Impossible Foods Boosts Sustainability Across Key Metrics

Impossible Foods publishes a comprehensive life cycle assessment on Impossible Burger 2.0, the food tech startup’s award-winning, plant-based meat.

When consumers buy an Impossible Burger instead of a burger from cows, they reduce their impact across every significant environmental category, including land-use, use of freshwater, greenhouse gas emissions, and aquatic pollution from runoff.

According to the objective, third party-validated report from Quantis, Impossible Burger 2.0—the first product upgrade from Impossible Foods since the 2016 debut of the Impossible Burger—is more sustainable than Impossible’s original product. More important, the award-winning 2.0 is vastly better for the planet than ground beef from cows.

Compared to beef from cows, Impossible Burger 2.0:

  • Requires 87 percent less water.
  • Releases 89 percent less greenhouse gases into the atmosphere.
  • Contributes 92 percent less water contamination, the major cause of “dead zones” in our oceans.
  • Spares 96 percent more land and habitat for nature and biodiversity.

“We are dead serious about our mission of providing vastly more sustainable options than livestock in the food chain,” says Impossible Foods’ CEO, Chairman and Founder Dr. Patrick O. Brown. “To do that, we have to make meat that’s delicious, nutritious, versatile and affordable—and it must also be vastly more efficient and sustainable than anything else on the market. We constantly measure and optimize every aspect of our product—particularly taste and sustainability.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.