According to a new analysis led by Dr. Asaf Tzachor at Reichman University’s School of Sustainability, the future of food lies in Iceland, where a state-of-the-art facility cultivates Spirulina algae – a super provider of protein, iron and essential fatty acids – to replace beef meat.

The analysis finds that for every kilogram of beef meat replaced with a kilogram of Spirulina, one can save nearly 100 kilograms of greenhouse gas emissions, 340 square meters of land and 1,400 liters of water.

Source: Spirulina Algae Provides Superior Nutrition to Beef | Food Manufacturing