Showing results for: Substitutes for meat & dairy
This study by FCRN member Helen Harwatt and colleagues seeks to determine whether simple dietary changes can make a meaningful contribution to greenhouse gas (GHG) mitigation efforts, by considering a very simple example of US consumers substituting beans for beef in their diets. The study uses available life cycle assessment (LCA; see Chapter 2 of foodsource) data to predict the change in GHG emissions that would be associated with a substitution of beans for beef (substitution on the basis of calories, and on the basis of protein content). They place these projected changes in the context of US 2020 GHG reduction targets.
Maple Leaf Foods, one of Canada’s largest food manufacturers, has declared that it wants to become “the most sustainable protein company on earth”. With aims to improve nutrition, environmental sustainability, animal care and corporate responsibility, CEO Michael M. McCain released a statement saying that “Our food system has drifted from its roots, to nourish wellbeing, to farm sustainably, to view food as a universal good for all. We must serve the world better.”
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
This paper proposes a solution to the problems associated with the high inefficiencies and indirect detrimental environmental impacts caused by reactive nitrogen use in agriculture.The researchers suggest that land-based agriculture could be bypassed and that Haber Bosch derived nitrogen could be used directly for reactor based microbial protein production. The advantages of microbial protein production are summarised, as are the opportunities and technical challenges for large-scale production. The authors emphasise that, aside from the scientific innovation required, the main challenge to address is obtaining acceptability from regulators and consumers.
This report from The Eating Better Alliance looks at the role of business in leading the way to help people make healthy and sustainable choices, including shifting to more plant-based eating with less and better meat.
This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
Based on a case study from Oakland California, a new report by Friends of the Earth US finds that schools can make lunches healthier and more climate-friendly while also saving money— by reformulating menus so that they are more plant centred, and contain less (and better) meat and fewer dairy products.
The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals.
This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.
This article in Nature Scientific Reports details a new approach for generating skeletal muscle from pigs which can be used to make skeletal muscle – the main component of pork meat – in vitro. The techniques are potentially applicable to other types of muscle, such as heart muscle tissue, as well.
FCRN members Prof. Dr. Susanne Stoll-Kleemann and Uta Schmidt (MSc.) have brought our attention to their recent article on reducing meat consumption.