WAV Comment – Looks Really Cool !! – Things are really starting to move plant based now. That’s the Future.

MINNEAPOLIS TO GET ITS FIRST VEGAN BURGER CHAIN

New vegan burger chain Stalk & Spade—the first of its kind to open in Minneapolis—will expand nationally through franchising starting this spring. 

Next month, vegan fast-casual burger shop Stalk & Spade will open in Wayzata, MN, a suburb of Minneapolis. Created by restaurateur Steele Smiley, Stalk & Spade will feature vegan versions of traditional fast food, such as burgers, cheeseburgers, chicken sandwiches, French fries, chicken nuggets, and shakes. All recipes were developed by the team after months of testing. 

Smiley believes the plant protein concept can be a market leader and plans to build on the Wayzata location by expanding nationally through franchising, starting this spring. “I’m utterly convinced we’ve cracked the code on plant-based burgers. You won’t know the difference,” Smiley told media outlet Twin Cities Business. “I knew the only way people would come is if the food tastes like classic favorites.”

Plant-based eating is the future

A long time vegan, Smiley says his 11-year-old son inspired him to create the plant-based burger concept when, one night, he asked for a burger while eating at Smiley’s salad chain Crisp & Green. “We’re going to look like a national brand from day one: dine in, order ahead, car-side pickup,” Smiley said. “I believe all-plant eating is our future. It’s exciting to be first.”

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Regards Mark

Minneapolis’ Vegan Butchers Are Opening a Fried Chicken Shop

Herbie’s Fried Chicken will open later this spring

Herbie’s Vegan Fried Chicken Restaurant from the Herbivorous Butcher Duo Opening in Minneapolis – Eater Twin Cities

Our local favourite brother-sister vegan butcher duo will open their second brick-and-mortar later this year. Herbie Butcher’s Fried Chicken is set to open late spring from Aubry and Kale Walch, the pioneering siblings behind The Herbivorous Butcher. The new location on 48th and Chicago in South Minneapolis (735 East 48th Street) will provide comforting and homestyle classics including vegan fried chicken biscuit sandwiches, mac and cheese, seasonal sides, milkshakes, malts, and a fried chicken bucket.

Co-founder Kale Walch said, “Our mission has always been to try to save the world by bridging the gap for omnivores that haven’t quite made the full jump to veganism yet. By making vegan meats and cheeses that are even better than what they were used to, we start to accomplish just that. Herbie Butcher’s Fried Chicken continues our brand’s mission by making a fried chicken that won’t leave anyone questioning if a plant-based lifestyle is possible without sacrificing the foods we love.”

This is second major win for Kale and Aubry Walch who recently stood up to big-time conglomerate Nestlé. Nestlé aimed to trademark “The Original Vegan Butcher,” “The Vegan Butchers,” and “Vegan Butcher,” but met opposition from the siblings and eventually backed down, giving up all claims. Twin Cities residents know that the Herbivorous Butcher’s homemade meat-free meats and dairy-free cheeses are deserving of the term “vegan butcher,” one they have proudly embodied since opening in 2016. Now that Nestlé will not own these titles, it benefits and allows small businesses everywhere to use them.

Announcing a vegan fried chicken concept and trademark victory in less than the span of a month this early in the year is the bit of good news we’ve all been waiting for.

‘Cultivated meat presents as an achievable low-carbon, cost-competitive agricultural technology that can play role in achieving a carbon-neutral food system’

Cultivated meat, compared with conventional beef, can slash global warming impacts by up to 92 percent, states a new study.

Researchers from CE Delft also found cell-based meat could cause 93 percent less air pollution and use up to 95 percent less land and 78 percent less water. 

The studies model a future large-scale cultivated meat production facility. It shows that by 2030, the cost of cell-based meat, when manufactured at scale, could drop to $5.66 per kg.

Cultivated meat

The life cycle assessment (LCA) and techno-economic assessment (TEA) conducted by CE Delft, with support from The Good Food Institute and GAIA, are the first to utilize data from companies active in the cultivated meat supply chain.

The LCA analyzes various scenarios. This includes the adoption of renewable energy by both the conventional and cultivated meat industry ‘should they go all-in on their climate mitigation efforts’. 

In the most optimistic scenario, which factors in ambitious projections of conventional animal agriculture’s achievements in environmental impact improvements, cultivated meat outperforms all forms of conventional meat.

The LCA shows that cultivated meat, when produced using renewable energy, reduces the cumulative environmental impacts of conventional beef by approximately 93 percent, pork by 53 percent, and chicken by 29 percent.

In these scenarios, the conventional products are also produced using renewable energy.

Moreover, CE Delft says this production cost will enable cultivated meat to ‘compete with multiple forms of conventional meat’. As well as ‘serve as a high-quality ingredient in plant-based meat products’.

‘A carbon-neutral food system’

Ingrid Odegard is CE Delft’s Senior Researcher. In a statement sent to PBN, she said: “We show that cultivated meat presents as an achievable low-carbon, cost-competitive agricultural technology that can play a major role in achieving a carbon-neutral food system. 

“This research provides a solid base on which companies can build, improve, and advance in their goal of producing cultivated meat sustainably at scale and at a competitive price point.”

‘Massive reductions in emissions’

Elliot Swartz is a Senior Scientist at The Good Food Institute (GFI). He added: “As soon as 2030, we expect to see real progress on costs for cultivated meat. And, massive reductions in emissions and land use brought about by the transition to this method of meat production. 

“This research signals a vote of confidence. It serves as a practical roadmap for the industry to address technical and economic bottlenecks, which will further reduce climate impacts and costs. 

“Government investment in R&D and infrastructure will be critical to accelerating the development of cultivated meat. And, help us achieve global climate goals. 

Swartz then concluded: “Favorable policies and carbon markets can incentivize the restoration of agricultural land for its carbon sequestration and ecosystem services potential. This maximizes the climate benefits of cultivated meat.” 

Alternative proteins

GFI Executive Director Bruce Friedrich also said the world will not achieve net-zero emissions ‘without addressing food and land’. Moreover, he states that alternative proteins are a ‘key aspect of how we do that’. 

“Decarbonizing the global economy is impossible with the diffuse production process and range of gases involved in conventional animal agriculture,” Friedrich explained. 

“As these new models illustrate… If we can concentrate the environmental impact of meat production in a single, manageable space — and if we power that space with electricity generated from clean energy sources — that’s how the world gets to net-zero emissions.”

Cultivated Meat Can Slash Global Warming Impacts By 92%, Says Study | Plant Based News

Regards Mark