大家点评下时代周刊这篇文章:中国少吃肉可以改变全世界

m
mt.everest
楼主 (北美华人网)
https://time.com/5930095/china-plant-based-meat/
个人感觉有点双标。中国本来吃肉就吃的比欧美国家少,但是还叫中国人少吃肉。 我觉得中国应该多吃点肉,中国人历来的食谱上面蛋奶肉就不够,现在吃蛋白质多了,下一代的身高,身材都有了显著进步。
节能减排是全世界的事情,为啥一定要中国少吃肉。而且中国为了少吃肉,已经做了很多素斋了。可是不好吃啊!!!那些假肉,又贵又难吃,为啥要去吃。。。



How China Could Change the World By Taking Meat Off the Menu I
t’s lunchtime in Shanghai’s leafy former French Concession, and every table is crammed at David Yeung’s new café and grocery, Green Common. Office workers and shoppers huddled against the January chill are wolfing down plates of katsu curry, noodles and  spicy dumplings. For Yeung, the popularity of his first outlet on the Chinese mainland is a source of considerable pride, given that its doors opened barely two weeks earlier. But he’s more pleased by its other distinction: no animal products grace the menu at all. Instead, plant-based alternative proteins, sourced from China, Korea and the U.S., are used in these traditionally meat-based dishes. “The idea is to showcase some of the best products from around the world so that people can enjoy a mind-blowing vegan meal,” says Yeung, who is also the founder of the Hong Kong plant-based protein firm OmniFoods. The buzz around Green Common is another sign that China is on the cusp of a plant-based-protein revolution that has investors as well as diners licking their lips. China came by its love of meat only recently; in the 1960s, the average Chinese person consumed less than 5 kg of meat annually. But as in comes soared following Deng Xiaoping’s market-driven “reform and opening” of the late 1970s, consumption rose to 20 kg per capita by the late 1980s and has now reached 63 kg. Today, China consumes 28% of the world’s meat, including half of all pork. But as in rapidly modernizing societies everywhere, today’s Chinese are embracing healthier lifestyles, not least following health crises like the coronavirus pandemic and African swine fever (ASF), which wiped out half of China’s hog herd between 2018 and 2019. China’s market for plant-based meat substitutes was estimated at $910 million in 2018—compared with $684 million in the U.S.—and is projected to grow 20% to 25% annually. KFC has begun selling plant-based chicken nuggets. Yeung’s pork substitute OmniPork is now on the menu across China at thousands of Taco Bell and Starbucks branches, where it is used to make everything from tacos to salads. Competitor Z-Rou—rou is Mandarin for meat—is offered by supermarkets, restaurants and two dozen school canteens. The implications could be transformative not just for China but also for the world. More than any other nation, China has the ability to leverage economies of scale. It has done so many times before: some of China’s richest entrepreneurs positioned themselves at the vanguard of breakthrough technology slated to receive huge state backing, such as solar panels, mobile payments and electric vehicles. Li Hejun, dubbed the nation’s solar-panel king, rose to become China’s richest man in 2015 with a fortune worth $30 billion by riding a wave of renewable-energy subsidies that also caused prices to plummet and spurred widespread their adoption. State backing for AI unveiled in 2016 helped spawn top tech firms including TikTok parent ByteDance, the world’s most valuable unicorn, worth some $100 billion. Staff at the BrewDog pub in Shanghai flip meat-free burgers Xiaopeng Yuan for TIME A server at Green Common Xiaopeng Yuan for TIME Could the state do the same for meatless meat? Just as international food conglomerates like Nestlé, Unilever and Cargill are plowing millions into  plant-based protein, Chinese competitors are jostling for market share in anticipation of huge state contracts and government perks like tax breaks and free factory space. David Ettinger, a partner at Keller and Heckman LLP’s Shanghai office, says now is “the most exciting time” of his two decades specializing in food law: “Rather than managing things, I think China will let the industry lead.” The largest impact may be not on the economy but on the environment. China has already pledged to see carbon emissions peak by 2030 and make the world’s worst polluter carbon-neutral by 2060. As livestock farming produces 20% to 50% of all man-made greenhouse gases, finding alternative protein sources is crucial to meeting these targets. Halving China’s animal-agriculture sector could result in a 1 billion metric-ton reduction of CO2 emissions. Crucially, state action could have real consequences—China’s authoritarian system enables it to dictate commercial priorities and consumer behavior across its 1.4 billion population. While Donald Trump disparaged global warming as “an expensive hoax,” Joe Biden has called it “an existential threat.” Whether the superpowers can work together on this issue may ultimately define whether the world can meet its emissions targets over the next decade. “You can’t do anything on climate change unless you bring China with you,” says professor Nick Bisley, dean of humanities and social sciences at Australia’s La Trobe University. PAID PARTNER CONTENT Mach-E BY FORD The ripple effects would be felt globally. Apart from reducing carbon emissions, water consumption and the risk of zoonotic pathogens entering the human population, switching to plant-based protein can help safeguard rain forests cleared for the cultivation of animal feed and protect people against the heart disease, cancer and diabetes associated with heavy meat consumption. There’s still some way to go before China eagerly embraces novel proteins. The higher cost and un-familiar taste of meat substitutes may prove to be obstacles to turning plant-based protein into an everyday staple across the world’s largest population. Regulators also need to give the industry sufficient room to flourish. But entrepreneurs like Yeung say it’s getting easier to make a case to bureaucrats and consumers alike. “After the last few years, it’s no secret that meat production is infinitely risky,” he says. “Disease and extreme climate issues are sadly not going to change unless we make a change first.” Until recently, the primary motivation for people to shun meat was concern for animal welfare. Not anymore. Today, broader concerns about the environment and health are energizing millennials and Gen Z globally to embrace flexitarian lifestyles, where animal products are purged from diets at least some of the time. As in the U.S., China’s cosmopolitan cities are leading the way. In 2008, just 5% of Hong Kongers classified themselves as vegan or flexitarian, according to a Hong Kong Vegetarian Society survey. Today, it’s 40%. Following the coronavirus outbreak, which was first detected in China, governments and consumers around the world are more cognizant of the swelling risks posed by industrial farming and reliance on imported food. But COVID-19 wasn’t the only, or even the first, alarm bell. The ASF outbreak that decimated China’s pig population in 2019 resulted in national pork output hitting a 16-year low. In December, Japan suffered its worst avian flu outbreak on record, which led to the culling of 5 million chickens. Vince Lu, the founder of Beijing-based alternative-protein firm Zhenmeat, says the pandemic, the trade war and environmental degradation are galvanizing interest in plant-based proteins. “China urgently needs an alternative meat supply,” he says. “It’s about national security.” Chinese consumers have turned plant-based meat alternatives into a $910 million industry and growingXiaopeng Yuan for TIME Signs are building that the state will put its weight behind plant-based meat. China’s government has published guidelines to cut meat consumption in half by 2030 to reduce pollution and combat obesity. In August, President Xi Jinping launched a “clean plate campaign,” calling food waste “shocking and distressing” and highlighting the need to “maintain a sense of crisis about food security” in China. For David Laris, an Australian celebrity chef and environmentalist who has had restaurants in New York, Hong Kong, Shanghai and London, “It’s just a matter of time before Xi says we’ve all got to eat less meat in a big way.” Culturally, the Chinese are perhaps better placed to embrace plant-based protein than Americans indoctrinated by a powerful meat lobby and a founding myth built around cowboys and beef ranches. (Even so, many Americans are fast changing their eating habits; alternative milks like soy, oat and almond accounted for less than 1% of the overall U.S. market a decade ago. Now it’s 12% and growing.) In China, by contrast, “mock meat” has been popular with Buddhists, who often do not eat meat, since the Tang dynasty, with tofu a substitute for fish and taro for shrimp. Fried dough sticks dunked in soy milk—records of which date back 1,000 years—remain a popular breakfast across the Middle Kingdom. Vegetarian restaurants are commonplace near Buddhist temples and shrines. Every Chinese supermarket stocks a dazzling array of bean curd and substitute meat products made with gluten. This kind of familiarity is helping plant-based protein go beyond the purview of “tree huggers,” as Yeung puts it. In January, Chinese fried-chicken franchise Dicos—a KFC rival and one of China’s top three fast-food chains—swapped the real egg in all its breakfast sandwiches with an alternative derived from mung beans made by California-based Eat Just. At the BrewDog pub in Shanghai, customers quaff craft porters and pilsners over games of shuffleboard while ordering nachos and burgers from a menu that proudly offers both meat- and plant-based options. “Around 30% of sales today are plant-based,” says general manager Gabriel Wang. Eat Just CEO Josh Tetrick, who recently opened his first foreign office in Shanghai, predicts that by 2030 the majority of eggs, chicken, pork and beef consumed by urban Chinese won’t require animal ingredients. “It’s going to happen a lot faster than people realize, and Asia will lead the way,” he says. But popularizing plant-based meat beyond China’s cities might be a greater challenge. Government guidelines promoting plant-based proteins for factory canteens and school cafeterias would play an enormous part in reducing costs and raising public awareness. Some private schools are already electing to feed students with meat alternatives; for example, Dulwich College high school in Shanghai serves weekly meals prepared with Z-Rou. But as budgets for lunches in government-run schools stand around 7 rmb ($1.08) per student, state intervention in the form of subsidies and mandatory quotas may be necessary to make plant-based options feasible across the board. Given the potential size of school contracts, this could be transformative—and also familiarize the next generation with meat alternatives. “If we want to win a customer for life, students are a great place to start,” says Z-Rou founder Frank Yao. The fact that plant-based proteins are currently priced considerably higher than their animal equivalents is an undeniable hurdle for notoriously thrifty Chinese consumers. Yet this is expected to change as competition and scale drive down costs. Moreover, snowballing agricultural crises like avian flu and ASF can make meat prices extremely erratic. Pork prices more than doubled in China in 2019 following an ASF outbreak, making it extremely difficult for restaurateurs to both keep customers smiling and turn a profit. That plant-based proteins are largely immune to such fluctuations—and help mitigate disease outbreaks that cause spikes in meat prices—is a huge boon across the industry. The biggest barrier to plant-based meats might be its most elemental: taste. While the industry has come on by leaps and bounds over recent years, elderly Chinese so obsessed with freshness that they trawl wet markets that sell meat and fish could prove a stumbling block to widespread adoption of processed, packaged alternatives. David Yeung, founder of plant-based protein firm OmniFoods Xiaopeng Yuan for TIME A vegan ground meat burger at Green Common Xiaopeng Yuan for TIME That will change over generations, for sure, although now the race is on to engineer plant-based meat products specifically to Chinese tastes. Whereas the popularity of ground beef in the West makes it the obvious starting point, Chinese diners typically have far wider tastes, including meatballs for hot pot, filling for dumplings or strips of meat for stir-fries. Zhenmeat is even working on a plant-based shrimp substitute. “Right now, the technology’s not ready for plant protein to make the texture of a chunk or slice of meat,” says Zhenmeat’s Lu. “It will require investment and patience.” Still, the technology is so undeveloped that there is endless potential to improve taste and cut costs. There are existing protein-synthesis techniques—incorporating fermentation, micro-algae and insects—used in cosmetics, biomedicine or industry processes that could potentially be repurposed for food. “We’re starting from scratch here,” says Yao of Z-Rou. “So why can’t China create brands and have a seat on the table for what the future of food is going to be?” Albert Tseng, co-founder of impact investment firm Dao Foods, is backing 30 startups that focus on the Chinese plant-based-protein market, including established player Starfield. One venture is utilizing cell-based meat, or animal protein grown in a laboratory. Although more controversial than synthesizing meat from everyday plant materials like soy or wheat, the technology is growing fast. In 2017, China signed a $300 million deal to import cultured-meat technology from Israel. At last year’s Two Sessions annual parliament, Sun Baoguo, president of the Beijing Technology and Business University, argued cell-based meat alternatives were a matter of “strategic importance” to “guarantee China’s future meat supply.” For Tseng, “there are the talent, resources and capital in China to really build this industry.” It’s already happening elsewhere. In November, Eat Just, the maker of Just Egg, became the first firm anywhere to receive regulatory approval for selling cultivated meat, after being given the green light in Singapore for its lab-grown chicken. With the coronavirus galvanizing anxiety over the fragility of food supply chains, the tiny city-state has set ambitious new targets to produce 30% of its food domestically by 2030. But given that less than 1% of Singapore’s 270-sq.-mi. area is agricultural land, innovations like vertical farming and cellular meat will be key. Many other governments are becoming more accepting of alternatives. “In places like China and Singapore, there’s less of a fixation about what happened yesterday and more on what makes sense for today and tomorrow,” says Tetrick. There would be losers in a major shift toward meat alternatives. Beyond the disruption to China’s $82 billion meat market, there’s also the fact that 60% of soy grown across the world is currently shipped to China, mainly for animal feed. The success of plant-based protein may decimate crop demand and prices worldwide, upending markets and roiling politics. The question for all, says Yeung, “is do the collective wins outweigh the losses?” Given the weight of scientific evidence, it’s growing ever harder to justify eating meat as simply a personal choice. Much like smoking in public, Yeung says, eating steak and bacon every day has collateral environmental impact that jeopardizes the future of everyone. China, like the world, is waking up to the risks of asking our planet to support 7.7 billion people as well as 677 million pigs, 1.5 billion cattle, 1 billion sheep and 23 billion chickens. “The reality is that industrial livestock farming isn’t sustainable,” says Yeung. “We don’t have a choice. We have to change.” With reporting by Madeline Roache/London This appears in the February 1, 2021 issue of TIME.
m
mt.everest
贴张照片直观感受下:
https://www.bbc.com/news/health-47057341
m
majiaamajia
中国人吃的多的是碳水,不是肉吧。西方人需要少吃肉
erieri
该不会是给Beyond Meat写的软文
m
mt.everest
中国人吃的多的是碳水,不是肉吧。西方人需要少吃肉
majiaamajia 发表于 2021-01-25 08:31

对啊。我觉得中国搞这个beyond meat的时髦没意义。
我们的祖先开发过多少种素斋了。做的肯定比假肉好吃。
但是还是没有真肉好吃啊!!!
中国至少吃肉的时候把下水也全吃掉。其实已经比较高效了。
nycsunshine
中国人均吃肉比韩国和越南还少,但是主要是中国的人口基数太大了。
badgerbadger
美国人少开车可以拯救世界 澳大利亚奶牛少放屁可以拯救世界
啥玩意儿,甚至换句话说, 欧洲人不出门可以改变世界 蝴蝶扇一扇翅膀可以改变世界
啥事不能改变世界啊
对欧美人来说,中国人人多是原罪啊
张国荣
真无语,哪个脑残写的。
m
mt.everest
是啊!人多连吃肉都不可以啊!!! 真是太惨了。 中国人吃肉吃的算少的了,但是还是不可以。还是没有责任心的表现。。。
robertshen8
白人骨子里的自私自大表现无疑
在未来等你
what the f*
bye2020
就是这个蓝胖子在做广告,准备吹起电车之后的另一个泡沫。
lavyrle
他们巴不得中国人全消失才好
Ruth
我跑个题,我非常讨厌素斋,爱吃素的,豆腐豆干腐竹面筋冬瓜。。。尽量用合适的烹饪手法调味做得好吃没问题,但各种折腾,拼命雕琢,在形色口感上模仿荤菜,我觉得好浪费。
awesomeiris
说来说去还是人太多造成的
joeblackgod
https://time.com/5930095/china-plant-based-meat/
个人感觉有点双标。中国本来吃肉就吃的比欧美国家少,但是还叫中国人少吃肉。 我觉得中国应该多吃点肉,中国人历来的食谱上面蛋奶肉就不够,现在吃蛋白质多了,下一代的身高,身材都有了显著进步。
节能减排是全世界的事情,为啥一定要中国少吃肉。而且中国为了少吃肉,已经做了很多素斋了。可是不好吃啊!!!那些假肉,又贵又难吃,为啥要去吃。。。



How China Could Change the World By Taking Meat Off the Menu I
t’s lunchtime in Shanghai’s leafy former French Concession, and every table is crammed at David Yeung’s new café and grocery, Green Common. Office workers and shoppers huddled against the January chill are wolfing down plates of katsu curry, noodles and  spicy dumplings. For Yeung, the popularity of his first outlet on the Chinese mainland is a source of considerable pride, given that its doors opened barely two weeks earlier. But he’s more pleased by its other distinction: no animal products grace the menu at all. Instead, plant-based alternative proteins, sourced from China, Korea and the U.S., are used in these traditionally meat-based dishes. “The idea is to showcase some of the best products from around the world so that people can enjoy a mind-blowing vegan meal,” says Yeung, who is also the founder of the Hong Kong plant-based protein firm OmniFoods. The buzz around Green Common is another sign that China is on the cusp of a plant-based-protein revolution that has investors as well as diners licking their lips. China came by its love of meat only recently; in the 1960s, the average Chinese person consumed less than 5 kg of meat annually. But as in comes soared following Deng Xiaoping’s market-driven “reform and opening” of the late 1970s, consumption rose to 20 kg per capita by the late 1980s and has now reached 63 kg. Today, China consumes 28% of the world’s meat, including half of all pork. But as in rapidly modernizing societies everywhere, today’s Chinese are embracing healthier lifestyles, not least following health crises like the coronavirus pandemic and African swine fever (ASF), which wiped out half of China’s hog herd between 2018 and 2019. China’s market for plant-based meat substitutes was estimated at $910 million in 2018—compared with $684 million in the U.S.—and is projected to grow 20% to 25% annually. KFC has begun selling plant-based chicken nuggets. Yeung’s pork substitute OmniPork is now on the menu across China at thousands of Taco Bell and Starbucks branches, where it is used to make everything from tacos to salads. Competitor Z-Rou—rou is Mandarin for meat—is offered by supermarkets, restaurants and two dozen school canteens. The implications could be transformative not just for China but also for the world. More than any other nation, China has the ability to leverage economies of scale. It has done so many times before: some of China’s richest entrepreneurs positioned themselves at the vanguard of breakthrough technology slated to receive huge state backing, such as solar panels, mobile payments and electric vehicles. Li Hejun, dubbed the nation’s solar-panel king, rose to become China’s richest man in 2015 with a fortune worth $30 billion by riding a wave of renewable-energy subsidies that also caused prices to plummet and spurred widespread their adoption. State backing for AI unveiled in 2016 helped spawn top tech firms including TikTok parent ByteDance, the world’s most valuable unicorn, worth some $100 billion. Staff at the BrewDog pub in Shanghai flip meat-free burgers Xiaopeng Yuan for TIME A server at Green Common Xiaopeng Yuan for TIME Could the state do the same for meatless meat? Just as international food conglomerates like Nestlé, Unilever and Cargill are plowing millions into  plant-based protein, Chinese competitors are jostling for market share in anticipation of huge state contracts and government perks like tax breaks and free factory space. David Ettinger, a partner at Keller and Heckman LLP’s Shanghai office, says now is “the most exciting time” of his two decades specializing in food law: “Rather than managing things, I think China will let the industry lead.” The largest impact may be not on the economy but on the environment. China has already pledged to see carbon emissions peak by 2030 and make the world’s worst polluter carbon-neutral by 2060. As livestock farming produces 20% to 50% of all man-made greenhouse gases, finding alternative protein sources is crucial to meeting these targets. Halving China’s animal-agriculture sector could result in a 1 billion metric-ton reduction of CO2 emissions. Crucially, state action could have real consequences—China’s authoritarian system enables it to dictate commercial priorities and consumer behavior across its 1.4 billion population. While Donald Trump disparaged global warming as “an expensive hoax,” Joe Biden has called it “an existential threat.” Whether the superpowers can work together on this issue may ultimately define whether the world can meet its emissions targets over the next decade. “You can’t do anything on climate change unless you bring China with you,” says professor Nick Bisley, dean of humanities and social sciences at Australia’s La Trobe University. PAID PARTNER CONTENT Mach-E BY FORD The ripple effects would be felt globally. Apart from reducing carbon emissions, water consumption and the risk of zoonotic pathogens entering the human population, switching to plant-based protein can help safeguard rain forests cleared for the cultivation of animal feed and protect people against the heart disease, cancer and diabetes associated with heavy meat consumption. There’s still some way to go before China eagerly embraces novel proteins. The higher cost and un-familiar taste of meat substitutes may prove to be obstacles to turning plant-based protein into an everyday staple across the world’s largest population. Regulators also need to give the industry sufficient room to flourish. But entrepreneurs like Yeung say it’s getting easier to make a case to bureaucrats and consumers alike. “After the last few years, it’s no secret that meat production is infinitely risky,” he says. “Disease and extreme climate issues are sadly not going to change unless we make a change first.” Until recently, the primary motivation for people to shun meat was concern for animal welfare. Not anymore. Today, broader concerns about the environment and health are energizing millennials and Gen Z globally to embrace flexitarian lifestyles, where animal products are purged from diets at least some of the time. As in the U.S., China’s cosmopolitan cities are leading the way. In 2008, just 5% of Hong Kongers classified themselves as vegan or flexitarian, according to a Hong Kong Vegetarian Society survey. Today, it’s 40%. Following the coronavirus outbreak, which was first detected in China, governments and consumers around the world are more cognizant of the swelling risks posed by industrial farming and reliance on imported food. But COVID-19 wasn’t the only, or even the first, alarm bell. The ASF outbreak that decimated China’s pig population in 2019 resulted in national pork output hitting a 16-year low. In December, Japan suffered its worst avian flu outbreak on record, which led to the culling of 5 million chickens. Vince Lu, the founder of Beijing-based alternative-protein firm Zhenmeat, says the pandemic, the trade war and environmental degradation are galvanizing interest in plant-based proteins. “China urgently needs an alternative meat supply,” he says. “It’s about national security.” Chinese consumers have turned plant-based meat alternatives into a $910 million industry and growingXiaopeng Yuan for TIME Signs are building that the state will put its weight behind plant-based meat. China’s government has published guidelines to cut meat consumption in half by 2030 to reduce pollution and combat obesity. In August, President Xi Jinping launched a “clean plate campaign,” calling food waste “shocking and distressing” and highlighting the need to “maintain a sense of crisis about food security” in China. For David Laris, an Australian celebrity chef and environmentalist who has had restaurants in New York, Hong Kong, Shanghai and London, “It’s just a matter of time before Xi says we’ve all got to eat less meat in a big way.” Culturally, the Chinese are perhaps better placed to embrace plant-based protein than Americans indoctrinated by a powerful meat lobby and a founding myth built around cowboys and beef ranches. (Even so, many Americans are fast changing their eating habits; alternative milks like soy, oat and almond accounted for less than 1% of the overall U.S. market a decade ago. Now it’s 12% and growing.) In China, by contrast, “mock meat” has been popular with Buddhists, who often do not eat meat, since the Tang dynasty, with tofu a substitute for fish and taro for shrimp. Fried dough sticks dunked in soy milk—records of which date back 1,000 years—remain a popular breakfast across the Middle Kingdom. Vegetarian restaurants are commonplace near Buddhist temples and shrines. Every Chinese supermarket stocks a dazzling array of bean curd and substitute meat products made with gluten. This kind of familiarity is helping plant-based protein go beyond the purview of “tree huggers,” as Yeung puts it. In January, Chinese fried-chicken franchise Dicos—a KFC rival and one of China’s top three fast-food chains—swapped the real egg in all its breakfast sandwiches with an alternative derived from mung beans made by California-based Eat Just. At the BrewDog pub in Shanghai, customers quaff craft porters and pilsners over games of shuffleboard while ordering nachos and burgers from a menu that proudly offers both meat- and plant-based options. “Around 30% of sales today are plant-based,” says general manager Gabriel Wang. Eat Just CEO Josh Tetrick, who recently opened his first foreign office in Shanghai, predicts that by 2030 the majority of eggs, chicken, pork and beef consumed by urban Chinese won’t require animal ingredients. “It’s going to happen a lot faster than people realize, and Asia will lead the way,” he says. But popularizing plant-based meat beyond China’s cities might be a greater challenge. Government guidelines promoting plant-based proteins for factory canteens and school cafeterias would play an enormous part in reducing costs and raising public awareness. Some private schools are already electing to feed students with meat alternatives; for example, Dulwich College high school in Shanghai serves weekly meals prepared with Z-Rou. But as budgets for lunches in government-run schools stand around 7 rmb ($1.08) per student, state intervention in the form of subsidies and mandatory quotas may be necessary to make plant-based options feasible across the board. Given the potential size of school contracts, this could be transformative—and also familiarize the next generation with meat alternatives. “If we want to win a customer for life, students are a great place to start,” says Z-Rou founder Frank Yao. The fact that plant-based proteins are currently priced considerably higher than their animal equivalents is an undeniable hurdle for notoriously thrifty Chinese consumers. Yet this is expected to change as competition and scale drive down costs. Moreover, snowballing agricultural crises like avian flu and ASF can make meat prices extremely erratic. Pork prices more than doubled in China in 2019 following an ASF outbreak, making it extremely difficult for restaurateurs to both keep customers smiling and turn a profit. That plant-based proteins are largely immune to such fluctuations—and help mitigate disease outbreaks that cause spikes in meat prices—is a huge boon across the industry. The biggest barrier to plant-based meats might be its most elemental: taste. While the industry has come on by leaps and bounds over recent years, elderly Chinese so obsessed with freshness that they trawl wet markets that sell meat and fish could prove a stumbling block to widespread adoption of processed, packaged alternatives. David Yeung, founder of plant-based protein firm OmniFoods Xiaopeng Yuan for TIME A vegan ground meat burger at Green Common Xiaopeng Yuan for TIME That will change over generations, for sure, although now the race is on to engineer plant-based meat products specifically to Chinese tastes. Whereas the popularity of ground beef in the West makes it the obvious starting point, Chinese diners typically have far wider tastes, including meatballs for hot pot, filling for dumplings or strips of meat for stir-fries. Zhenmeat is even working on a plant-based shrimp substitute. “Right now, the technology’s not ready for plant protein to make the texture of a chunk or slice of meat,” says Zhenmeat’s Lu. “It will require investment and patience.” Still, the technology is so undeveloped that there is endless potential to improve taste and cut costs. There are existing protein-synthesis techniques—incorporating fermentation, micro-algae and insects—used in cosmetics, biomedicine or industry processes that could potentially be repurposed for food. “We’re starting from scratch here,” says Yao of Z-Rou. “So why can’t China create brands and have a seat on the table for what the future of food is going to be?” Albert Tseng, co-founder of impact investment firm Dao Foods, is backing 30 startups that focus on the Chinese plant-based-protein market, including established player Starfield. One venture is utilizing cell-based meat, or animal protein grown in a laboratory. Although more controversial than synthesizing meat from everyday plant materials like soy or wheat, the technology is growing fast. In 2017, China signed a $300 million deal to import cultured-meat technology from Israel. At last year’s Two Sessions annual parliament, Sun Baoguo, president of the Beijing Technology and Business University, argued cell-based meat alternatives were a matter of “strategic importance” to “guarantee China’s future meat supply.” For Tseng, “there are the talent, resources and capital in China to really build this industry.” It’s already happening elsewhere. In November, Eat Just, the maker of Just Egg, became the first firm anywhere to receive regulatory approval for selling cultivated meat, after being given the green light in Singapore for its lab-grown chicken. With the coronavirus galvanizing anxiety over the fragility of food supply chains, the tiny city-state has set ambitious new targets to produce 30% of its food domestically by 2030. But given that less than 1% of Singapore’s 270-sq.-mi. area is agricultural land, innovations like vertical farming and cellular meat will be key. Many other governments are becoming more accepting of alternatives. “In places like China and Singapore, there’s less of a fixation about what happened yesterday and more on what makes sense for today and tomorrow,” says Tetrick. There would be losers in a major shift toward meat alternatives. Beyond the disruption to China’s $82 billion meat market, there’s also the fact that 60% of soy grown across the world is currently shipped to China, mainly for animal feed. The success of plant-based protein may decimate crop demand and prices worldwide, upending markets and roiling politics. The question for all, says Yeung, “is do the collective wins outweigh the losses?” Given the weight of scientific evidence, it’s growing ever harder to justify eating meat as simply a personal choice. Much like smoking in public, Yeung says, eating steak and bacon every day has collateral environmental impact that jeopardizes the future of everyone. China, like the world, is waking up to the risks of asking our planet to support 7.7 billion people as well as 677 million pigs, 1.5 billion cattle, 1 billion sheep and 23 billion chickens. “The reality is that industrial livestock farming isn’t sustainable,” says Yeung. “We don’t have a choice. We have to change.” With reporting by Madeline Roache/London This appears in the February 1, 2021 issue of TIME.
mt.everest 发表于 2021-01-25 08:26

最麻烦的其实是中国饲料和肉好像都无法自给。所以随着时间推移,中国的动物蛋白价格只会越来越高。 如果哪天机构畜牧业大国对出口饲料和肉加出口税我丝毫不意外
joeblackgod
贴张照片直观感受下:
https://www.bbc.com/news/health-47057341
mt.everest 发表于 2021-01-25 08:29

Where is argentina In this graph?
m
mt.everest
Argentina 2017: 羊肉1.28 kg + 其他1.00 kg + 鸡肉42.24 kg + 猪肉10.70 kg + 牛肉54.16 kg 差不多110kg
具体可以看这个: https://ourworldindata.org/grapher/per-capita-meat-consumption-by-type-kilograms-per-year?tab=table
m
mt.everest
最麻烦的其实是中国饲料和肉好像都无法自给。所以随着时间推移,中国的动物蛋白价格只会越来越高。 如果哪天机构畜牧业大国对出口饲料和肉加出口税我丝毫不意外
joeblackgod 发表于 2021-01-25 10:00

用价格调节肉摄取量,我感觉好像可以。需求大了价格就上去呗!然后中国养老母猪的就多了。。
用大道理(节能减排)调节肉摄取量,觉得有点道德绑架。
1nsb
完蛋,人造肉已经打入大陆市场了?vegan propaganda. 中国人能吃上肉还没几年,不吃肉整个民族会完蛋。
jjzatmac
真恶心 美国肉类消耗比中国不知高了多少 竟然让一个第三世界国家少吃肉 反正中国人呼吸都是罪
hlover96
为啥是中国人少吃肉 不是美国 欧洲人少吃肉? 美国和欧洲人 少吃一半的肉,可以为地球做很大的贡献
jjzatmac
作者邮箱 [email protected].
大家可以骂一骂让他吃点翔清醒一下
hlover96
不但少吃肉,中国人还要少消耗能源 留下来给美国白皮
awesomeiris
贴张照片直观感受下:
https://www.bbc.com/news/health-47057341
mt.everest 发表于 2021-01-25 08:29

这个图是per person。中国人口庞大。而对环境影响是看总量的。
m
mt.everest
这个图是per person。中国人口庞大。而对环境影响是看总量的。
awesomeiris 发表于 2021-01-25 10:43


就问凭啥?这时候就不讲人权了?
中国人生下来就贱吗?
不是号称人生下来平等吗?为啥轮到吃肉就说中国人总体吃的多了?照这样要不把白人也加一起呗
Akin
介胖子脸好肥,背后没少偷偷吃肉吧
lovedarren
这啥破玩意啊,心里无肉则不吃肉,想吃肉就吃真肉,除非是病理原因不能吃。
中国想干嘛就干嘛,这帮人不想吃肉可以从他们做起。
1nsb
这个图是per person。中国人口庞大。而对环境影响是看总量的。
awesomeiris 发表于 2021-01-25 10:43

能不能不要这么自恨?
awesomeiris

就问凭啥?这时候就不讲人权了?
中国人生下来就贱吗?
不是号称人生下来平等吗?为啥轮到吃肉就说中国人总体吃的多了?照这样要不把白人也加一起呗
mt.everest 发表于 2021-01-25 10:44

我没想说中国人不该吃肉,只是说人口基数大,所以总消耗量大。这个图就没什么意义
m
mt.everest
我没想说中国人不该吃肉,只是说人口基数大,所以总消耗量大。这个图就没什么意义
awesomeiris 发表于 2021-01-25 10:47

为啥没意义?中国人均吃这么少肉还得让人直指鼻子骂吃多了
Lavender_tutu
哪个傻x写的。美国和欧洲吃肉应该减半才对。
南开阿飞
我觉得推广不起来假肉,中国人嘴多刁啊。。。。
nehz
哎,这个要变成黑人或者hispanic或者muslim那会是什么影响?怎么换成中国人这种文章就能发表了?
m
mt.everest
时代周刊上面敢不敢登文章说:穆斯林应该减少生育来帮助改变全世界? 干嘛要专门指着中国欺负。。。
主要吃肉这个事情触动了楼主的敏感神经。楼主小时候没足够肉吃,到现在都很怕被抢走吃肉权!
而且肉多好吃啊!水煮牛肉,钵钵鸡,手抓羊肉,夫妻肺片,牛杂汤。。。要是真不给吃了不是亏大了。
woyaoshou
中国人不呼吸,它们这些畜生就可以得到更多的氧气。 某些人种,骨子里就是愚昧,自认某帝之子,不把别人当做人来看到。就是贱逼。
湫湫
这种逻辑和论调发 展下去就是中国人多死掉点,就能造富全世界,去tmd
squirrel40
虽然现在骂中国的计划生育没人性。不过要是中国再多出几亿人口,我估计一定会有很多媒体骂中国人野蛮繁殖,是地球毒瘤的。
soyi
Charlie Campbell can go $&#^ himself
m
mt.everest
而且既然是对环境的变化,那为啥只算今年的?以前50年100年的应该也算上啊. 环境又不是一年就能改变的。
照那种算法估计几个欧美国家总量都比中国高了吧。
nhou
读大学的时候老师说,如果中国人都按美国标准生活,三个地球都不够。事后还道歉,觉得这么说好像中国人不该过美国生活似的。
作者这么堂而皇之说中国人,还不算歧视,真是美国双标标杆。
yup
还说过印度贱民一日吃两顿世界粮食就不够呢。活该他们鱼子酱 Tuna大量捕食然后没有鱼剩下
keluoyi
虽然现在骂中国的计划生育没人性。不过要是中国再多出几亿人口,我估计一定会有很多媒体骂中国人野蛮繁殖,是地球毒瘤的。
squirrel40 发表于 2021-01-25 11:17

LOL,洋大人的观点,中国计划生育违反人权,中国不计划生育破环地球。 生为中国人就是原罪,活着是罪,呼吸是罪,吃肉也是罪。最好中国人从地球上集体消失,然后那片土地可以给白人当新殖民地。
transient
美国人自己应该少吃各种(包括垃圾)食品,把办公楼温度降低点(冬天)打高点(夏天)。
m
mt.everest
特别同意温度!主要这种反季节的浪费能量不知道有什么意义?
记得前几天有一个帖子说回不了国,因为国内各种味道,空调总是开到刚刚出汗的温度,让人不适。
我就想说了,中国要是敢把空调再开大点,估计都要给美国打死了吧。。。
happyTruth
我跑个题,我非常讨厌素斋,爱吃素的,豆腐豆干腐竹面筋冬瓜。。。尽量用合适的烹饪手法调味做得好吃没问题,但各种折腾,拼命雕琢,在形色口感上模仿荤菜,我觉得好浪费。
Ruth 发表于 2021-01-25 09:57

素斋就是香油泡出来的,并不觉得健康。
happyTruth
看看人均能源消耗。
happyTruth
有兴趣的可以自己看。 https://ourworldindata.org/grapher/per-capita-energy-use?tab=chart&time=earliest..latest&country=AUS~CAN~CHN~FRA~DEU~IDN~JPN~KOR~GBR~USA~IND&region=World
美国人的能源浪费真的是世界数一数二。 另外因为中国是世界工厂,我的理解是这里面中国的数据很大一块是工业用掉了,个人应该只有30%不到。美国反过来,30%是用在生产上。
vsfan
没必要强迫多吃或者少吃 可以通过经济杠杆 特别是看不见的人调节撒
Mintcafe
完蛋,人造肉已经打入大陆市场了?vegan propaganda. 中国人能吃上肉还没几年,不吃肉整个民族会完蛋。
1nsb 发表于 2021-01-25 10:34

中国这么好吃又实在的民族,这类东西市场不会大的。。
m
mt.everest
没必要强迫多吃或者少吃 可以通过经济杠杆 特别是看不见的人调节撒
vsfan 发表于 2021-01-25 13:39

是啊,如果用经济杠杆,给人的感觉至少没这么生硬。
就好像地主家吃肉,长工吃骨头,还嫌长工吃的太多似的。意思就是:咱地主家就两口人,你们俩百多人,你们加起来也吃太多了。。
tinyrice
beyond meat就是豆腐干+血水味 比真肉还贵 谁吃谁sb
a
aprilfruits
难怪比尔盖茨买了那么多的地。。。
Maomaoma2020
对白人的自私和虚伪真是越来越有体会,优超感和理所当然已经印到了他/她们的DNA里. 种族平等完全没有可能实现,除非经济或者政治因素迫使白人把自己放到和其他种族平等的地位上. 我的有生之年是看不到了,希望孩子或者孙子一代白人不再比其他民族更有特权.
y
yangff
中国人吃肉并不多啊
ChristinaW
明明是给人造肉打广告的软文,看个标题就开喷~~
quirra
我不是针对某篇文章,而是这本杂志整本都该扔掉
joeblackgod
有兴趣的可以自己看。 https://ourworldindata.org/grapher/per-capita-energy-use?tab=chart&time=earliest..latest&country=AUS~CAN~CHN~FRA~DEU~IDN~JPN~KOR~GBR~USA~IND&region=World
美国人的能源浪费真的是世界数一数二。 另外因为中国是世界工厂,我的理解是这里面中国的数据很大一块是工业用掉了,个人应该只有30%不到。美国反过来,30%是用在生产上。
happyTruth 发表于 2021-01-25 13:36

气候应该是有些关系的:我估计加拿大大量的能源花在冬天的取暖上了。 比如可以把俄罗斯拿出来比一下。
Beau
真tm恶心到我了,美国人均占用资源世界第一有什么脸来说中国??
吃鸡蛋
看看人均能源消耗。
happyTruth 发表于 2021-01-25 13:34

实际美国用的更多,因为中国韩国好多energy是用来造出口的东西了
pineappletin
怎么不让穆黑墨少生娃,有病
h
hermione918
Time不是左媒吗?
Johnwang2000
吃肉对身体好,我都吃了十几年了,印度人吃素胖子很多啊,说明营养不是问题。
theblingblings
文章作者去年3月还在自己推特上发过自己在上海吃小笼包的照片。自己不少吃肉,还算到我们头上
claraoaoa
宣传每顿饭都要吃肉的不是欧美这帮人吗?为了他们的畜牧业出口,怎么现在blame中国人了,应该从源头上承认错误吧。
gem
只能说wth
d
dajiangyoude
太扯了。那欧美人多吃菜是不是也有同样效果?
gem
哎,这个要变成黑人或者hispanic或者muslim那会是什么影响?怎么换成中国人这种文章就能发表了?
nehz 发表于 2021-01-25 10:52

re
cathy3535
应该是全球人少吃肉吧。中国人肉吃的真的不多
d
dllzf
word天啊 u kidding me? 写这篇文章的人,脑子里都是猪油吗? 确定不要先看一下美国人avg的体型再管中国人要不要吃肉????
l
lianqiao
以前一个环保人士提到,个人想要环保,只要做到两点就行,一是不吃牛肉,二是不坐飞机
s
szhfxc202
典型双标 就准他们自己浪费能源 别人吃口肉也犯错了 西方对亚洲的偏见真的好严重 最近看了great course 1918流感的纪录片讲起源 说了很多数据将多种可能 法国 或是Kansas etc 之后还是要加一句很多科学家觉得虽然没有数据支持 但很可能是亚洲传过来的 看了太无语 这种欧洲文化里潜意识什么都要给亚洲(中国)踩一脚太典型了
黑十三娘
贴张照片直观感受下:
https://www.bbc.com/news/health-47057341
mt.everest 发表于 2021-01-25 08:29

这脸打的,啪啪的
yyx.xxy.2005
白人才少吃肉应该。有病。。。这种文章都敢发表,告他们种族歧视! 现在美国上下整个氛围都是挑刺 中国啊。真他妈有病。希望墙内人不要再喊 战狼,称霸世界这些虚无的口号,闷声发大财吧。老百姓才能安生。
yyx.xxy.2005
人民日报应该发表文章,叫美国人少用厕纸,厕纸浪费太严重,需要限制,否则森林被大量砍伐,影响全球气候。 让美国人去学印度人用手擦屁股。真他妈有病!
HappyOranges
撰稿人为了保住工作,要不停地写稿。
很多国家、种族,他们是不敢碰的。
而写有关批评中国的题材,既不用有政治不正确的顾虑,又不会危及他的人身安全,当然想怎么写就怎么写。
mindstorm
贴张照片直观感受下:
https://www.bbc.com/news/health-47057341
mt.everest 发表于 2021-01-25 08:29

中国人生活水平真的提高了。。
HappyOranges
美国还有很多吃素的,如果把食肉量只平均在吃肉人群,食肉者的人均食肉量会高很多。
simbelmyne
这肯定是beyond meat的广告,想拉一波股价 想这样pua中国人民没门,好吃不好吃,美国人不知道也就罢了,中国人可是食不厌精……骗得了多少人,真存疑
huaxian
该不会是给Beyond Meat写的软文
erieri 发表于 2021-01-25 08:32

哈哈哈
jianliu67
对欧美人来说,中国人人多是原罪啊
悬 发表于 2021-01-25 08:44

白人对其他人种的歧视是从骨子里发出来的。
vessw
中国人爱吃啥吃啥!管得着吗 有病!要我说全世界人都少吃肉最好了!吃肉本来就是原罪 杀生!一边口口声声说的好听 保护动物?有牛奶鸡蛋了 本来就应该少吃肉 少浪费 少遭杀孽!就算你不是素食主义者,吃有灵性的哺乳动物都是恶!
Huaren064920
作践中国人是政治正确,你这么说黑墨三试试? BLM! Killing all Chinese!
s
slippp
我想看看哪个湾轮灿表示同意白大人的意见。
l
louaci
那欧美先把牛排去掉,只吃豆腐,美国人别一家三四辆车啊,夏天用吊扇冬天别开暖气啊,太双标了
红豆沙黑咖啡
典型双标 就准他们自己浪费能源 别人吃口肉也犯错了 西方对亚洲的偏见真的好严重 最近看了great course 1918流感的纪录片讲起源 说了很多数据将多种可能 法国 或是Kansas etc 之后还是要加一句很多科学家觉得虽然没有数据支持 但很可能是亚洲传过来的 看了太无语 这种欧洲文化里潜意识什么都要给亚洲(中国)踩一脚太典型了
szhfxc202 发表于 2021-01-25 16:43

去年这个版上也有不少人支持“1918流感是美国华工带过来的”这个说法。
buffyspike
Beyond meat 股票要涨。就是不好吃。
lovedarren
我仔细看了一遍,感觉没有推崇中国人少吃肉的意思,意思就是中国人这方面领先世界且坚持下去会对世界有良性影响,这个意思吧。但是确实挺软文的。
transient
去年这个版上也有不少人支持“1918流感是美国华工带过来的”这个说法。
红豆沙黑咖啡 发表于 2021-01-26 07:17

美国已经有给小朋友读的文章里说“黑死病”起源于中国湖北了。
剑骨琴心
这种文章怎么有脸写?