Quorn Foods Inc. Releases a Statement Regarding How Meatless Meals Can Reduce Your Carbon Footprint

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Following a recent article on the consumption of meats effect on climate change, Quorn Foods Inc. releases a statement.

On November 30, 2012, Quorn Foods Inc. releases a statement following a Renew Economy article by Judith Friedlander regarding the ways meatless meals can reduce your carbon footprint.

According to the Renew Economy article, “Reducing your carbon footprint by eating less red meat rarely gets attention.” The article mentions that food and dairy products have the biggest environmental burden, being responsible for half of food-based greenhouse gas emissions.

The article reports, “The Australian Department of Climate Change’s National Inventory Report (2009) stated that the agriculture sector produces most of Australia’s methane and nitrous oxide emissions with agriculture producing an estimated 15.5% of net emissions between 2008 and 2009. Enteric fermentation, primarily from cattle and sheep, contributed 64.4% of agricultural emissions. Manure management contributed 3.9%.”

The article states that livestock and meat are also contributing to widespread intensive water usage. The article mentions that it is not trying to force vegetarianism onto people, and knows a vegetarian diet is not for everyone. However the article does urge people to reduce their meat intake and choose vegetarian options more often. According to the article, “with the evidence so clear of the link between heavy consumption of red meat and adverse environmental and health impacts, it is important to ask why this issue has not been on the table to date.”

Quorn understands the environmental effects that meat consumption has on this planet, and urges people to choose more meatless meals. “It is obvious after reading this article that meat consumption in large quantities is hurting the environment,” says Quorn representative David Wilson. “You do not have to eliminate meat altogether, and Quorn offers consumers tasty meat alternatives that replicate the taste and texture of meat.”

Quorn launched nationally in the US in 2002. Unlike other vegetarian food companies, Quorn uses mycoprotein: a naturally occurring, healthy form of protein that replicates the taste and texture of meat while being significantly lower in saturated fats and calories than meat substitutes. Quorn offers a wide range of products including ready to serve meals, food for your barbecue, breaded meat substitutes, snacks and components to make your own meals from scratch.The wonderful taste of Quorn meatless meals provides the taste of the foods you love without sacrificing nutrition.

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Scott Darrohn
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