Marketed to meat lovers, plant-based burgers like Impossible and Beyond claim to taste like the real thing and to have far lighter environmental footprints. Here’s what the numbers have to say
Author
Bob Holmes
Bob Holmes
Bob Holmes is a science writer in Edmonton, Canada, and the author of Flavor: The Science of Our Most Neglected Sense (W.W. Norton, 2017).
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COVID-19 has been a stress test for the world’s food supply chains – and a preview of looming threats. That’s making the need for efforts to improve the journey from farm to fork more urgent than ever
