The Future Of Meat Is Plant-Based
L'OFFICIEL Singapore|February 2021
Co-founder of OmniMeat and Green Monday, David Yeung on easing into a plant-based lifestyle, common misconceptions, and the future of plant-based meats in Singapore’s F&B scene
Kimberly Ong

It’s the start of a new year, and for many of us, that includes cutting back on meat. If so, you’re in luck. While traditional meat may still well and truly be the main source of protein, alternative and plant-based meat has seen a steady rise over the years.

A recent, significant entrant is the OmniMeat Luncheon, a cruelty-free, non-GMO alternative to our beloved luncheon meat, packed with all the flavour and less guilt. Yet another thing to look forward to? Green Common, a hugely popular plant-based concept store and cafe from Hong Kong, launching in Singapore, for a host of Asian-inspired plant-based dishes and a wide variety of plant-based international brands.

Why is a meat-free lifestyle all the more important in the context of 2021?

The widespread impact of the pandemic last year has caused people around the world to become more educated about food and sustainability. We are fast beginning to realise how fragile and risky our current food supply chain has become, and that animal factory farming is simply not sustainable with our growing population. COVID-19 has become an unexpected catalyst in terms of shifting people away from traditional meat and dairy. In 2021, I believe consumers will be increasingly drawn to the benefits of meat-free lifestyle; it is greener, healthier, and more humane – a win-win-win for people, animals and the planet.

What are some common misconceptions about plant-based meats that you’d like to dispel?

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