Just about every week, there is news about a new animal protein that has a vegetable-based or lab-grown substitute that makes a compelling case for replacing the real thing. New and up-and-coming options ranging from plant-based shrimp to lab-grown pork belly and bacon are on offer – and this comes at a time when animal protein continues to be hit by COVID-19 outbreaks in processing facilities and resulting supply chain delays. Granted, consumers still crave animal protein: A report from CB Insights says 30 percent of the calories people consume globally come from meat products. However, the pandemic may be accelerating the plant-based trend, along with an enhanced desire among consumers to choose foods that are environmentally sustainable. (The report said sales of vegan meat soared 264 percent in the nine weeks ending on May 2.) But how much are your guests willing to adjust their eating habits to help climate change? Will a lab-grown alternative really suit someone craving a bacon cheeseburger? A Nielsen report from last year found that only 12 percent of respondents said they would be willing to eat cultured meat in order to reduce their impact on climate change, while 61 percent said they would be amenable to reducing their meat consumption, 43 percent would eat more plant-based proteins, 22 percent would consider vegetarianism or veganism, and 8 percent would consider insect alternatives. But as more animal protein alternatives appear on grocery store shelves, consumers may become more willing to try new options. As a report from the Rail noted, introducing plant-based alternatives on your menu can be a way of gauging your diners’ interest in more daring alternatives: “A guest eating an Impossible Burger now is likely to at least have an interest in a lab-grown burger in the future.”
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