Shrimp is the most consumed seafood in America but comes with significant environmental and ethical issues, including destructive fishing practices and harmful shrimp farming. These practices threaten marine ecosystems and exploit workers. In response, the fake meat industry is creating viable shrimp alternatives, starting with brands like Sophie's Kitchen. This movement draws on a rich history of ersatz meats in Asian cuisines, particularly among Chinese vegetarians. As awareness grows, the demand for sustainable and ethical seafood options continues to rise.
In their wild form, shrimp are a disaster. The fine-meshed trawls used to catch them ensnare multiple pounds of marine life for every pound of shrimp.
Shrimp farming has wiped out millions of acres of carbon-sequestering mangrove forests and has hosted some of the worst kinds of labor abuses.
The fake meat community is aware of the problems associated with shrimp and, taking cues from successes like Beyond Meat, began to develop alternatives.
Chinese vegetarians, particularly Buddhists, have been eating fake meats and seafood for centuries, showcasing a long history of alternative proteins.
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