Vegan company Impossible Foods released its first sustainability report last week, wherein it outlined the environmental benefits of producing plant-based meat when compared to animal-derived products. The report revealed that the production of the company’s premier product, the Impossible Burger, uses 75 percent less water, 95 percent less land, and produces 87 percent less greenhouse gas emissions than that of an animal-based burger. Impossible Foods’ CEO Patrick Brown recently spoke with media outlet San Francisco Chronicle about the company’s environmentally focused mission, stating: “The prime objective is to minimize the environmental footprint. It’s a hell of a lot better than growing a cow.” Impossible Foods is currently constructing a new product facility in Oakland, CA with the capacity to produce one million pounds of burgers, which the company plans to distribute to more than 1,000 restaurants nationwide by the end of the year.
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