Food 2.O

A key statistic to note going into this new decade is that worldwide consumption of pork, beef, poultry and other livestock products is expected to double by 2020. Animal protein is also the most vulnerable and resource-intensive part of the food supply. Above livestock production’s immense use of land and water, runoff pollution and antibiotic abuse, is the fact that this industry is responsible for 14.5 percent of all greenhouse gases, according to the United Nations.  Today, at least two out of every three farm animals in the world are factory farmed, which means heavy use of antibiotics and chemicals. To many, factory farming is an inhumane way to raise animals. Not to mention that it is also environmentally devastating.

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Instead of the go-to ingredients previously used in animal protein substitutes — soy, wheat gluten, vegetable starches — Food 2.0 companies of which majority are birthed in Silicon Valley, the place of innovation, are using computer algorithms to analyze hundreds of thousands of plant species to find out what compounds can be stripped out and recombined to create what they say are more delicious and sustainable sources of protein.

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This has been noticed around the world as Americans and Europeans are shifting to Food 2.0 – the umbrella term covering a multitude of innovations that can replace animal products altogether.

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Admittedly, Asia still has a lot of catching up to do. This is why Green Monday is opening the first plant-based concept store of its kind – Green Common – to bring Food 2.0 and a revolutionized food mindset to Hong Kong.

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Products which fall under the Food 2.0 category are not only plant-based and therefore a natural source of nutrients but are now just as protein-packed as real chicken or beef except with less cholesterol, less saturated fat and made from non-GMO, organic ingredients.