Why More People Are Eating Plant-Based Protein During COVID-19
As the COVID-19 pandemic persists, everyone in the United States and around the globe has had to come to terms with various changes in daily life. Some changes have involved shifting perceptions around food.
Changes in the food supply, shortages of items on grocery store shelves, and the closure of local restaurants have forced people to approach what they consume differently, and when and where they eat it.
One trend that seems to be taking shape during the outbreak is an embrace of plant-based meat substitutes.
The International Food Information Council (IFIC) Foundation released two recent surveys on how we’re approaching our food consumption — one, an updated look at food safety and eating behaviors in the wake of COVID-19, and the other, an overview of plant alternatives to meat.
They found an uptick in interest in plant-based protein consumption.
New surveys show that more people are gravitating to plant-based sources of protein during the pandemic. Why?
In general, the meat shortages we’ve been seeing the past few months, and environmental and general health concerns are driving some people to experiment with more plant-based foods.
Nutritionists and dietitians stress that you should always consult the food labels on what you’re eating. Make sure you’re still getting your needed daily intake of nutrients.
That being said, plant-based patties, as well as common snacks like tofu, hummus, and almonds, to name a few, are great options for getting the protein you need.
Generally, while food fads come and go, experts expect shifting perceptions around food safety and sustainability will see this increased interest in plant-based options continue.