21 April 2025

I started watching Interstellar last night (I'm not usually what you would call an “early adopter”). In the film, corn is the only viable food left on Earth (I suppose genetic modification was good for something in an era of ecosystem collapse)…nightmare scenario! Eleven years after its release, concerns about the future of food have, unfortunately, not been assuaged.

I wasn't surprised to learn that the US is one of the biggest protein-consuming markets in the world (reminder: most Americans are consuming enough protein, but only 5% of us are getting enough fiber). With Earth Day approaching - tomorrow! - and knowing [more than] a little bit about the foodprint of meat, I'm always on the lookout for healthful and sustainable alternatives. So I was intrigued to hear about a new method of food production that claims to be even more efficient than photosynthesis (the way plants make food), using less water and energy.

Protein has appeared out of thin air! Actually, it's an unmodified single-celled microbial organism that feeds on carbon dioxide and hydrogen. Solein is cultivated in Finland through a “fermentation” process that has a 99% lower environmental impact than meat.

Solein obtained GRAS status (generally recognized as safe, among qualified experts) in the United States late last year. Expect to find it in fine restaurants (Olmstead featured it in a tasting menu) and new products here soon. In addition to being 78% protein, this futuristic food product also contains fiber, iron and B vitamins (including the elusive B-12).

Alas, Americans' insatiable protein obsession does not seem to be going anywhere (the first question anyone asks a vegan is “where do you get your protein?”), so we must find solutions that don't destroy the planet. Maybe that means eating meat less frequently, smaller portions, different types, or eliminating it altogether in favor of foods derived from plants, fungi or microbes. You do you. We don't need the whole world to go vegan (and there are places in the global south where doing so would sacrifice health), but it's safe to say most Americans could stand to be more mindful about their consumption of animal products.

Many people adapting a little will have far greater impact than a few people changing their entire way of life.

Of course, we are limited and guided by our food system, politics, accessibility, cultural norms, advertising and more. These things can change. Those who argue it's all up to a single entity - be it individuals, the government or food companies - create an environment of inaction (is that their goal?).

This Earth day - and [almost] every day, I intend to take climate action with my fork - in making food choices and limiting waste - and also to continue advocating for health-promoting policies and accessibility, voting with my purchase decisions, and sharing my enthusiasm for the win-win-win (good for the planet, our health and the animals) resultant of delicious, sustainable diets.