Môi TrườngApril 29, 20268 min read

Climate, Animals & the Future of Food

🇻🇳 Đọc bằng Tiếng Việt: Đọc bằng Tiếng Việt →

By 2050, the world will need to feed 10 billion people. With current agricultural models — where 77% of global farmland is used for animal farming but provides only 18% of calories — that is nearly impossible.

This isn't science fiction. It's arithmetic.

Trà hoa cúc (Daisy lower tea) — Daisy tea — grown in clean soil, no pesticides. A cup that leaves no heavy trace.

Trà la hán quả ít ngọt (Monk fruit tea) — Monk fruit tea — naturally sweet, no refined sugar, no cane from flooded deltas.

Numbers Don't Lie

Producing 1kg of beef: 15,000 litres of water · 27kg CO₂ · 164m² land
Producing 1kg of tofu: 302 litres of water · 2.2kg CO₂ · 2.2m² land

The difference isn't marginal. That's 50 times the water and 12 times the land for the same amount of protein.

Gỏi cuốn chay thập cẩm (Mixed vegan summer rolls) — Spring rolls — fresh vegetables, clean water, sunlight. Nothing more needed to create something beautiful.

About the Other Beings

Every year, over 80 billion land animals are killed for food — not counting fish and seafood. Modern neuroscience confirms that pigs, chickens, and cows are all capable of feeling pain, fear, and social bonds.

Veggie Saigon doesn't put this information on the menu. But it's the real reason every recipe was developed — not to replace but to make replacement unnecessary.

Gỏi cuốn đậu hũ (Tofu salad rolls) — Fried spring rolls — crisp, rich. No meat needed to achieve this.

Bún trộn đậu hũ nước tương (Tofu vermicelli salad with soy sauce) — Vermicelli salad — tofu protein, complete amino acids, light on digestion.

Đậu hũ viên chiên (Tofu balls) — Tofu balls — meat-like texture, nothing in them causing suffering.

The Future of Food Has Already Started

The global plant-based food market is projected to reach $162 billion by 2030. In Southeast Asia, annual growth is 9.8%. Vietnam — with existing vegetarian culture, low ingredient costs, and skilled labour — is ideally positioned to lead this trend regionally.

🌍Plant-based eating isn't a trend. It's the direction of history. And those who understand this early — consumers, entrepreneurs, investors — will benefit most.

We are not pessimistic about the future. We are simply preparing for it — one bowl of pho, one bánh mì, one cup of tea at a time.

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