So I’m writing my term paper for an environment and sustainability class at my university and I have chosen to examine:
which route is the best for the future of food production in the context of sustainability, minimal resource depletion, and altogether the least amount of negative externalities on the environment.
what does the community think of this? can you provide any resources that may guide me on my journey? any advice in regards to citing algal based ingredients as the future of food?
the source of food would ideally need to hit all 3 macronutrients and provide all 9 essential amino acids in its protein. I’m definitely going to speak well of Soylent in this piece as a possible source of food for a growing population. I may also talk about cultured meats some.
a large portion of the paper is dedicated to discrediting how livestock production could ever be sustainable and also how large scale soy production would have too many negative externalities in the nitrogen cycle to be a viable source of protein.
I have found plenty of studies and scholarly articles on why meat consumption is terrible etc. buried up to mi nappy hairs in reading. However, I’m having trouble finding any studies done on the use of algal based ingredients produced in bioreactors and their use as a viable source of human nutrition.
this is the last piece of my argument and I would really appreciate it if the community could offer up any resources it may have on the subject of algae use in general. preferably modern.
somebody has claimed before that many studies exist beginning around 2007 during the oil crisis, however I cannot find anything scholarly other than a paper written in the 1950s about the research done on algal food sources during WWII.
any advice or resources people could provide would be immensely appreciated. any general knowledge people may have in regards to this topic is also welcome.