The way the world produces meat today is taking an enormous toll on our planet. According to livestock researchers, animal agriculture uses 30% of all land, over 25% of all freshwater on Earth, and creates as much greenhouse gas emissions as all of the world’s cars, trucks, trains, ships, and airplanes combined.

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This hamburger looks quite normal, however, it is far from ordinary - the sandwich is made by Impossible Foods made in a laboratory. And the meat, of course, is not meat.

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To date, these non-standard laboratory hamburgers have been sold in only eight US fast-food restaurants. Impossible Foods announced that by the end of the year the so-called Impossible Burger will now become part of the menu of over 1,000 restaurants chains. The company's goal is to produce at least half a ton of this new kind of meat for its sandwiches every month.

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"This is the beginning of a whole new industry that will transform the food industry," said Pat Brown, a former lecturer in biochemistry and founder of Impossible Burger.

Because it uses 0% cows, the Impossible Burger uses a fraction of Earth’s natural resources. Compared to cows, the Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions. And it’s 100% free of hormones, antibiotics, and artificial ingredients.

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The burger is made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes. What makes it unlike all others is an ingredient called heme. Heme is a basic building block of life on Earth, including plants, but it’s uniquely abundant in meat. Heme is what makes meat smell, sizzle, bleed and taste meaty.

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https://www.impossiblefoods.com