nutty texture of ground beef.

Meat production is one of the biggest single contributors to climate change. The Impossible burger represents a better choice for the environment. It requires 87% less water, 96% less land, and produces 89% fewer greenhouse gas emissions when compared with beef burgers. At Burger King, the Impossible Whopper will have the same amount of protein as the regular Whopper, but 15% less fat and 90% less cholesterol.

Meatless continues to push into the mainstream.

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