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Impossible Burger has 89% smaller carbon footprint than beef

Posted by on Friday, March 29, 2019 in Dining, GHG, Land Use, News, Water.

Vanderbilt Campus Dining added the Impossible Burger to its menu fall of 2018. Doing so provided a vegetarian alternative to the hamburger and reduced the overall carbon foot print of the school, which is in alignment with our commitment to the Menus of Change University Resource Collaborative Initiative.

A new study has found that the Impossible Burger has a carbon footprint 89% smaller than a traditional beef burger. As stated in Adele Peters’ Fast Company Article, “the burger also uses 87% less water than beef, uses 96% less land, and cuts water contamination by 92%. Those numbers are improvements on the last iteration of the burger, in part because the company has become more efficient as it grows and because it switched from wheat to soy as a key ingredient, because soy also yields more acres on a farm. But the majority of the impact simply comes from the fact that the product isn’t made from an animal.”

You can read more here.

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