001461780 000__ 04714cam\a22006017i\4500
001461780 001__ 1461780
001461780 003__ OCoLC
001461780 005__ 20230503003410.0
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001461780 008__ 230328s2023\\\\sz\\\\\\o\\\\\000\0\eng\d
001461780 019__ $$a1373232650$$a1373347590
001461780 020__ $$a9783031239618$$qelectronic book
001461780 020__ $$a303123961X$$qelectronic book
001461780 020__ $$z9783031239632
001461780 020__ $$z3031239636
001461780 020__ $$z3031239601
001461780 020__ $$z9783031239601
001461780 0247_ $$a10.1007/978-3-031-23961-8$$2doi
001461780 035__ $$aSP(OCoLC)1374131550
001461780 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dYDX$$dEBLCP$$dOCLCF$$dYDX
001461780 049__ $$aISEA
001461780 050_4 $$aTX392$$b.M33 2023
001461780 08204 $$a613.262$$223/eng/20230328
001461780 1001_ $$aMcClements, David Julian,$$eauthor.$$1https://isni.org/isni/0000000116887054
001461780 24510 $$aMeat less :$$bthe next food revolution /$$cDavid Julian McClements.
001461780 264_1 $$aCham :$$bSpringer,$$c[2023]
001461780 300__ $$a1 online resource (247 pages)
001461780 336__ $$atext$$btxt$$2rdacontent
001461780 337__ $$acomputer$$bc$$2rdamedia
001461780 338__ $$aonline resource$$bcr$$2rdacarrier
001461780 500__ $$a"Copernicus books."
001461780 5050_ $$a(1) Should I Eat Meat? -- (2) Meat and the Environment: How Livestock are Taking a Big Bite Out of Our Planet -- (3) An Ethical Dilemma: To Meat or Not to Meat? -- (4) Meat and Nutrition: Will Eating Less Meat Make Me Healthier? -- (5) Staying Alive: Is a Meat-Free Diet Safer? -- (6) Plant-based Meat: Building Meat from Plants -- (7) Biotech Meat: Growing Meat from Cells -- (8) Bug Meat: Assembling Meat from Insects -- (9) The Past is the Future: Tofu and Tempeh Rejuvenated -- (10) Future Foods: Diet 2050.
001461780 506__ $$aAccess limited to authorized users.
001461780 520__ $$aReducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
001461780 588__ $$aDescription based on online resource; title from digital title page (viewed on April 21, 2023).
001461780 650_0 $$aVegetarianism.
001461780 655_0 $$aElectronic books.
001461780 77608 $$iPrint version:$$aMcClements, David Julian.$$tMeat less.$$dCham : Springer Nature Switzerland, 2023$$z9783031239632$$w(OCoLC)1368275419
001461780 852__ $$bebk
001461780 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-23961-8$$zOnline Access$$91397441.1
001461780 909CO $$ooai:library.usi.edu:1461780$$pGLOBAL_SET
001461780 980__ $$aBIB
001461780 980__ $$aEBOOK
001461780 982__ $$aEbook
001461780 983__ $$aOnline
001461780 994__ $$a92$$bISE