Saferway Burger:
Environmental and Nutritional Impacts
Saferway burger is made with fresh beef and other all natural allergens free ingredients that give it an exceptional taste, functionality and cost effectiveness. Saferway burger would simultaneously have a positive impact on heart disease, strokes, climate change and natural resource depletion as illustrated in the links below (Facts and Figures). The focus was on key metrics that can be reliably defined and quantified at the national level with currently available data. The data used include nutrition facts, land area required for feed production, Nitrogen application rates for crops, crop-specific irrigation amounts, and greenhouse gases emissions (GHG).
Research at the University of Michigan showed that the amount of CO2 produced per 4 oz of beef meat is 6.61 lbs. If just 10% of the traditional ground beef consumed per year in the USA is replaced with Saferway ground beef, there will be 11.2 billion lbs less CO2 emitted to the atmosphere or the equivalent of replacing 1.5 million combustion engine cars per year with electric ones. Moreover, based on a peer reviewed study published in the Proceedings of the National Academy of Sciences, 76 million m3 of irrigation water will be saved per year and 7 million hectares of land will be freed per year for other crops for just replacing 10% of the traditional ground beef consumed in the USA with Saferway ground beef.
Facts and Figures
Saferway Burger is Your Ticket for a Better Tomorrow!
Beef Is Here To Stay & Saferway Is The Way
Diet and Environment: Got BEEF?
Ground beef, mainly hamburgers, is undoubtedly the most consumed individual red meat product in the United States. Americans consume about 10 billion pounds of ground beef per year. The average American eats three hamburgers every week— nearly 50 billion burgers per year and about half of this is consumed in restaurants. The versatility, taste, price and convenience of ground beef have contributed to its popularity. Unfortunately, along with its high level of consumption, ground beef has also been a major contributor of saturated fat and calories to the American diet and it is one of the largest driver of all important environmental impacts such as greenhouse gases emissions (GHG), land use, water consumption, biodiversity and ecosystem function to name just the most salient components.
In this context, what is to be DONE?
For health and environmental reasons, there has been a trend to eliminate or reduce the consumption of red meat. To avert the worst warming impacts, McKinsey & Co. estimates each person on Earth, on average, will need to cut by over half the percentage of protein they’re projected to get from ruminant animals, mainly beef, by 2050. But most people like the taste of meat and want the experience of eating meat, particularly beef. Instead of trying to convince meat eaters to eat a kale and quinoa wrap, why not try to make beef burgers for them in a better way and yet fit their needs?
Saferway Burger: ALL NATURAL!
The Goal: Healthier and Environmentally
Friendly Burger
Companies and institutions have been rolling out strategies and approaches to address this goal including better farming practices, reduction of food loss and waste, cultivating cell-based meat using actual animal cells and introduction of ultra-processed meatless meat used to make fake burgers and other fake meat products. Disappointing repeat purchases of meatless meat after trial are a key contributor to the market challenges. The eating experience is why many consumers aren’t repeating purchases. Consumers say their taste, texture, and flavor come up short in terms of juiciness and fatty mouthfeel, lack of sustained springy and bouncy texture during chew down. With plant-based meat, one cannot make a choice based on environmental benefits alone; taste, nutritional profile and price are very important factors too. Other major plant burger makers are struggling as well.
If you’re Confused by the Abundance of Nutritional and Environmental Perspectives, you’re not Alone! Saferway Burger is your Answer
If Eating a Traditional Beef Burger is a Pleasure, Saferway Burger is a Treat
What is the key for a Better Burger?
The biggest challenge is to reconcile functional needs and taste with nutritional and environmental concerns. Recognizing these issues, Saferway Research Center has developed a new technology to make beef burgers significantly healthier and environmentally friendlier than their traditional counterparts using all natural ingredients. Saferway burger is made with fresh beef and other all natural allergens free ingredients that give it an exceptional taste, functionality and cost effectiveness. It is designed for beef-eating consumers who don’t want to sacrifice something by giving up traditional ground beef, and thereby it will be replacing some or all of their purchases of traditional ground beef. This is the driver that will give Saferway burger the potential to make a huge difference for the environment and the healthcare system. The scale is large enough for Saferway burger to be the next world changing disruption in the food system and not another niche market product.
SAFERWAY RESEARCH CENTER, LLC
Aziz Awad, Ph.D.
Founder & President
Saferway Burger
All Natural Ingredients!
Saferway Research Center, LLC is a research and development company founded by Dr. Aziz C. Awad, a Michigan State University alumni. Through several years of research, Saferway Research Center has developed a revolutionary new approach to reshape traditional ground beef to make healthier and environmentally friendly burgers. With today’s increased concern about nutrition and the environment, the opportunity to make a choice is more important than ever. The Saferway Research Center’s strategy is to match ‘what is needed’ for a healthy diet and friendly to the environment – what the consumer wants – with ‘what is possible’ and what state-of-the-art technology can deliver. Saferway burger is well positioned to assist consumers in making good nutritional and environmentally friendly choices.
SAFERWAY RESEARCH CENTER IS NOW LOOKING FOR PARTNERS AND PROSPECTIVE LICENSEES TO HELP US TAKE OUR TECHNOLOGY TO THE NEXT LEVEL.
