What can Rosa Labs tell us about the demands Soylent puts on our fresh water resources? A recent New York Times article entitled “Our Water Guzzling Food Factory” highlights the staggering amount of water removed from circulation through the production of one pound of beef. I suspect Soylent compares favorably, but does it? How favorably? Or does it in fact use even more water to produce something as highly processed as Soylent? What are the other ecologic costs of Soylent’s constituent parts?
Long-time Soylent user with serious concerns.