4 minute read
The Impossible Burger
from Going Green
PHOTO: @runningonrealfood UnSplash
THE IMPOSSIBLE THE IMPOSSIBLE BURGER
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BURGER by Consuelo Le
With the beginning of a new decade, the term “eating green” has taken quite a turn. Sure, people still love Caesar salads and kale, but the younger generation is searching for something beyond leafy greens. With cli- mate change reaching a state of crisis and the rise of green youth movements like Greta Thunberg’s Fridays for Future, our world is emphasizing the green matra more than ever. We seem to constantly ask ourselves: what can we do to reduce our carbon footprint and buy us time to restore our green planet?
Like many others at Cornell, this question frequently crosses my mind. In almost every STEM class I take, the professor mentions the effects of climate change on the subject at hand: the rising temperatures melt perma- frost containing old and dangerous viruses, increasing carbon dioxide levels pose a threat to human health, and climate fluctuation can affect our evolution as Homo sapiens. And as the media tells me to do, I drink from a reusable water bottle, take more public trans- portation, and don’t use plastic silverware. But I was neglecting a crucial factor, a decision I made everyday that I didn’t even realize was harming the environment: my food choice. The meat industry is responsible for 25% of the United States’ methane emissions, which decreases the amount of oxygen in the air for us to breathe. In fact, the effects of cattle farming severely affect our ecosystems, as thousands of acres of land have been deforested to hold the livestock, and arable land, once fertile for growing crops, has been overgrazed to the point of no return. But luckily, scientists have been finding ways for humans to enjoy the ‘taste’ of meat without actually adding to the harmful environmental effects of the meat industry, the epitome of which can be seen with the Impossible Burger.
At Impossible Foods, the company that created the Impossible Burger, one thing is certain: eating green no longer has to look green. In fact, the Impossible Burger looks and tastes exactly like what it says-- a burger. Except that it’s all made of plant-based materials. The Burger uses a soybean-based heme, the iron-containing molecule that gives meat its signature taste.
But meat substitutes haven’t always hit the mark at looking the part. After all, tofu burgers and cauliflower steaks aren’t exactly a perfect imitation. The Impossible Burger uses a plant-based binder to give it a meat-like texture, and it even ‘bleeds’ when cooked.
When compared to the creation of a generic hamburger, the Impossible Burger releases 87% less greenhouse gases, utilizes 75% less water, and uses 95% less land. It is an extremely eco-friendly product that can help lessen the food industry’s impact on climate change while still delivering the taste and flavors that people treasure. Compared to traditional meat substitutes, the Impossible Burger contains more fiber, vitamins, and nutrients, including vitamin B12, folate, and iron.
The Impossible Burger has become somewhat of a phenomenon. What started as a small company with large aspirations in 2011 has now expanded to sell their product into grocery stores like Wegmans and Fairway. Even fast food chains are starting to pick up on the trend, with Burger King launching the Impossible Whopper nationwide and McDonalds preparing to launch a test run of the product in Canada.
All in all, the steps taken by Impossible Foods and similar meat-substitute companies are revolutionary. In their efforts to create an environmentally ethical product, they have inspired the younger generation to take a chance and continue eating what we love - just with a sustainable twist. Nonetheless, I understand if people are skeptical. After all, when I first heard about this sensation, I was too. After all, the only ‘alternatives’ that had existed beforehand were not the most appealing--no matter how much you season cauliflower steak or fry tofu, I was always aware that it was a mere substitute. So when I ordered my first Impossible Burger, my expectations were incredibly low. As I examined it closely, everything looked suspiciously perfect--the color, the texture, even the smell was the same as a Big Mac. Yet that first bite, that moment of truth: the plant-based patty could have come straight from McDonald’s for all I could taste. Eyes wide in disbelief, I ate the entire burger with not one ounce of doubt that Impossible Foods had conquered the impossible: making a meat substitute that was indistinguishable from the real product.
Sure, the burger doesn’t have the signature green color that we generally associate with health and nutrition. But it’s the greenest switch that a traditional omnivore can make in their diets. You’ll be making a huge difference for Mother Earth without even tasting a difference.
