SCIENCE

Plant-based scientists

The science behind plant-based eating is clear – and scientists old and new are providing the evidence that addressing the impact of our food choices is a critical step.

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Sylvia Earle

Marine Biologist, plant-based for several years:

“So, should we race to see how quickly we can consume the last tuna, swordfish, and grouper? Or race to see what can be done to protect what remains? For now, there is still a choice.”

Brian Greene

Theoretical Physicist, plant-based for several years:

"If we all went vegan, we'd go a long way toward dealing with climate change while also boosting overall health."

T. Colin Campbell

Biochemist, plant-based since 1990:

“So, what is my prescription for good health? In short, it is about the multiple health benefits of consuming plant-based foods, and the largely unappreciated health dangers of consuming animal-based foods, including all types of meat, dairy and eggs.”

Yuval Noah Harari

Historian, plant-based for several years:

"I'm vegan, though not completely religious about it. While writing 'Sapiens,' I became familiar with how we treat animals in the meat and dairy industries. I was so horrified that I didn't want to be a part of it anymore."

Mayim Bialik

Neuroscience, plant-based since 2009:

"We actually need a lot less protein than we ingest as a Western country. Overconsumption in protein has been linked to an increase in cancer and many other diseases in countries that use meat as their main source of protein."

Tim Searchinger, JD

Researcher, mostly plant-based for several years:

“If we tried to produce all the food needed in 2050 using today’s production systems, the world would have to convert most of its remaining forest, and agriculture alone would produce almost twice the emissions allowable from all human activities.”

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