Food Sources God Has Given Us

One of the significant challenges today is controlling the collateral damage from growing enough food for our world’s population. This issue is especially true with livestock which create a large carbon footprint and require two-thirds of land devoted to agriculture in the United States. That includes the land dedicated to raising feed for the livestock, which requires massive amounts of water and creates water contamination by polluted runoff and soil erosion. We need to make better use of the food sources God has given us.

A National Science Foundation research program in Yellowstone National Park led to the discovery of a fungus named Fusarium flavolapis, which has amazing abilities. It can ferment sugar to produce a protein that mimics the taste and texture of meat and dairy products. A company called Nature’s Fynd is already making meatless breakfast patties and dairy-free cream cheese and marketing it in California, New York City, and Chicago. They grow this product in trays without soil or sunlight using just sugar, water, and nutrients.

Another food of the future is mycelium, which is the root structure of mushrooms. It grows incredibly fast and has fibers that mimic chicken or steak. A startup company called Meati Foods is now growing enough mycelium in a small facility to equal the meat of a cow in about four days. They are building a much larger plant in Colorado, with expected production to start there in 2022.

Imagine a future where we can grow food in controlled conditions inside a building and where there is no need for massive amounts of water or large areas of land. Also, pesticides or herbicides would not be needed. As a result, hunger could be eliminated from planet Earth, and there would be no shortage of water or release of greenhouse gases.

These products are not a fantasy but another case where humans are finally using food sources God has given us. Fusarium flavolapis grows in hot water springs in the natural world. Growing mushrooms produce mycelium. The big issue is getting people to accept these products in their diet, replacing the ones they have been accustomed to.

–John N. Clayton © 2022

Reference: National Science Foundation website