假肉漢堡會讓奶牛過時嗎?

假肉漢堡會讓奶牛過時嗎?

The average American eats nearly 60 pounds of beef (27 kg) a year -- roughly equal to a couple of hundred burgers.

美國人平均每年要吃近60磅牛肉(27公斤)，大約相當(dāng)于幾百個漢堡。

But for how much longer will the beef burger remain king?

但是牛肉漢堡的王者地位還能維持多久呢?

A new generation of burgers made with, "plant meat" is vying to topple the beef burger from its throne, transforming the beef industry and the way we eat in the process. One industry pioneer foresees a not-too-distant future where we get the bulk, if not all, of our protein from plants, not animals.

由“植物肉”制成的新一代漢堡正在力爭推翻牛肉漢堡的寶座，改變牛肉行業(yè)以及我們在這一過程中的飲食方式。一位行業(yè)先驅(qū)預(yù)測，在不遠的將來，我們的大部分蛋白質(zhì)(如果不是全部的話)將來自植物，而不是動物。

'Same sensory experience'

“同樣的感官體驗”

When Beyond Meat went public in New York on May 2, it marked another major turning point in food and health culture in the US.

5月2日，Beyond Meat在紐約上市，標(biāo)志著美國食品和健康文化的又一個重大轉(zhuǎn)折點。

The stock debuted on NASDAQ, for $25 per share. It's now trading at more than $160 per share, a sign that the public has bought in to the concept of meat made out of plants.

該股在納斯達克上市，每股25美元。該股目前的股價已超過每股160美元，這表明公眾已經(jīng)接受了植物肉的概念。

This followed more than a decade of research and development by the company into burgers made from plants. The goal was to develop a product that would have the protein, nutrients and taste of animal meat.

在此之前，該公司對植物漢堡進行了10多年的研發(fā)。他們的目標(biāo)是開發(fā)出一種具有動物肉的蛋白質(zhì)、營養(yǎng)、口感的產(chǎn)品。

"I think of meat in terms of being amino acids, lipids, trace minerals, place vitamins, and predominantly water, just like you and me. All of those are available outside of the animal," says Ethan Brown, Beyond Meat founder and CEO, and no relation to his counterpart at Impossible Foods.

“我認(rèn)為肉類含有氨基酸、脂類、微量礦物質(zhì)、維生素，主要是水，就像你我一樣。所有這些都可以在動物之外獲得。”伊桑·布朗說，他是Beyond Meat公司的創(chuàng)始人兼首席執(zhí)行官，與他在Impossible Foods公司的同行沒有任何關(guān)系。

Beyond's Brown says that he believes consumers will accept that meat can come from sources other than animals.

Beyond的布朗說，他相信消費者會接受來自動物以外的肉類。

According to the United Nations, beef alone is responsible for 41% of livestock greenhouse gas emissions, such as methane and nitrous oxide. Those livestock emissions make up 14.5% of total global emissions.

根據(jù)聯(lián)合國的數(shù)據(jù)，僅牛肉就占家畜溫室氣體排放的41%，如甲烷和一氧化二氮。這些牲畜的排放量占全球總排放量的14.5%。

"We have to solve this protein issue, if we're going to have a sustainable planet, if we're going to have a healthy population," says Beyond's Brown.

Beyond的布朗說:“如果我們要有一個可持續(xù)的地球，如果我們要有一個健康的人口，我們就必須解決這個蛋白質(zhì)問題。”

Farmer Will Harris, who rears 3,000 head of cattle on his 3,500-acre organic farm in Bluffton, Georgia, says that he doesn't feel threatened by the nascent popularity of plant-based meat.

農(nóng)民威爾·哈里斯(Will Harris)在喬治亞州布拉夫頓(Bluffton)他的3500英畝有機農(nóng)場養(yǎng)著3000頭牛，他說他不覺得植物性肉類的新型流行威脅到了他。

He doesn't think it's a unique choice: You either eat animal meat or plant meat. Whichever a consumer chooses, he sees it as a personal lifestyle and nutritional choice.

他不認(rèn)為這是個唯一的選擇:你要么吃動物肉，要么吃植物肉。無論消費者選擇哪一種，他都將其視為一種個人生活方式和營養(yǎng)選擇。

"I have eaten plant-based protein. I thought it was fine. I mean my personal preference is I'd rather have a beef hamburger."

“我吃過植物性蛋白質(zhì)。我覺得挺好的。我個人比較喜歡吃牛肉漢堡。

He thinks people who eat his organic beef feel the same way.

他認(rèn)為吃他的有機牛肉的人也有同樣的感覺。

"My customers ... understand the difference between meat done well, and meat not done well," he said.

“我的客戶…知道做得好的肉和做得不好的肉之間的區(qū)別。”他說。