These plant-based food alternatives are here

As the climate warms, eating sustainable foods and a plant-based diet are a good way to curb carbon emissions. Innovative food alternatives can help consumers do their part for the planet while still enjoying the tastes and textures of the food they love - like the Ecovado pictured an eco-friendly avocado alternative created by UK-based designer and researcher Arina Shokouhi. Ecovado is a low-impact alternative to the resource-intensive avocado - about 2,000 liters of water are used to grow a kilogram of the fruit, made from four simple ingredients grown locally in the UK.

There is no dairy because of being plant-based. But Palace Culture has created a range of vegan, dairy-free cheeses from cashew and almond milk that are sold across the UK. The selection includes brie wheels to feta chunks and even a Roquefort-style moldy cheese.

For those looking for an egg replacement, OGGS has found a solution in a unique liquid called aquafaba, also known as chickpea water. When the aquafaba is whisked, the texture is likened to egg whites and can be used for baking and other recipes like pancakes. While eggs produce the lowest amount of carbon emissions among animal products, it still takes around 3,265 liters of water to produce 1 kilogram of eggs.

In recent years, there have been more plant-based meat alternatives for those who crave the taste and texture. The popular brand Impossible Foods is known for its plant-based minced beef and can be found on the menus of many restaurants and chains such as Burger King.

There are many plant-based bacon options on supermarket shelves these days. MyForest Foods makes their plant-based bacon, MyBacon, with mycelium, the root-like structure of mushrooms. Each bacon streak contains a whole cut of a mushroom and five other ingredients. MyBacon received a Mindful Award earlier this year.

Some scientists have gone for a different approach to producing animal-free meat. Lab-grown meat, like this burger patty made by Mosa Meat, can be cultivated by growing animal cells and the texture can be tweaked to desire. According to a report by research consultants CE Delft, cultivated meat technology produces less greenhouse gas emissions and uses less land and water than traditional meat.

Lab-grown meat doesn't stop at chicken or beef. Wildtype creates cultivated seafood such as salmon pictured Hoping to be the first company to take cultivated fish to market, the product could help combat overfishing while remaining free of microplastics.

Food waste accounts for 8% to 10% of the world's greenhouse gas emissions and designer Sorawut Kittibanthorn has used chicken feather protein to create carb-free pasta, wraps and feather nuggets. Chicken feathers are often a waste product of slaughterhouses, but they are 90% keratin, a protein found in our hair and nails.