Our mission is to build a more just food system that makes it easier for everyone to eat well. Today, we released our 2020 Impact Report to show you to how we are working toward having a bigger positive impact on our planet, every day — and how you’re helping us achieve that.
This report brings together our team’s collective efforts and third-party data analysis around how we measure the sustainability of our ingredients and products, as well as our approach to radical transparency across our product lifecycle. Now, more than ever, we must take bigger steps as an industry and as consumers to produce our food (and eat) in a way that supports a just food system and preserves our environment for generations to come.
Here’s a snapshot of what you’ll learn in the report:
Food For Everyone
391,000. This is the number of known plant species in the world. Collectively, these species make up 18 billion proteins, 108 million fats, and 4 million carbohydrates. These natural tools in grains, legumes, and other flowering plants have the potential to eliminate processed sugar, saturated fats, and sodium and bring sustainable protein and nutrient density to the food system. They can significantly improve the flavor and texture of the food in your refrigerator and through street markets in developing countries. If efficiently distributed, a protein discovery in one bean can improve multiple billion-dollar food categories, potentially improving how hundreds of millions eat in the next decade.
Over the last few years, we’ve looked beyond traditional crops and began exploring these tools or plants species that have never been explored for how they can make our pasta, meat or eggs better.
The Most Sustainable Protein
Vigna radiata, Moong dal, 绿豆 (lǜ dòu), Mung bean or JUST Egg’s secret ingredient. This mighty bean means something special to many cultures around the world and has for quite some time. Over 4,400-year-old, this legume also means something very special to us as it contains a protein that magically scrambles like an egg. Through our discovery process at Eat Just, Inc., we were able to find something that had already sustainably impacted the food system for thousands of years and turn it into a meal that will impact it for thousands more.
A Better Breakfast
We spent nearly 4 years finding a plant protein that would scramble like an egg. But coming up with our first version of JUST Egg was just the beginning. Our version 2.0 is already on the shelves, providing better taste and functionality — from delicious frittatas to omelets and French toast. And with every new release, our team of scientists and chefs can make JUST Egg even better — improving our sustainability, lowering cost, and making it even more nutritious.
We are proud to announce that as of May 2020, Eat Just has sold the equivalent of more than 40 million eggs — all made entirely from plants. Our plant-based JUST Egg uses 98% less water, has a 93% smaller carbon footprint, and uses 86% less land than conventional animal sources. It is one of the most sustainable protein sources on the planet:
It adds up to real impact for our planet. We’ve saved just under 6 million kg of CO2e, 2,435 acres of land, and 1.48 billion gallons of water. But we know we have a long way to go.
Next Steps: More Efficient Meat
With the escalating demand for conventional meat, comes the disappearance of our water and land to feed the livestock. Burning down rain forests to grow more feed only worsens our climate crisis.
So, in addition to plant-based innovation, Eat Just is developing cultured meat — real meat grown from cells, without ever needing to confine or slaughter an animal.
Our cultured meat technology gives us an important tool to address the rising demand of animal protein without destroying our planet.
The health of our planet and our bodies starts with our most important choice: what we eat every day. More than anything else, this decision matters most.
Read our 2020 Impact Report (PDF), and learn how, together, we’re going to achieve our mission.
