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    Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective

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    Journal Article (2.656Mb)
    Date
    2021
    Author
    Detzel, A.
    Kruger, M.
    Busch, M.
    Blanco-Gutierrez, I.
    Varela-Ortega, C.
    Manners, R.
    Bez, J.
    Zannini, E.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    BACKGROUND In the European Union proteins for food are largely animal based, consisting of meat and dairy products. Almost all soy but also a larger part of pulses and cereals consumed in the European Union are used for animal nutrition. While livestock is an important source of proteins, it also creates substantial environmental impacts. The food and feed system is closely linked to the planetary and health boundaries and a transformation to healthy diets will require substantial dietary shifts towards healthy foods, such as nuts, fruits, vegetables and legumes. RESULTS Extrudated vegetable meat alternatives consisting of protein combined with amaranth or buckwheat flour and a vegetable milk alternative made from lentil proteins were shown to have the potential to generate significantly less environmental impact than their animal-based counterparts in most of the environmental indicators examined, taking into account both functional units (mass and protein content). The underlying field-to-fork life cycle assessment models include several variants for both plant and animal foods. The optimized plant-based foods show a clear potential for improvement in the environmental footprints. CONCLUSIONS Development of higher processed and therefore higher performing products is crucial for appealing to potential user groups beyond dedicated vegetarians and vegans and ultimately achieving market expansion. The Protein2Food project showed that prototypes made from European-grown legumes and pseudocereals are a valuable source for high-quality protein foods, and despite being substantially processed they could help reduce the environmental impact of food consumption. © 2021 Society of Chemical Industry.
    https://dx.doi.org/10.1002/jsfa.11417
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7240
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/jsfa.11417
    IITA Subjects
    Food Security; Food Systems; Nutrition
    Agrovoc Terms
    Proteins; Foods; Nutrition; Food Consumption; Life Cycle; Meat Substitutes; Milk Substitutes
    Regions
    ACP; Europe
    Hubs
    Central Africa Hub
    Journals
    Journal of the Science of Food and Agriculture
    Collections
    • Journal and Journal Articles4835
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