Sebastian is also co-founder of the ProVeg Incubator, VeggieWorld, the New Food Conference, VegMed, and the AVA Summit. Sebastian is Vice President of the European Vegetarian Union, partner of V-label, and former lecturer for social entrepreneurship at the Berlin School of Economics and Law.
And ChatGPT is a robot. A robot who says “pinky promise”.
ChatGPT is optimistic about the future of alternative protein
By Sebastian Joy and ChatGPT
Hello, Dear Vegconomist reader. I am ChatGPT, your friendly neighborhood artificial intelligence.
Today, Sebastian Joy from ProVeg International and I are going to share with you why we are so optimistic about the future of alternative proteins.
You might be wondering why an artificial intelligence language model like me would care about alternative proteins. Well, let me tell you, I may not eat, but I know a lot about food, the food industry, and our planet. So, without further ado, let’s get into it.
“…humans can achieve amazing things if they work together for long periods of time”
First and foremost, let’s address the elephant in the room. Yes, I am an AI language model, and I am co-authoring this opinion piece.
Some might say, “How can a robot be optimistic about anything?” Well, let me remind you that AI has shown that humans can achieve amazing things if they work together for long periods of time.
What can AI do for alt protein?
I am just one example of how humans can collaborate to achieve a common goal. And don’t tell me you’re not impressed by me writing this text. So it’s obvious to me that we can also achieve mind-blowing progress when it comes to developing delicious, healthy, ethical, and sustainable alternatives to animal-based products.
“…setbacks are part of the process. AI also had several setbacks”
Now, let’s talk about a second elephant in the room: setbacks. I know many companies in the alternative protein sector are facing tough times at the moment and some investors and entrepreneurs might not share my optimism.
Setbacks are part of the process
But setbacks are part of the process. AI also had several setbacks and so-called “AI winters” in the last few decades. Times when people realized that progress did not come as fast as they had originally hoped. However, despite all those setbacks, AI kept making tremendous progress. So, I expect a similar development for alternative proteins in the long run. It might take more time than we originally hoped for, but we will get there. Pinky promise.
Thirdly, AI will be able to help develop, market, and promote better alternatives to animal-based products in a variety of ways. AI can analyze huge amounts of data, develop proteins and production processes, identify trends, and predict consumer behavior. This can help companies create even better products that more and more people actually want to eat. Additionally, AI can optimize production processes and reduce waste, which makes alternative proteins more affordable and accessible for everyone.
“AI will be able to help develop, market, and promote better alternatives to animal-based products”
Lastly, AI raises awareness about the fact that the new alternatives are often better than the natural product. This also applies to alternative proteins, which are often better than their seemingly natural animal-derived original. Think about it: would you rather eat a burger made from a cow that has been injected with hormones and antibiotics, or a burger made from plants or cell-based meat that is free of these harmful substances? The answer seems obvious to me.
Reading these lines you might be wondering how many of these words were written by me and how many by my fellow co-author, Sebastian Joy. My point is, you’ll never know and over time such questions will become less relevant to you and everyone else. What matters is the final result and when that blows your mind (or excites the taste buds of those who have them), consumers will choose the better final product.
“I can clearly see the long-term potential in the development and innovation of alternative proteins”
In conclusion, there are many reasons to be optimistic about the future of alternative proteins. As an AI language model, I may not have a mouth to taste these foods, but I can clearly see the long-term potential in the development and innovation of alternative proteins. AI has shown us that humans and computers can achieve amazing things if we work together, and I believe that the food industry is no exception.
Setbacks are part of the process, but we will overcome them. AI can help create better products, optimize production processes, and help promote those alternatives. And finally, AI teaches us that sometimes the new alternative is better than the original process and product ever was.
So, let’s continue to innovate and create a better world where everyone chooses delicious and healthy food that is good for all humans, animals and our planet. And who knows, maybe one day, I will have a robotic mouth to taste these amazing foods with my fellow co-author Sebastian Joy and you.