What impact has the rise of plant-based and alternative proteins had on traditional meat-based cuisines and agricultural practices?

The rise of plant-based and alternative proteins has impacted traditional meat-based cuisines and agricultural practices by driving a shift towards more sustainable and health-conscious food options. Plant-based diets have led to the development of meat alternatives made from ingredients like soy, peas, and mushrooms, which mimic the texture and flavor of traditional meats. This shift challenges conventional meat-based cuisines and encourages chefs and food manufacturers to innovate with new recipes and products. Agricultural practices are also affected, as there is increased focus on growing crops for plant-based proteins and reducing the environmental footprint of livestock farming. This transition supports efforts to address climate change and promote more sustainable food systems.