The United States has been a world leader in the nascent alternative
protein sector, which has quickly produced innovative, high-demand foods
with lower carbon emissions than animal protein sources, while avoiding
risk of zoonotic disease. These foods include meat and dairy products
made from plants, fungi or mycoprotein, insects, algae, fermentation,
and cultivated (“lab-grown” or “cell-based”) meat.
However, the COVID-19 pandemic and its induced economic downturn is …
