Fast Company highlights Impossible Burger 2.0’s “impossibly” small environmental footprint, verified by Quantis
“A new analysis finds that the environmental cost of raising cattle is very, very high. The newest version of the Impossible Burger–the plant-based meat that uses food science to replicate the taste and feel of beef–has a carbon footprint 89% smaller than a burger made from a cow. [It] also uses 87% less water than beef, uses 96% less land, and cuts water contamination by 92%.”
If Quantis hadn’t been the one to crunch these numbers,
we’d be tempted to say, well, “Impossible!”
Quantis Senior Sustainability Consultant Sofia Khan collaborated with Impossible Foods on this new LCA. She says, “This comparative LCA proves that plant-based meat alternatives can really move the needle on the food sector’s environmental footprint. It’s disruptive innovations like the IMPOSSIBLE BURGER that will catalyze the Food Revolution our planet needs, and we’re proud to contribute our food sustainability metrics expertise to drive this transformation.”
Figure 1: Results comparison of Impossible Burger® and Beef Burger (Impact 2002+ v2.28).