Alternative Protein Sources: Addressing Global Food Security and Environmental Sustainability

Abstract

The projected global population increase to 8.60 billion by 2050 and 11.20 billion by 2100 underscores the urgent need for sustainable solutions to secure essential food resources, particularly protein, for human health. Traditional animal‐based proteins, while nutritionally rich, are environmentally costly due to greenhouse gas emissions, extensive land use, and significant freshwater consumption. This review offers novel insights by systematically analyzing alternative protein sources—plant‐based proteins, single‐cell proteins, insect proteins, cultured meat, and duckweed. These alternatives are evaluated for their capacity to meet global protein demand while reducing environmental impact, aligning with key Sustainable Development Goals (SDGs), including zero hunger, clean water, and climate action. The analysis reveals that alternative proteins can reduce resource consumption by up to 70% compared to traditional animal‐based proteins, while simultaneously offering comparable nutritional benefits. However, challenges such as production scalability, regulatory hurdles, and limited consumer acceptance persist. To address these, we propose an integrative roadmap involving policy innovation, public engagement, and enhanced technological interventions. This study uniquely contributes to the discourse by synthesizing cross‐disciplinary evidence on alternative proteins and their role in advancing sustainable food systems, offering actionable pathways for achieving global food security and environmental sustainability.