The beginnings of Impossible Foods came from when the now CEO, Patrick Brown, took an 18 month sabbatical in order to attempt to eliminate intensive animal farming, which he determined was the world’s largest environmental problem. After raising attempting to raise awareness at a conference in 2010, he found that the better solution would be to offer a competing product on the market. Impossible’s whole mission statement is based around creating a plant product that simulates real meat.
This year, Impossible released a new and improved, gluten free version of the Impossible Burger. They claim this burger is better for the environment than a traditional burger, but how can we be so sure? Well, Impossible enlisted Quantis, a company that focuses on sustainability metrics, in order to find out just how much better the production of this burger really is, and the results are impressive.
From this data analysis, we can see that Impossible Burger production truly is better for the environment than traditional beef. They are advocating for the growth of this sector in order to really make an impact on the environment. The CEO has stated that they are currently attempting to produce “whole cuts of beef”, which would entice a new group of people into the market, and, as he believes, would disrupt the beef and meat industry as a whole.
Overall, I think that the goals that Impossible has set out for them selves are lofty, but they will eventually reach them. As they continue to produce more and better quality products, more companies will follow suit, helping our planet hopefully become more healthy over time.
Sources:
https://impossiblefoods.com/if-pr/LCA-Update-2019
https://thespoon.tech/video-impossible-foods-ceo-pat-brown-says-theyll-tackle-steak-next/
Get Off My Case! 
It’s so exciting to see a company create a competitive product in a saturated food market. My only question is how they are able to make people change from eating meat to their products. I think affordability would be the biggest driver, and if they were able to create products that were significantly cheaper than conventional meats, that would definitely make a majority of people switch to the sustainable option.
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Currently they are either just as expensive or more expensive than a traditional burger, so getting that price down is super important. That’s when we’ll start to see the biggest shift in consumers moving towards this market.
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The stats of impossible products amaze me. I am especially excited to observe the considerably lower water usage. This can be very important in areas with less water.
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I had not thought about using the lower water consumption rate to be useful in that way. It’s certainly something that Impossible could look into.
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I love the use of statistics! I look forward to the product becoming more widespread.
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Every day they get a little bit more popular! With over 5,000 locations they are growing slowly but surely.
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Its really amazing to see the numerical differences! I’m in hope the public will agree eating these are worth it based on how much better they are for the planet.
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Once the public sees the benefits, they will have no choice but to say yes to Impossible.
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