Potential of Meat Substitutes for Climate Change Mitigation and Improved Human Health in High-Income Markets

Abstract

The global food system contributes approximately one-quarter of greenhouse gas (GHG) emissions, with these dominated by the livestock sector. The projected increase in livestock demand is likely to undermine efforts to keep global average warming below a 2 • C target. A carbon tax is often proposed as the preferred demand-side mechanism for reduced meat consumption. Previous studies, however, suggest that while this could prove successful in reducing net global emissions, it may worsen nutritional standards in lowest-income nations. An alternative market mechanism which may simultaneously reduce GHG emissions and improve health at all income levels is a reduction in the price of meat substitute products (meat-free proteins with particular nutritional and aesthetic similarities to meat). Using a combined ecological and health modeling approach, we project the associated GHG savings and health benefits associated with a stepwise reduction in the price of meat substitute products. Utilizing food demand elasticities, we quantify the substitution of meat commodities across a range of social acceptability scenarios. Our results show that meat substitute products-integrated within a "flexitarian" approach (primarily vegetarian but occasionally eating meat and fish)-have a large potential for reducing GHG emissions (up to 583 MtCO 2 e per year) and improving nutritional outcomes (up to 52,700 premature deaths avoided per year). However, this capacity is strongly dependent on a combination of price reductions and improved social acceptability of this product group; therefore both will be essential.

Scientists’ warning to humanity: microorganisms and climate change

“…In this latter case, the aim would be to produce cattle lines that sustain microbial communities producing less methane without affecting the health and productivity of the animals 261 . Fungal proteins can replace meat, lowering dietary carbon footprints 262 .…”

Technology for Sustainable Urban Food Ecosystems in the Developing World: Strengthening the Nexus of Food–Water–Energy–Nutrition

“…Rather than giving up the experience of eating red meat, technology is enabling marketable, attractive plant-based meat substitutes, and lab-grown meat that can potentially drastically reduce world per capita consumption of animal-produced red meat. It turns out that current agricultural production systems for "red meat" have a far greater detrimental impact on the environment than automobiles (Weber and Matthews, 2008;Ritchie et al, 2018).…”

Strategies for Sustainable Substitution of Livestock Meat

“…Likewise, in another study, although the replacement of meat with Quorn (mycoprotein) resulted in significant GHG reductions, the GHG footprint of mycoprotein products was similar to poultry. In this study, the GHG reduction was significantly greater for the high social preference scenario (583 Mt CO 2 -eq) as compared to the low acceptability scenario (46 Mt CO 2 -eq) [45]. However to make mycoprotein based protein competitive to chicken, apart from further technological innovation, utilization of agri-food wastes has been recommended.…”