Food was more prominent than ever at New York Climate Week 2026, even if still not in proportion to livestock's share of emissions, Vicky Bond, chief executive of the research non-profit Madre Brava, writes in a column for Green Queen. The views are the writer's own.
Climate does not sell in the supermarket aisle, she argues: taste and price win. That is why she sees balanced proteins, products that blend meat with plants, and a revival of beans as a way to reduce the climate impact of meat without revolutionising consumer habits, since they are often cheaper and just as tasty.
She points to the Netherlands, where nearly all retailers now carry blended products and a Food Valley study found them on average 4.4 percent cheaper than unblended equivalents, and to the renaissance of beans in the United Kingdom. In the United States, she cites Perdue's Chicken Plus range, which adds vegetables to chicken, and the Greener by Default programme working with universities, hospitals and caterers.
Bond argues that food sits at the centre of debates on affordability and health, and that practical options such as blended protein let food service companies cut emissions with less risk of being drawn into a culture war.
Source: Green Queen
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