Double that. I'll also recommend to try some fungi/bacteria pre-processing as it bumps the taste:

Kimchi & Sauerkraut to wet the appetite.

Don't use salt, use Miso. The darker the better.

Tempeh is awesome and comes with soy (nutty), lentil (strong taste like aged meat), chickpeas (floral), beans (melty), or other legume/cereal/nut. Can include spices and seed for extra taste and crunch.

Nuts cheese tastes "cheesy" in a similar way similar to their diary version (Roquefort, Cheddar, Blue, Camembert, Brie...) depending on the ferment, without the "milky" taste. Nut taste instead, obviously but that can be offset with other oils/fats.

Economy of scale and subsidies have a major influence on shelf prices. Is is a red flag to be a small producer and/or not profiting from public money? Some wouldn't cold-ban a product only based on it's price, especially if it's pioneering.

Being "certain that the negative environmental consequences are worse" seems an stretch from weak initial judgement.

The fish counter comes from here https://www.cambridge.org/core/journals/animal-welfare/artic...

One could argue there's a double count: about one-fifth of fish are caught to feed other animals (mainly fish, but also terrestrial animals). But I don't think one kill offsets another.

> around half of wild-caught finfish numbers are destined for reduction to fishmeal and oil, of which, respectively, 70 and 73% are used for aquaculture feeds

I cook more with feeling than recipe and I as I hike for multi days I try to vary the meals to avoid getting bored. My typical bag includes multiples zip bag with ingredients and I pick a few to make a meal:

- semolina of wheat, whole wheat, rye, lentils and chickpeas

- flakes-instant smashed potatoes / adzuki beans. Instant quinoa packed with prots but miss carbs.

- sesame seeds, sunflower seeds, pumpkin seeds

- dried seasoning algae, yeast, zaatar or thyme. Curry powder or other spice mix.

One of my favorite mix is 1/3 lentil semolina, 2/3 wheat semolina, sesame seeds and yeast. Mix together, add water and cover for a few minutes.

Edit: last year I used a food dehydrator to pack some sauces and cooked vegetables. Works great for the ones in think slices.

I depends the beans and their freshness. If soaked and not 2yo+, it’s less than 1 hour for most of them. 30 min is enough for azuki and chickpeas if soaked 48h.

There’s other tricks: various beans can be found in the form of instant powder or flaskes (1 min watering - no cooking) semolina (5 min watering - no cooking) and pre steamed (no watering - 10/20 min cooking). I bring those to hike on the mountain and use gaz only to make them hot. Mixed with cereals semolina, spices, herbs and oil/nuts its the perfect submit meal.