As become aware of the environmental impact of making and consuming food and drink, there is in , and diets, which come with lower carbon footprints.
Authors
Tony Benson
Research Fellow, School of Biological Sciences, Queen’s University Belfast
Anne Nugent
Reader, Nutrition, School of Biological Sciences, Queen’s University Belfast
Moira Dean
Professor in Consumer Psychology and Food Security, Queen’s University Belfast
But meat and dairy are still the main source of protein for most adults in these countries. Protein is needed to grow and repair the body. So if you start eating less animal produce, you need to ensure you are still getting enough protein.
Many people might think eating less meat just means eating more plant-based meat alternatives like veggie burgers. But while these kinds of alternative protein products are better for the environment because they use less land and produce lower greenhouse gas emissions, there are drawbacks.
Some plant-based meat alternatives can be classified as and they often have a less favourable , higher in salt and lower in iron and vitamin B12 (although they can be lower in calories and fat too). Their taste and texture are also by consumers.
But plant-based meat alternatives are far from the only other type of non-animal protein available. There are five other of protein that don’t come from animals: pulses, algae, insects, cultured meat, and grains such as oat, wheat, barley and other cereals which are often overlooked as environmentally .
Here’s what you need to know about consuming more of these animal-free protein sources.
Pulses
Pulses, such as beans and chickpeas, are the edible seeds of legume plants. Compared to other crops, legumes don’t need as much fertiliser, so they result in fewer . Legumes improve soil health and microbial diversity on farmland, and varieties can be selected to be .
Their protein content , and pulses are rich in . Eating pulses helps prevent chronic diseases like too.
Algae
Algae, such as seaweed and spirulina, are another option. Like pulses, algae are high in with .
Algae can store or from the atmosphere. Algae have .
For those who aren’t keen on munching seaweed, using such as bread might be more appealing, boosting protein content in the process – although it might colour your food green or leave a .
Cereal grains
Cereal grains, such as oats and wheat, are often considered carbohydrates. But they are also a notable plant protein source with , and some can .
Currently, many cereal grains are used inefficiently. In Ireland, a very high proportion (89%) of cereal is , with animals then used as the protein source. Consuming cereal grains directly instead of using as feed would cut greenhouse gas emissions.
Insects and cultured meat
For more adventurous diners, there are options such as insects and cultured meat. Although not prominent in the western world, insect snack bars and other cooking ingredients are available. The UK recently became the first European nation to approve the , albeit in pet food.
Particular benefits include the high protein content of insects – cricket flour is – and the meaty taste and texture of cultured meat. But these aren’t as socially acceptable , due to reasons such as disgust and familiarity. Potential allergy and ethical issues are .
