Sustainable Foods: What is it, What is it About, and Why Does it Matter?

Hampton Creek is exploring ways to make more foods sustainable. When one speaks about sustainable foods, they are typically referring to plants and vegetables. But, there is an ever-important distinction that needs to be made. A sustainable (or for that matter, a vegan or vegetarian) diet does not mean someone just eats raw vegetables all day. More and more products are using plant-based resources in their making. For example, instead of adding bacon to a salad dressing, they are adding spinach.

Below is one example. “Just Mayo” is a product designed by Hampton Creek. Mayonnaise typically uses dairy elements, which are not exactly sustainable. They require eggs and milk, which requires chickens and cows. They need to be cared for, treated, etc.

Hampton Creek switched out the dairy products with a plant-based resource. This ultimately makes the product sustainable. It is relying on plants, which are basically produced indefinitely. A single plant can continue producing food. It is a sustainable resource. The Wikipedia page for Hampton Creek can be found by following https://en.wikipedia.org/wiki/Hampton_Creek. It further explains the products from the company and their message.

A sustainable culture and diet is not trying to force people to abandon chicken and beef. The reality is that millions of products are made with non-sustainable resources. It is a backwards way of development. The population is growing. These methods cannot stay because they do not think in the long-term. Furthermore, there are many products that do not need to use a meat-base at all. Mayo is one example. Hampton Creek does seek to retain the essential taste of the food so as to not turn away people who are interested in eating sustainable foods. The company is hoping these sustainable options could be a gateway to a vegan diet, but it is hardly necessary or expected.

Readers can find a breadth of information on the topic by following this link at http://www.wikinut.com/sustainable-foods-made-better-with-science/44avl18r/13aqwihc/. The Wikinut article asks what makes a food sustainable? Why aren’t alternatives being explored more often? What are researchers discovering about the fate of a non-sustainable system that could have a deep and poignant impact on the future of American food consumption?