2019 CAFLP Annual Conference Panel Recap: “The Alternative Proteins Sector: Are Current Regulations Allowing Innovation in Canada?”
"Zebra" by Colin the Scot is licensed under CC BY-NC-SA 2.0
Plant-based meat substitutes are all the rage right now. They are featured at many of the largest fast food chains and are currying favor with vegans, vegetarians and meat-eaters alike. These substitutes are aimed at reducing the negative effects of climate change associated with both the meat and dairy industries, claiming to offer a more sustainable alternative. Gabriel Wildgen of Harvard Law School spoke of the need to promote these products as a way to tackle environmental degradation, improve animal welfare and reduce the excessive consumption of antibiotics and hormones currently found in meat and dairy. The plant-based industry has exploded, and the Canadian government has invested $153 million in plant-based food innovation and production. However, this is not the only solution on the menu.
Patricia Galvao opened my eyes to the burgeoning industry of insects as both food and feed. In response to disbelief at the conference, she produced a name brand bag of snacking crickets from the local grocer. However, despite the prevalence, Canadians are largely unaware of this alternative protein source, a self-proclaimed sustainable alternative. The ecological impact of insects is much lower than that of traditional meat protein sources, as their production requires fewer resources. They also release lower greenhouse gas emissions. However, Patricia was clear in stating that we do not yet know the extent of the carbon footprint that would accompany the consumption of insects on a mass scale. Furthermore, the largest market for insect consumption is in animal feed. Transitioning to insects as an everyday food or protein source will require massive shifts in consumer attitudes. I must say, I do not know many people who are ready to make this particular switch.
The offerings continue, as those who are loath to relinquish their taste for a good steak can make a more conscientious choice by opting for what is known as “clean meat”, or in-vitro meat. Lejjy Gafour is a co-founder of Future Fields, a cellular agriculture and biotechnology company. He states that there are emerging companies for almost every protein type, including exotic species such as turtle and zebra! However, producing lab-grown meat on a large scale has proved to be a great challenge, and the costs are high.
Despite their success, these alternatives may not be hail Mary solutions to the current climate crisis. We heard from Angela Lee, a doctoral candidate at the University of Ottawa’s Faculty of Law, warning of putting too much stock in these new innovations. She claimed that we do not yet have enough data to project the long-term effects of a globalized shift to any of these alternative protein sources. None of these options assures the restoration of our planet. “In relying on new technologies, [her] concern is that we might be prohibiting alternative pathways, leading to potentially systemic impacts, particularly on marginalized groups.” Angela calls for greater reliance on alternative paradigms, such as implementing Indigenous ideas around food sovereignty. She feels we need to take a more relational approach, treating our water, land and earth as kin, rather than a mere supply of resources.
I see the value in a multi-faceted approach to the search for alternative protein sources. However, this leaves much to think about. If you are feeling overwhelmed, may I suggest a simple step you can take today while slowly contemplating your future as a consumer? Cut out meat one day a week. This will have a tremendously positive effect and requires minimal effort.