Meat substitutes: Resource demands and environmental footprints

Area of Science:

• Food Science
• Environmental Science
• Sustainability Studies

Background:

• The global food system faces significant environmental challenges, often linked to high rates of animal agriculture and overconsumption.
• Alternative proteins (insects, plants, mycoprotein, microalgae, cultured meat) are emerging as potential solutions to mitigate these impacts.

Purpose of the Study:

• To analyze the potential environmental impacts and resource consumption of integrating alternative proteins as meat substitutes.
• To identify unintended trade-offs and areas for future research in the context of the global food system.

Main Methods:

• A condensed analysis of recent research literature on alternative proteins and their role as meat substitutes.
• Focus on key environmental indicators: greenhouse gas emissions, land use, non-renewable energy use, and water footprint.
• Evaluation of both ingredients and ready-to-eat meat substitute products.

Main Results:

• Alternative proteins present a mixed environmental profile, with potential benefits and drawbacks.
• Resource consumption (water, energy, land) and greenhouse gas emissions vary significantly among different alternative protein sources.
• Indirect impacts, such as increased consumption rates, require further investigation.

Conclusions:

• Meat substitution with alternative proteins offers potential environmental advantages but necessitates a holistic assessment.
• Understanding the full life cycle impacts and trade-offs is crucial for sustainable food system transformation.
• Further research is needed to address knowledge gaps and guide policy for effective integration of alternative proteins.