In a recent blog post, Compassion in World Farming’s Philip Lymbery addressed the many benefits of mycoprotein: “Concerns are growing about feeding a world population set to reach 9-10 billion by mid-century, especially on resource-intensive meat. … By virtue of its fermenting process, mycoprotein opens up the possibility of low-environmental impact, locally produced food, perhaps even manufactured right in the heart of cities. Local food without trashing the countryside or cruelty to animals; hard to say fairer than that. …”

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