Throughout April, meat-loving diners across Singapore and Hong Kong demonstrated the big difference that individual food choices can make for the planet with Impossible Foods’ Earth Month campaign.
By choosing plant-based meat dishes from the planet-first food tech company over the animal-based equivalent, Singapore’s consumers saved 102,113 sq meters of land, 46,509 kg of CO2, and 1,275,468 litres of water.
This is the equivalent to:
- Roughly the land area of 391 tennis courts or three times the size of Jewel Changi Airport
- Over 2,550,936 million water bottles worth of water (0.5L each) or the water footprint of 16,846
showers averaging 10 minutes - The greenhouse gas emissions of more than 222,276 km driven in a car
Contributing to the strong Earth Month results, Deliveroo Singapore saw a 53 per cent increase in orders for Impossible dishes from key restaurant partners Three Buns, Nam Nam, Pizza Express, and PS. Cafe throughout April, compared to March.
Top selling dishes included Three Buns’ Impossible Chedda and PS.Cafe’s long-standing PS. Impossible Burger, a favourite in Singapore since its launch in 2019.
“It has been very exciting to see the positive feedback from consumers to our Earth Month campaign during April. The cumulative results from Singapore and Hong Kong not only highlight how environmentally impactful our individual choice to consume plant-based meat is, but that food brings people together and helps to support our local restaurants during these challenging times.” said Jordan Sadowsky, Director of Global Expansion at Impossible Foods.
“We hope that more consumers will now choose Impossible Burger over beef from cows knowing that it uses a fraction of the water, land and greenhouse gas emissions. Partner that with Impossible meat’s craveable, meaty deliciousness and it’s a win-win,” he added.
Eat Impossible, love Impossible
Special Earth Month dishes included a new plant-based menu from Three Buns by Potato Head, featuring new burgers like the Impossible Hombre, a Mexican-inspired stack with Impossible hot chilli and roasted peppers, set to stay on permanent menu after selling over 500 burgers throughout Earth Month, with the restaurant selling close to 2,500 Impossible menu items over the course of the month in total.
NamNam also saw a surge in sales for its Pho Impossible, resulting in 56 per cent for total Impossible items sold across its restaurants during April, while Pizza Express’ Impossible Teriyaki Pizza outsold other Impossible items on menu by 48 per cent across its restaurants.
PS. Cafe also launched the all-new Impossible Bombay Koftas served with a cauliflower and potato hash, which will stay on its menu permanently.
New restaurant partners Straits Chinese, Chilli Padi, and Springleaf Prata Place also joined the mission by offering locally inspired delights, such as Impossible Nyonya Nogn Hiang, Impossible Rendang Burger, and Impossible Murtaburger, respectively.
Consumers could also tuck into Italian, Mexican, and Peranakan cuisine from existing restaurants partners including Impossible Pizzaiola from Extra Virgin Pizza, Tex Mex Breakfast with Impossible Chilli from Overeasy, as well as Impossible Burritos, Tacos and Quesadillas from Stuff’d, and Impossible Satay from Singapore-based restaurant group Violet Oon.
Impossible Foods is on a mission
Impossible Foods exists to reduce the need for animal agriculture, which plays a significant role in climate change and biodiversity. Using science and technology, Impossible Foods replicates the meaty taste and deliciousness that people love in meat, using plant-based ingredients with a significantly lower environmental impact.
The Impossible Burger (of 113g serving size), compared to the same amount of ground beef from a cow, uses 96 per cent less land, 87 per cent less water. and 89 per cent less greenhouse gasses. For the consumer, it means that this saves 7 square meters of land, 3 kg of CO2, and 84 litres of water.
