Reducing reliance on conventional meat through plant-based alternatives can strengthen food security, improve public health, and advance environmental sustainability
Image Source: Getty Images
Every year, World Environment Day serves as a crucial global reminder of our collective responsibility to protect nature. While we often look to renewable energy and electric vehicles as the primary shields against climate change, food production stands out as one of the most environmentally impactful human activities. Farming activities, in particular, contribute significantly to this impact, accounting for between 61-81 percent, 79 percent, and 95 percent of greenhouse gas emissions (GHGE), acidification, and eutrophication, respectively. The challenge is to meet the food demand of a projected 10 billion population by 2050 while meeting the target of 45 exajoules with a meat-heavy dietary pattern. Following the business-as-usual approach to feeding the global population would end up depleting natural resources and increasing the rate of obesity and overweight.
Meat and livestock production is projected to consume 37 percent and 49 percent of the greenhouse gas budget allowable under the 2°C and 1.5°C targets, respectively, by 2030.
Meat production leads to a substantial impact on the environment, with livestock alone emitting one-third of human-induced nitrogen. Meat and livestock production is projected to consume 37 percent and 49 percent of the greenhouse gas budget allowable under the 2°C and 1.5°C targets, respectively, by 2030. The sector's market value is estimated to exceed US$2 trillion by 2034. Beyond economic and traditional considerations, meat products provide essential macronutrients and micronutrients and constitute an important component of the food group. However, the rise in meat consumption is detrimental to both the environment and health, with an increased risk of non-communicable and metabolic diseases. While vegetarian and vegan diets have a lower environmental impact, only 5 percent of the global population is vegetarian, with the majority being flexitarians[1].
The idea of meat substitution is not only to ensure protein availability without significant reliance on meat products but also to reduce environmental and health impacts. Meat substitutes are “predominantly plant-centred food products designed to mimic the taste, texture, and functionality of meat, also known as meat analogues or imitation meat.” This is closely linked to “alternative protein”, which emphasises fulfilling protein requirements without altering the nutritional and textural profile of food. Locally available protein-rich biomass has been used to develop alternative proteins such as tofu, tempeh, and fermented breadfruit products, making them easily available and accessible. Food contributes approximately a quarter of the global carbon footprint; thus, shifting to meat substitutes could be a viable option for climate mitigation.
While vegetarian and vegan diets have a lower environmental impact, only 5 percent of the global population is vegetarian, with the majority being flexitarians.
Multiple research studies have analysed the nutritional aspects of meat substitutes compared with traditional meat products and found them more favourable. The health risks of high red meat consumption are well documented—be it diabetes, colorectal cancer, coronary heart disease, various cardiovascular diseases, or zoonotic diseases. Nutritionally, plant-based meat alternatives (PBMAs) present both opportunities and challenges. Studies examining commercial products across multiple countries have reported considerable variation in nutritional quality. Many plant-based products contain higher fibre levels and lower saturated fat content than conventional meat products. Some products also contain lower energy and fat content while maintaining comparable protein levels.
From an environmental perspective, life cycle assessment (LCA) studies consistently demonstrate advantages for many meat substitutes when compared with conventional animal products. Several studies conclude that meat analogue production is substantially more sustainable than conventional meat production. Legume-based alternatives emit lower levels of N₂O and NH₃ due to their nitrogen-fixation ability, as they require little or no nitrogen fertilisation. Consequently, many plant-based protein systems demonstrate lower greenhouse gas emissions than livestock-based systems. Research shows that replacing meat products with plant-based alternatives can be beneficial for both climate and biodiversity. This measure can potentially double climate mitigation gains and reduce the loss of ecosystem integrity by half by 2050. Plant-based foods consumed in our daily diets produce half the greenhouse gas emissions of animal-based foods.
A study published in Future Foods suggests that meat alternatives that mimic the taste and texture of meat products can be more effective at reducing demand for animal meat than at promoting the consumption of vegetarian food. Psychologists, in a study, have found that plant-based meat alternatives ‘offer a healthier and more environmentally sustainable solution that takes into account consumer preferences and behaviour.’ Additionally, plant-based meat alternatives may help address weight loss and build muscle mass.
A study published in Future Foods suggests that meat alternatives that mimic the taste and texture of meat products can be more effective at reducing demand for animal meat than at promoting the consumption of vegetarian food.
The growing environmental concern has also been instrumental in the rise in popularity and consumption of meat alternatives. According to a consumer survey on plant-based meat, 52 percent of respondents found it effective in reducing their environmental footprint, and 51 percent associated it with health benefits. Additionally, sustainable and environmentally friendly packaging has been shown to encourage flexitarian customers to choose one meatless food product over another.
Plant-based meat consumption represents a lifestyle change that aligns with sustainability goals. As technological innovation continues and consumer awareness grows, meat substitutes are likely to become an increasingly significant component of efforts to balance nutrition, environmental protection, and food security in a warming world.
Shoba Suri is a Senior Fellow with the Health Initiative at the Observer Research Foundation.
[1] A flexitarian is a “flexible vegetarian”, someone who eats a mostly plant-based diet but occasionally consumes meat, poultry, or fishplant-centred.
The views expressed above belong to the author(s). ORF research and analyses now available on Telegram! Click here to access our curated content — blogs, longforms and interviews.
Dr. Shoba Suri is a Senior Fellow with ORFs Health Initiative. Shoba is a nutritionist with experience in community and clinical research. She has worked on nutrition, ...
Read More +
PREV
