That’s because the plan all along was never to attract vegans or even people who were particularly health-conscious. Rather, Impossible Foods’ goal is to provide something that comes as close as possible to the multi-sensory experience of eating a conventional burger, reducing the environmental impact. Standard beef uses up enormous amounts of land and water, and apart from the CO2 produced by the manufacturing process, storage, and transportation, cows produce a great deal of methane, an even more powerful greenhouse gas. Hormone-, antibiotic-, and cholesterol-free, the Impossible Burger uses approximately 75 percent less water, generates about 87 percent fewer greenhouse gases, and requires around 95 percent less land than an ordinary beef patty.
While leading chefs — David Chang, Traci des Jardins, Chris Cosentino — have jumped on the bandwagon since the Burger’s 2011 debut, it’s vital for Impossible to move beyond that niche and into the mainstream, something that will only happen with deals like this. Schools, stadiums, hospitals, and other places that serve mass audiences are the key to its success, and more than 800 restaurants have signed on, too.
Stadium attendees can find it in two places in the Coliseum. Concession Stand 123 will have Impossible “French Onion” Sliders with caramelized balsamic onions, oil-cured tomatoes, a brie spread, and brioche slider buns, while Shibe Park Tavern will made an Impossible “Breakfast Burger” with oil-cured tomatoes, applewood-smoked bacon, a sunny side egg, ghost pepper cheese, and bacon aioli on a brioche bun.