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Author : William Shurtleff
Publisher : Soyinfo Center
Page : 1437 pages
File Size : 49,73 MB
Release : 2014-12-18
Category : Meat substitutes
ISBN : 1928914713
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff
Publisher :
Page : 1437 pages
File Size : 48,38 MB
Release : 2014
Category : Meat substitutes
ISBN :
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1978 pages
File Size : 41,49 MB
Release : 2019-07-01
Category : Reference
ISBN : 1948436094
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1583 pages
File Size : 12,6 MB
Release : 2022-02-06
Category : Reference
ISBN : 1948436701
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : Bogueva, Diana
Publisher : IGI Global
Page : 395 pages
File Size : 17,88 MB
Release : 2018-12-28
Category : Business & Economics
ISBN : 1522573518
There are various innovations and new technologies being produced in the energy, transportation, and building industries to combat climate change and improve environmental performance, but another way to combat this is examining the world’s food resources. Currently, there are global challenges associated with livestock and meat consumption, giving way to resource scarcity and the inability to sustain animal agriculture. Environmental, Health, and Business Opportunities in the New Meat Alternatives Market is a pivotal reference source that provides vital research on the development of plant-based foods and nutritional outcomes. Through analyzing innovative and disruptive trends in the food industry, it presents opportunities utilizing meat alternatives to create a more engaged consumer, a stronger economy, and a better environment. Highlighting topics such as meat consumption, nutrition, health, and gender perspectives, this book is ideally designed for policymakers, economists, health professionals, nutritionists, technology developers, academicians, and graduate-level students.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1669 pages
File Size : 10,7 MB
Release : 2016-01-17
Category : Soy proteins
ISBN : 1928914837
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : Bogueva, Diana
Publisher : IGI Global
Page : 482 pages
File Size : 38,83 MB
Release : 2018-03-02
Category : Business & Economics
ISBN : 1522547584
As marketing professionals look for more effective ways to promote their goods and services to customers, a thorough understanding of customer needs and the ability to predict a target audience’s reaction to advertising campaigns is essential. The Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption is a critical scholarly resource that examines the role of social marketing in understanding and changing behavior regarding the negative impacts of consuming animal-based foods. Featuring coverage on a broad range of topics, such as the psychology of meat consumption, food waste, and meat substitutes, this publication is geared towards academicians, students, and professionals seeking current research on social marketing interventions and the demarketing of meat.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 302 pages
File Size : 30,3 MB
Release : 2022-02-02
Category : Reference
ISBN : 1948436698
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 73 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1189 pages
File Size : 46,81 MB
Release : 2017-09-30
Category : Macrobiotic diet
ISBN : 1928914969
The world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author : David Julian McClements
Publisher : Springer Nature
Page : 258 pages
File Size : 47,95 MB
Release : 2023-03-14
Category : Science
ISBN : 303123961X
Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.