EA - Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat by Jacob Peacock

<a href="https://forum.effectivealtruism.org/posts/iukeBPYNhKcddfFki/price-taste-and-convenience-competitive-plant-based-meat">Link to original article</a><br/><br/>Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat, published by Jacob Peacock on August 15, 2023 on The Effective Altruism Forum. Also available on the Rethink Priorities website. Executive summary Plant-based meats, like the Beyond Sausage or Impossible Burger, and cultivated meats have become a source of optimism for reducing animal-based meat usage. Public health, environmental, and animal welfare advocates aim to mitigate the myriad harms of meat usage. The price, taste, and convenience (PTC) hypothesis posits that if plant-based meat is competitive with animal-based meat on these three criteria, the large majority of current consumers would replace animal-based meat with plant-based meat. The PTC hypothesis rests on the premise that PTC primarily drive food choice. The PTC hypothesis and premise are both likely false. A majority of current consumers would continue eating primarily animal-based meat even if plant-based meats were PTC-competitive. PTC do not mainly determine food choices of current consumers; social and psychological factors also play important roles. Although not examined here, there may exist other viable approaches to drive the replacement of animal-based meats with plant-based meats. There is insufficient empirical evidence to more precisely estimate or optimize the current (or future) impacts of plant-based meat. To rectify this, consider funding: Research measuring the effects of plant-based meat sales on displacement of animal-based meat. Research comparing the effects of plant-based meats with other interventions to reduce animal-based meat usage. Informed (non-blinded) taste tests to benchmark current plant-based meats and enable measurements of taste improvement over time. Introduction Plant-based meats, like the Beyond Sausage or Impossible Burger, and cultivated meats[1] have been identified as important means of reducing the public health, environmental, and animal welfare harms associated with animal-based meat production (Rubio et al., 2020). By providing competitive alternatives, these products might displace the consumption of animal-based meats. Since cultivated meats are not currently widely available on the public market, this paper will focus on plant-based meats, although many of the arguments might also apply to cultivated meats. Animal welfare, environmental, and public health advocates believe plant-based meats present a valuable opportunity to mitigate significant negative externalities of industrial animal agriculture, like animal suffering, greenhouse gas emissions, and antimicrobial resistance. For example, Animal Charity Evaluators lists "[cultivated] and plant-based food tech" as a priority cause area (Animal Charity Evaluators, 2022b), and a 2018 survey of 30 animal advocacy leaders and researchers ranked creating plant-based (and cultivated) meats third (after only research and corporate outreach) in their top priorities (Savoie, 2018). Non-profits working to research and support plant-based and cultivated meat production have received millions of dollars in funding (Animal Charity Evaluators, 2022a; New Harvest, 2021). Hu et al. (2019) describes plant-based meats as a potentially "vital" means to reduce the risks of diabetes, cardiovascular disease, and some cancers. Others have focused on reducing the climate impact of food production and "the need to de-risk global food systems" (Zane Swanson et al., 2023). The private and public sectors have taken note as well; in 2022, the "plant-based meat, seafood, eggs, and dairy companies" foods industry attracted at least $1.2 billion in private investment activity and at least $874 million in public funding (The Good Food Institute, 2022, pp. 55, 85-88). This enthusiasm has been propelled in some significant part by the informa...

First published

08/15/2023

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education

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Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat, published by Jacob Peacock on August 15, 2023 on The Effective Altruism Forum. Also available on the Rethink Priorities website. Executive summary Plant-based meats, like the Beyond Sausage or Impossible Burger, and cultivated meats have become a source of optimism for reducing animal-based meat usage. Public health, environmental, and animal welfare advocates aim to mitigate the myriad harms of meat usage. The price, taste, and convenience (PTC) hypothesis posits that if plant-based meat is competitive with animal-based meat on these three criteria, the large majority of current consumers would replace animal-based meat with plant-based meat. The PTC hypothesis rests on the premise that PTC primarily drive food choice. The PTC hypothesis and premise are both likely false. A majority of current consumers would continue eating primarily animal-based meat even if plant-based meats were PTC-competitive. PTC do not mainly determine food choices of current consumers; social and psychological factors also play important roles. Although not examined here, there may exist other viable approaches to drive the replacement of animal-based meats with plant-based meats. There is insufficient empirical evidence to more precisely estimate or optimize the current (or future) impacts of plant-based meat. To rectify this, consider funding: Research measuring the effects of plant-based meat sales on displacement of animal-based meat. Research comparing the effects of plant-based meats with other interventions to reduce animal-based meat usage. Informed (non-blinded) taste tests to benchmark current plant-based meats and enable measurements of taste improvement over time. Introduction Plant-based meats, like the Beyond Sausage or Impossible Burger, and cultivated meats[1] have been identified as important means of reducing the public health, environmental, and animal welfare harms associated with animal-based meat production (Rubio et al., 2020). By providing competitive alternatives, these products might displace the consumption of animal-based meats. Since cultivated meats are not currently widely available on the public market, this paper will focus on plant-based meats, although many of the arguments might also apply to cultivated meats. Animal welfare, environmental, and public health advocates believe plant-based meats present a valuable opportunity to mitigate significant negative externalities of industrial animal agriculture, like animal suffering, greenhouse gas emissions, and antimicrobial resistance. For example, Animal Charity Evaluators lists "[cultivated] and plant-based food tech" as a priority cause area (Animal Charity Evaluators, 2022b), and a 2018 survey of 30 animal advocacy leaders and researchers ranked creating plant-based (and cultivated) meats third (after only research and corporate outreach) in their top priorities (Savoie, 2018). Non-profits working to research and support plant-based and cultivated meat production have received millions of dollars in funding (Animal Charity Evaluators, 2022a; New Harvest, 2021). Hu et al. (2019) describes plant-based meats as a potentially "vital" means to reduce the risks of diabetes, cardiovascular disease, and some cancers. Others have focused on reducing the climate impact of food production and "the need to de-risk global food systems" (Zane Swanson et al., 2023). The private and public sectors have taken note as well; in 2022, the "plant-based meat, seafood, eggs, and dairy companies" foods industry attracted at least $1.2 billion in private investment activity and at least $874 million in public funding (The Good Food Institute, 2022, pp. 55, 85-88). This enthusiasm has been propelled in some significant part by the informa...

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1 hour and 11 minutes

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The Nonlinear Library: EA Forum Weekly

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