How the WEF Plans to Take Your Steak and Give You “Shmeat”
Klaus Schwab thinks your steak is a ‘climate crime.’ We think he should try eating his own boot-flavored ‘precision fermentation’ slop for a year. Spoiler: he won’t
You’ve seen the headlines:
- “Meat is murder”
- “Cows are the new coal”
- “Eat bugs to save the planet”
At first, it sounds like fringe environmentalist chatter, the kind of thing you scroll past on your way to actual news.
But then the money starts moving. Billions of dollars. From the world’s richest foundations.
From the same people who brought you the mRNA shots, the digital ID push, and the planned climate lockdowns.
They aren’t just asking you to eat less meat. They are planning to make real meat illegal, or at least so expensive and heavily regulated that only the global elite can afford it.
The rest of you? You’ll be eating lab-grown sludge, insect protein patties, ‘products reclaimed from sewage‘ and fermented fungus goo—all while being told it’s “sustainable,” “ethical,” and “actually healthier than that bloody steak your grandfather enjoyed.”
This isn’t a conspiracy theory. It’s a consensus document. The World Economic Forum (WEF), the Bill & Melinda Gates Foundation, and the United Nations Food and Agriculture Organization (FAO) have all published blueprints for exactly this future.
They call it “protein diversification” and “alternative proteins.” We call it what it is: the Great Protein Heist.
Let’s follow the money. And the mold.
“Precision Fermentation”: A Fancy Name for Ultra-Processed Slop
You’ve heard of fermentation. Beer. Yogurt. Sourdough bread. Ancient technologies that humans have used for millennia to transform food into, well, other food.
“Precision fermentation” is different. Instead of letting microbes do their thing naturally, precision fermentation involves genetically programming microorganisms (yeast, bacteria, algae) to produce specific proteins—casein, whey, collagen, even hemoglobin.
The result? A product that looks like cheese, feels like meat, but is actually a vat-grown, ultra-processed imitation created by companies like Perfect Day, Impossible Foods, Eat Just, Upside Foods, Believer Meats, and Quorn.
We sometimes call it “shmeat.” The spelling is intentional—and if you’re not sure why, just say it out loud. We’ll wait. There you go. 😊
There are dozens of “shmeat” companies that aren’t merely trying to compete with traditional agriculture. They’re trying to replace it entirely.
And they have powerful friends.
The Good Food Institute, a nonprofit that lobbies for alternative proteins, has received funding from the Gates Foundation, the Open Philanthropy Project (funded by Dustin Moskovitz of Facebook), and even the US Department of Agriculture.
In other words, your tax dollars are subsidizing the companies that want to put your local rancher out of business.
But don’t worry. They promise the vat-grown product is “identical” to the real thing at a molecular level. Yeah, sure. And a robot is “identical” to a human partner. At a molecular level, not so much.
The Bug Agenda: Why They Keep Pushing Crickets and Mealworms
Let’s be honest. If alternative proteins were delicious, you’d already be eating them. You wouldn’t need a PR campaign, a celebrity endorsement, or a TED Talk to convince you. You’d just… eat them.
But crickets taste like… dirt.
Mealworms taste like… worms.
So why do the WEF, the UN, and a chorus of celebrity vegans keep pushing insects?
Because insects are cheap to farm and require almost no land. They are the ultimate “efficiency” protein—if you’re a spreadsheet or robot. But if you’re a human being with taste buds and a soul, they’re a culinary crime against nature.
But here’s the part they don’t say out loud: insects are also extremely easy to industrialize and control.
You can’t have a family farm of crickets. You can’t have a local butcher for mealworms. You can’t raise a few mealworm feeders in your backyard and call it dinner. You have to buy your bug protein from a centralized, corporate supplier.
No local ownership. No artisanal craftsmanship. No connection to the land. Just a factory, a conveyor belt, and a CEO who calls himself a “food visionary.”
That supplier? Likely AgriProtein, Ÿnsect, or another well-funded startup backed by the same venture capital firms that funded the mRNA vaccine push and the digital ID agenda. It’s the same faces, the same foundations, the same playbook.
- Manufacture a crisis. (Meat is murder! Cows are climate criminals!)
- Offer a centralized solution. (Here’s a patented bug paste! It’s sustainable!)
- Capture the entire market.
They’re not trying to give you choice. They’re trying to eliminate it … one meal at a time.
First they took your handshake. Then they took your job. Then they took your church. Then they took your freedom to travel, to gather, to speak. Now they’re coming for your dinner plate.
And they’re using the climate scare to do it … the same climate scare that never seems to affect their private jets, their Davos ski trips, or their billion-dollar investment portfolios.
Lab-grown protein, insect farming, and precision fermentation? Those can be centralized, automated, and monopolized. They fit perfectly into the technocratic, top-down, “we know what’s best for you” model that the global elite adore.
But let’s talk about just how insane this has gotten.
In New Zealand—a country where livestock outnumber people nearly six to one, the government has spent more than two decades debating how to tax farmers for their cows’ burps and flatulence.
Yes, you read that correctly. A “fart tax.”
First proposed in 2003 by Helen Clark’s Labour government, the so-called “F.A.R.T. tax”—which cleverly stood for the “Fight Against Ridiculous Taxes”—would have collected millions annually from livestock farmers.
Farmers were outraged. They drove tractors up the steps of Parliament in protest. The tax was eventually scrapped in favor of a voluntary research levy.
They want you to believe the problem is the cow. The problem is actually the system.
This isn’t about ‘saving the planet’, it never was. It’s about owning the food supply.
See more here substack.com
Header image: The Sociable
Some bold emphasis added