Environmental impacts of meat alternatives

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Literature

[1] Xu, X., P. Sharma, S. Shu, et al. (2021): Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food 2(9), 724–732. Doi:10.1038/s43016-021-00358-x.
[2] Poore, J. & T. Nemecek (2018): Reducing food’s environmental impacts through producers and consumers. Science 360(6392), 987–992. Doi:10.1126/science.aaq0216.
[3] Clark, M., M. Springmann, M. Rayner, et al. (2022): Estimating the environmental impacts of 57,000 food products. Proceedings of the National Academy of Sciences 119(33), e2120584119. Doi:10.1073/pnas.2120584119.
[4] Shanmugam, K., S. Bryngelsson, K. Östergren, et al. (2023): Climate Impact of Plant-based Meat Analogues: A Review of Life Cycle Assessments. Sustainable Production and Consumption 36 328–337. Doi:10.1016/j.spc.2023.01.014.
[5] Shahid, M., P. Shah, K. Mach, et al. (2024): The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review. Future Foods 10 100410. Doi:10.1016/j.fufo.2024.100410.
[6] Smetana, S., D. Ristic, D. Pleissner, et al. (2023): Meat substitutes: Resource demands and environmental footprints. Resources, Conservation and Recycling 190 106831. Doi:10.1016/j.resconrec.2022.106831.
[7] Van Mierlo, K., L. Baert, E. Bracquené, et al. (2022): Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values. Future Foods 5 100135. Doi:10.1016/j.fufo.2022.100135.
[8] Detzel, A., M. Krüger, M. Busch, et al. (2022): Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective. Journal of the Science of Food and Agriculture 102(12), 5098–5110. Doi:10.1002/jsfa.11417.
[9]  Saget, S., M. Costa, C. S. Santos, et al. (2021): Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals. Journal of Cleaner Production 297 126447. Doi:10.1016/j.jclepro.2021.126447.
[10] Sinke, P., E. Swartz, H. Sanctorum, et al. (2023): Ex-ante life cycle assessment of commercial-scale cultivated meat production in 2030. The International Journal of Life Cycle Assessment 28(3), 234–254. Doi:10.1007/s11367-022-02128-8.
[11] Kozicka, M., P. Havlík, H. Valin, et al. (2023): Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives. Nature Communications 14(1), 5316. Doi:10.1038/s41467-023-40899-2.
[12] Humpenöder, F., B. L. Bodirsky, I. Weindl, et al. (2022): Projected environmental benefits of replacing beef with microbial protein. Nature 605(7908), 90–96. Doi:10.1038/s41586-022-04629-w.

Further literature

  • Blonk Consultants (2023): Beyond Burger 3.0 Life Cycle Assessment. Available at: https://investors.beyondmeat.com/static-files/758cf494-d46d-441c-8e96-86ddb57fbed4?_ga=2.117491722.264377619.1704473761-231838696.1704473761 [Accessed: 18.10.2024]
  • Coffey, A. A., R. Lillywhite & O. Oyebode (2023): Meat versus meat alternatives: which is better for the environment and health? A nutritional and environmental analysis of animal‐based products compared with their plant‐based alternatives. Journal of Human Nutrition and Dietetics 36(6), 2147–2156. Doi:10.1111/jhn.13219.
  • Dettling, J., Q. Tu, M. Faist et al. (2016): A comparative Life Cycle Assessment of plant-based foods and meat foods. Assessing the environmental benefits of plant-based dietary choices through: a comparison of meal choices, and a comparison of meat products and MorningStar Farms® veggie products. Available at: https://www.morningstarfarms.com/content/dam/NorthAmerica/morningstarfarms/pdf/MSFPlantBasedLCAReport_2016-04-10_Final.pdf [Accessed: 18.10.2024]
  • Detzel, A., M. Krüger, M. Busch, et al. (2022): Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective. Journal of the Science of Food and Agriculture 102(12), 5098–5110. Doi:10.1002/jsfa.11417.
  • Heller, C., G.A. Keoleian (2018): Beyond Meat’s Beyonds Burger Life Cycle Assessment: A detailed comparison between a plant-based and an animal-based protein source. Available at: https://css.umich.edu/publications/research-publications/beyond-meats-beyond-burger-life-cycle-assessment-detailed [Accessed: 15.08.2023]
  • Herrmann, M., E. Mehner, L. Egger, et al. (2024): A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment. Frontiers in Sustainable Food Systems 8 1413802. Doi:10.3389/fsufs.2024.1413802. 
  • Fresán, U., M. A. Mejia, W. J. Craig, et al. (2019): Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content. Sustainability 11(12), Multidisciplinary Digital Publishing Institute, 3231. Doi:10.3390/su11123231.
  • Kazer, J., G. Orfanos, C. Gallop (2021): Quorn Footprint Comparison Report. Carbon Trust. Available at: https://www.quorn.co.uk/assets/files/content/Carbon-Trust-Comparison-Report-2021.pdf [18.10.2024] 
  • Khan, S., C. Loyola, J. Dettling et al (2019): Comparative Environmental LCA of the Impossible Burger with Conventional Ground Beef Burger. Available at: https://assets.ctfassets.net/hhv516v5f7sj/4exF7Ex74UoYku640WSF3t/cc213b148ee80fa2d8062e430012ec56/Impossible_foods_comparative_LCA.pdf [Accessed: 15.08.2023]
  • Mattick, C. S., A. E. Landis, B. R. Allenby, et al. (2015): Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States. Environmental Science & Technology 49(19), 11941–11949. Doi:10.1021/acs.est.5b01614.
  • Mejia, M. A., H. Harwatt, K. Jaceldo‐Siegl, et al. (2016): The Future Of Meat: Exploring The Nutritional Qualities And Environmental Impacts Of Meat Replacements. The FASEB Journal 30(S1). Doi:10.1096/fasebj.30.1_supplement.894.8
  • Mejia, M., U. Fresán, H. Harwatt, et al. (2020): Life Cycle Assessment of the Production of a Large Variety of Meat Analogs by Three Diverse Factories. Journal of Hunger & Environmental Nutrition 15(5), 699–711. Doi:10.1080/19320248.2019.1595251.
  • Saerens, W., S. Smetana, L. Van Campenhout, et al. (2021): Life cycle assessment of burger patties produced with extruded meat substitutes. Journal of Cleaner Production 306 127177. Doi:10.1016/j.jclepro.2021.127177.
  • Saget, S., M. Costa, C. S. Santos, et al. (2021): Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals. Journal of Cleaner Production 297 126447. Doi:10.1016/j.jclepro.2021.126447.
  • Saget, S., M. P. Costa, C. S. Santos, et al. (2021): Comparative life cycle assessment of plant and beef-based patties, including carbon opportunity costs. Sustainable Production and Consumption 28 936–952. Doi:https://doi.org/10.1016/j.spc.2021.07.017.
  • Seves, S. M., J. Verkaik-Kloosterman, S. Biesbroek, et al. (2017): Are more environmentally sustainable diets with less meat and dairy nutritionally adequate? Public Health Nutrition 20(11), 2050–2062. Doi:10.1017/S1368980017000763.
  • Shahid, M., P. Shah, K. Mach, et al. (2024): The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review. Future Foods 10 100410. Doi:10.1016/j.fufo.2024.100410.
  • Sinke, P., E. Swartz, H. Sanctorum, et al. (2023): Ex-ante life cycle assessment of commercial-scale cultivated meat production in 2030. The International Journal of Life Cycle Assessment 28(3), 234–254. Doi:10.1007/s11367-022-02128-8.
  • Smetana, S., A. Mathys, A. Knoch, et al. (2015): Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20(9), 1254–1267. Doi:10.1007/s11367-015-0931-6.
  • Smetana, S., A. Profeta, R. Voigt, et al. (2021): Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment. Future Foods 4 100042. Doi:10.1016/j.fufo.2021.100042.
  • Smetana, S., D. Ristic, D. Pleissner, et al. (2023): Meat substitutes: Resource demands and environmental footprints. Resources, Conservation and Recycling 190 106831. Doi:10.1016/j.resconrec.2022.106831.
  • Tang, M., T. Miri, F. Soltani, et al. (2024): Life Cycle Assessment of Plant-Based vs. Beef Burgers: A Case Study in the UK. Sustainability 16(11), 4417. Doi:10.3390/su16114417.
  • Tuomisto, H. L. & M. J. Teixeira De Mattos (2011): Environmental Impacts of Cultured Meat Production. Environmental Science & Technology 45(14), 6117–6123. Doi:10.1021/es200130u.
  • Tuomisto H. L., M.J. Ellis, P. Haastrup P (2014): Environmental impacts of cultured meat: alternative production scenarios. In: Schenck R, Huizenga D (eds) Proceedings of the 9th International Conference on Life Cycle Assessment in the Agri-food Sector. ACLCA.
  • Tuomisto, H. L., S. J. Allan & M. J. Ellis (2022): Prospective life cycle assessment of a bioprocess design for cultured meat production in hollow fiber bioreactors. Science of The Total Environment 851 158051. Doi:10.1016/j.scitotenv.2022.158051.
  • van Mierlo, K., S. Rohmer & J. C. Gerdessen (2017): A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value. Journal of Cleaner Production 165 930–950. Doi:10.1016/j.jclepro.2017.07.098.
  • van Mierlo, K., L. Baert, E. Bracquené, et al. (2022): Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values. Future Foods 5 100135. Doi:10.1016/j.fufo.2022.100135.


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