Alternative Protein Sources explores the transformative potential of algae, fungi, and lab-grown meat in reshaping our food systems for a more sustainable future. It addresses the escalating environmental and ethical concerns linked to traditional agriculture by diving into the science and technology behind these novel protein sources. For instance, algae and fungi present unique biological traits that make them suitable for protein production, while cultivated meat offers a way to reduce deforestation, greenhouse gas emissions, and water pollution tied to livestock farming.
The book provides a structured analysis, beginning with an overview of the global protein landscape before delving into the biology, cultivation, and processing of each alternative. It acknowledges the complexities of transitioning away from conventional agriculture, yet demonstrates how these alternatives can significantly reduce our environmental footprint and improve food security.
Supported by scientific literature and life cycle assessments, the book offers a balanced perspective, making it valuable for students, researchers, policymakers, and anyone interested in the future of sustainable food systems.
