Study: How flavor-packed burgers offer sustainability solution
Blended burgers represent a sustainability opportunity for restaurants and foodservice operators, as beef accounts for a sizable portion of these companies’ greenhouse gas emissions.
Burgers are possibly the most ubiquitous meal on Americans’ dinner plates, but they’re also among the most resource-intensive. That’s because according to research conducted by World Resources Institute (WRI), Washington, D.C., beef accounts for nearly half of the land use and greenhouse gas emissions associated with the food Americans eat. In fact, a beef-mushroom blend that maintains, or even enhances, that meaty flavor offers a significantly less environmental impact.
Americans eat approximately 10 billion burgers a year, according to a study conducted by the Angus Foundation, St. Joseph, Mo. Replacing 30% of the beef in those burgers with mushrooms would: