After the coronavirus spread through a number of slaughterhouses in Germany and the United States, some people might be asking themselves how they can replace meat in their diets.
Perhaps they’re worried that meat production could collapse if facilities are in lockdown. Or maybe ethical reasons are their main concern.
The recent revelation that more than 200 workers at a slaughterhouse in western Germany were infected with COVID-19 has shed light on the catastrophic working conditions in industrial meat production. But it’s no secret that the sector harms people, the environment and the climate, not to mention the suffering of animals.
Some 14.5% of human-produced global greenhouse gases come from the meat production industry. Farm animals and their waste also cause significant environmental damage: cattle produce methane gas that negatively impacts the climate, while enormous quantities of liquid manure put groundwater at risk.
But meat consumption is increasing worldwide — even in developing countries. And the losses in nutrients are alarming. For example, 11 kilograms (24 pounds) of plant protein are required to feed an animal to get 1 kilogram of protein in the form of meat.
There are many alternatives to steak and sausages from animals — and most of them are lower in calories, contain no cholesterol, and keep you full for longer.
1. Soy Products: Schnitzel, Tofu, Tempeh
The typical meat substitute in supermarkets in Europe, North America and Australia comes from soy. From burgers and goulash to sliced meat, sausages and cold cuts — a variety of products are seasoned and shaped to resemble animal products. In its native Asia, soy is mostly consumed as the fresh bean, edamame, or as tofu and tempeh.
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