To meat, or not to meat, that's the ecological question

Meat substitutes, in general, have a better carbon footprint than the original products from beef, pork or poultry. — dpa

Be it sausage, gyros or a schnitzel – for more and more meat dishes these days there is a vegetarian alternative.

Substitute products made from soy, seitan and the like are now increasingly in stock at almost every supermarket. For consumers, it is not only the welfare of animals that is decisive when opting for plant-based items, but also concern about the climate and the environment.