@ green | March-April . 2024

A masked eco-friendly alternative ?

These products emulate the characteristics of natural foods , including appearance , texture , and taste , and are typically crafted in controlled laboratory conditions ( Ducker , 2021 ).

As the global population is projected to exceed nine billion by 2050 , there is expected to be a substantial increase in overall food demand , particularly for protein-rich food and feed ( Navdanya International , 2022 ).

The same author highlighted that protein undernourishment is also expected in impoverished populations in developing nations , potentially leading to an additional 50 per cent need for protein food by 2050 . Responding to this demand , advocates actively promote synthetic foods as a sustainable alternative to naturally grown counterparts .

GREENHOUSE GAS EMISSIONS AND THEIR IMPACT ON CLIMATE CHANGE

Among human activities , conventional food production stands out as one of the most environmentally impactful , contributing to 61-81 per cent of greenhouse gas emissions , 79 per cent of acidification , and 95 per cent of eutrophication related to food impacts ( Poore and Nemecek , 2018 ).

The challenge of nourishing a projected 10 billion people by 2050 makes greenhouse gas emissions a crucial aspect of the sustainability conversation in food production . The profound implications of climate change underscore the need for a comprehensive understanding of the environmental consequences of our dietary choices .

At this junction , the advocates of synthetic meat contend that it presents a more environmentally friendly option than traditional meat production . This group explores and delves into the data , scrutinising the emissions linked to synthetic meat and drawing comparisons with those originating from conventional meat sources .

A particular concern of synthetic or cultured meat also transcends the halalan toyyiban paradigm , including the ethics and animal welfare where the nutrient broth used to cultivate cells may be is directly sourced from existing industrial animal production , with some derived from foetal cow ’ s blood obtained from conventionally slaughtered pregnant cows ( Navdanya International , 2022 ).

Meanwhile , plant-based meat substitutes are also argued to have similar environmental impacts to conventional meat production . Research within the Protein2Food project has revealed that extruded plant-based meat substitutes exhibit a carbon footprint similar to that of chicken meat under certain conditions . In terms of resource demand ( land , energy , and water ), it might even surpass it ( Detzel et al ., 2021 ).

THE ‘ ECO-FRIENDLY ’ DESIGNATION

In pursuing sustainable food choices , the term “ eco-friendly ” has become a guiding principle . However , applying this label to synthetic food introduces complexities , prompting inquiries into its role within the broader context of sustainable eating .

In contrast to the positive connotations associated with eco-friendly foods , synthetic food tends to fall under the ultra-processed

BY NURHUSNA SAMSUDIN

AND YUMI ZUHANIS HAS-YUN HASIHM

International Institute for Halal Research and Training ( INHART ) International Islamic University Malaysia

category , prompting concerns about its nutritional value and the environmental repercussions of its production .

To comprehend the environmental impact of synthetic food , an examination of the processes involved in its creation is essential . Synthetic meat , for instance , has gained attention for its potential to diminish the environmental footprint linked to traditional meat production . Yet , a closer inspection reveals intricacies related to resource utilisation , land occupancy , water consumption , and effects on biodiversity and ecosystems .

The current industrial agriculture production model is comprised mainly of conventionally grown peas , potatoes , soy , coconut , and maise , and these products rely on extensive processing , monocultures , agrochemicals , GMOs , deforestation , and a polluting global supply chain .

This model somewhat contradicts the claims that plant-based meats require less water and land , and generate fewer greenhouse gases than their counterparts .

Achieving comparable production levels for plant-based meat would necessitate facilities numbering in the tens of millions , exacerbating plastic consumption and escalating energy demands , all while maintaining dependence on globalised industrial agriculture models and supply chains ( Navdanya International , 2022 ).

UNMASKING THE ‘ ECO-FRIENDLY ’ LABEL : CONSUMER AWARENESS AND DECISION-MAKING

Consumer decisions wield significant influence in shaping the path of food production . In the realm of synthetic food , awareness emerges as a potent tool . Grasping the intricacies of synthetic food production empowers consumers to make choices that resonate with their values and environmental aspirations .

The primary issue related to meat consumption is not merely the consumption itself but the alarming rates of overconsumption . The consumption of meat , mainly processed red meat , has been notably linked to carcinogenic risks and metabolic diseases .

It is crucial to note that the meat type , the processing level ( red versus white , more processed versus less processed ), and individual lifestyle significantly impact the health risks associated with meat consumption .

Synergistic and antagonistic effects between meat products and nutrients exist , and consuming fibre-rich foods , along with vitamins C , D , and E , calcium , and selenium , could counterbalance the negative carcinogenic impacts of meat consumption .

In many instances , reducing daily red meat intake to 25-70 grammes should mitigate these risks .

Western countries have witnessed a fivefold increase in meat consumption over the past two decades , with rates eight times higher than those in developing countries ( Gonzalez et al ., 2020 ).

Such levels of overconsumption and overproduction not only contribute to health issues like obesity , high blood pressure , and heightened carcinogenic risks but also escalate environmental impacts .

Consumers increasingly seek options that allow them to savour the taste of meat without incurring negative environmental and health consequences . Thus , it becomes clear that a nuanced understanding of synthetic food is crucial for making informed choices that align with our environmental goals and Islamic principles .

In the context of food products such as genetically modified foods , it cannot be detached from the halalan toyyiban principle . Those concepts lead to dietary sources and essential issues such as hygiene , general or specific benefits and safety . To this end , any efforts to advance the food technology industry need scrutiny to ensure that Muslims avoid negative consequences and disapproval from Allah s . w . t .. As mentioned in the Quran , Surah al-Mai ’ dah , verse 4 :

“ They ask you , [ O Muhammad ], what has been made lawful for them . Say , ‘ Lawful for you are [ all ] good foods .’” ( Quran , Al-Mai ’ dah , 5 : 4 )

This verse highlights the importance of conducting detailed studies on all food products , whether they involve modern biotechnology or conventional methods . Assessing these matters through the halalan toyyiban concept ensures ethical and moral considerations in our food choices . Further , it is humanity ’ s responsibility to take actions guided by the Maqasid al-Shari ’ ah , underscoring the role of stewards of the Earth and safeguarding it for the well-being of future generations .

CONCLUSION

In pursuing sustainable and environmentally friendly food choices , the emergence of synthetic food necessitates closer scrutiny . While synthetic meat holds the promise of reduced environmental impact , it brings along a set of challenges and complexities .

Evaluating the advantages and disadvantages emphasises the importance of a nuanced understanding of synthetic food to make informed choices in alignment with our environmental objectives and , more importantly , Islamic principles .

The journey toward sustainability relies on the decisions we make today , and as we navigate the realm of synthetic food , let us proceed with awareness and consideration for the planet we call home and adherence to the principles of halalan toyyiban principle , guided by the Maqasid al-Shari ’ ah . – @ green