Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective

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dc.check.date2022-07-07
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorDetzel, Andreas
dc.contributor.authorKrüger, Martina
dc.contributor.authorBusch, Mirjam
dc.contributor.authorBlanco-Gutiérrez, Irene
dc.contributor.authorVarela, Consuelo
dc.contributor.authorManners, Rhys
dc.contributor.authorBez, Jürgen
dc.contributor.authorZannini, Emanuele
dc.date.accessioned2021-08-09T08:57:01Z
dc.date.available2021-08-09T08:57:01Z
dc.date.issued2021-07-07
dc.date.updated2021-08-06T14:29:13Z
dc.description.abstractIn the European Union proteins for food are largely animal based, consisting of meat and dairy products. Almost all soy but also a larger part of pulses and cereals consumed in the European Union are used for animal nutrition. While livestock is an important source of proteins, it also creates substantial environmental impacts. The food and feed system is closely linked to the planetary and health boundaries and a transformation to healthy diets will require substantial dietary shifts towards healthy foods, such as nuts, fruits, vegetables and legumes. Extrudated vegetable meat alternatives consisting of protein combined with amaranth or buckwheat flour and a vegetable milk alternative made from lentil proteins were shown to have the potential to generate significantly less environmental impact than their animal-based counterparts in most of the environmental indicators examined, taking into account both functional units (mass and protein content). The underlying field-to-fork life cycle assessment models include several variants for both plant and animal foods. The optimized plant-based foods show a clear potential for improvement in the environmental footprints. Development of higher processed and therefore higher performing products is crucial for appealing to potential user groups beyond dedicated vegetarians and vegans and ultimately achieving market expansion. The Protein2Food project showed that prototypes made from European-grown legumes and pseudocereals are a valuable source for high-quality protein foods, and despite being substantially processed they could help reduce the environmental impact of food consumption.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDetzel, A., Krüger, M., Busch, M., Blanco-Gutiérrez, I., Varela, C., Manners, R., Bez, J. and Zannini, E. (2021) 'Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.11417en
dc.identifier.doi10.1002/jsfa.11417en
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.urihttps://hdl.handle.net/10468/11696
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.rights© 2021, Society of Chemical Industry. Published by John Wiley & Sons, Inc. This is the peer reviewed version of the following item: Detzel, A., Krüger, M., Busch, M., Blanco-Gutiérrez, I., Varela, C., Manners, R., Bez, J. and Zannini, E. (2021) 'Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective', Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.11417, which has been published in final form at https://doi.org/10.1002/jsfa.11417. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.en
dc.subjectProtein transitionen
dc.subjectProtein-rich fooden
dc.subjectPlant-based meat substitutesen
dc.subjectPlant-based milk substitutesen
dc.subjectLife cycle assessmenten
dc.subjectSustainable fooden
dc.titleLife cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspectiveen
dc.typeArticle (peer-reviewed)en
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