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Counterpoint would be that production of other proteins (beef and chicken) would increase to make up for the lost production of pork, but the arguments against that are

1. Have to look at how much feed those require vs pigs (clearly chickens require way less) and

2. Pork is a cultural thing in China. There's some substitution, but to an extent they will simply eat less protein in absolute terms.

These were the kinds of things we thought a lot about. Had to think through this very carefully.




Why do you call „meat“ „protein“?


Just habit. Beef, chicken and pork are collectively referred to as "proteins" within the investment community/people who follow Ag and Food companies.


That's what restaurants (behind the scenes) call them, too.


I've seen them mentioned on menus under a "Proteins" heading in the context of a customizable meal.


That’s pretty common shorthand. For example, lots of people wouldn’t include fish as “meat” but would include it as a protein.




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