New meat-free dumplings could help fight global warming, says Hong Kong’s Green Monday
Omnipork, made of shiitake mushroom, rice and pea protein, is intended to provide an alternative to meat, and in doing so reduce the greenhouse gases that come from meat production
A new range of meat-free dumplings have been created by Canadian scientists and Hong Kong climate campaigners in the hope of persuading the world’s biggest carnivores to stop pigging out – and in doing so help save the environment.
China eats more meat than any other nation – twice the amount consumed by Americans alone – and a campaigning Hong Kong business is launching a more sustainable, plant-based diet that it says has less impact on global warming.
“Just to tell people what not to do is not going to solve the problem. You’ve got to give them alternatives,” said David Yeung, founder of Green Monday, which campaigns for people to ditch meat at least once a week.
“Climate change, water scarcity, food insecurity, these are mega, giant problems. The easiest way to help the planet is to reduce meat consumption,” Yeung said.
Omnipork is made of shiitake mushroom, rice and pea protein, the new food will initially only be available in prepared dishes such as dumplings and a traditional Asian dish of dan dan noodles.
It will be launched in Green Monday’s six Green Common food stores, all in Hong Kong, at the beginning of June, and is the organisation’s first food product.