000			03704nam a2200349 i 4500
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003			ES-MaUEC
005			20240314115242.0
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007			cr nn 008mamaa
008			230314s2023 sz | o |||| 0|eng d
020			_a9783031239618
024	7		_a10.1007/978-3-031-23961-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX353 _b2023 EB
100	1		_aMcClements, David Julian _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9684886
245	1	0	_aMeat Less : _bThe Next Food Revolution _cby David Julian McClements
250			_a1st ed. 2023
264		1	_aCham _bSpringer Nature Switzerland _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
490	0		_aCopernicus Books, Sparking Curiosity and Explaining the World _x2731-8990
505	0		_a(1) Should I Eat Meat? -- (2) Meat and the Environment: How Livestock are Taking a Big Bite Out of Our Planet -- (3) An Ethical Dilemma: To Meat or Not to Meat? -- (4) Meat and Nutrition: Will Eating Less Meat Make Me Healthier? -- (5) Staying Alive: Is a Meat-Free Diet Safer? -- (6) Plant-based Meat: Building Meat from Plants -- (7) Biotech Meat: Growing Meat from Cells -- (8) Bug Meat: Assembling Meat from Insects -- (9) The Past is the Future: Tofu and Tempeh Rejuvenated -- (10) Future Foods: Diet 2050.
520			_aReducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9138371 _aNutrición
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-23961-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b03/2024 _dz _eb _zSI