It’s not simply a “Why bother eating?” philosophy for the harried modern professional that never learned to cook. It’s also a nod to environmentalism. One of Soylent’s main selling points is its relatively sustainable production in a world increasingly aware of its dwindling reserve of natural resources. Amid growing concern over climate change and the role food production plays in this, the makers of Soylent are keen to point out that algae, a prolific and renewable sea organism that requires fewer resources than does production of food on farms, provides 30 percent of the calories in Soylent.

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