Protein extracted from mushrooms and algae can help

This spring the scientist of the Potsdam Institute for Climate Impact Research published a study, which says we could lower the level of deforestation by 56% a year by 2050 if we substituted 20% of the red meat we eat with microbial proteins extracted from mushrooms and algae. Presently we lose 10 million hectares of forest a year, from which 75% is cut down to have more land for agricultural production.

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This article can be read on p 128 of Trade magazin 2022.08-09.