Professor Quoted in U.S. Congress News

The Animal Agriculture Alliance met recently with an agenda that included issues ranging from drugs in meat to consumer perception. This gathering is timely, as the meat industry faces an onslaught of criticisms regarding animal welfare, antibiotic resistance, human health and adverse environmental impacts.

Meanwhile, a new study presented at the American Society for Nutrition annual meeting last month finds that plant-based meat alternatives have far less environmental impacts than their animal counterparts. The study analyzed production emissions of 39 meat substitutes, finding they produce 10 times fewer greenhouse gas emissions than similarly produced processed beef.

“As the world population grows, there’s an urgent need to produce protein-rich foods that are friendlier for the environment and healthy for people,” says Alfredo Mejia, associate professor of nutrition at Andrews University and the study’s lead author. 

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