A growing number of consumers are linking diet to climate change. To produce a single burger, it requires 2000-3000 litres of water and releases between 766–3000 grams of CO2 into the air, which comes from production, transportation, and cooking methods. If we were to fill up an Olympic-size swimming pool, it would only amount to 1,250 burgers, minus the toppings, says an article by the World Economic Forum. The companies at the helm of plant-based technologies, such as Impossible Foods, are paving the way for eco-friendly protein substitutes. For example, the Impossible Burger has a carbon footprint 89 percent smaller than a traditional burger, and it even sizzles like real beef.