Novel food products made from insects, seaweed or manufactured in a laboratory are gaining popularity, mainly because of their ecological value. According to a recent study, these new kinds of foods could reduce the environmental impact of eating by more than 80%, cutting greenhouse gas emissions, as well as water and land use. According to research conducted by the University of Helsinki (Finland), adopting a diet based on these new “sustainable” foods could reduce food-related greenhouse gas emissions by 83%, water use by 84% and land use by 87%. Published in Nature Food, the research focuse…
