Greenhouse gas emissions, energy demand and land use associated with omnivorous, pesco-vegetarian, vegetarian, and vegan diets accounting for farming practices

Rabès, Anaëlle; Seconda, Louise; Langevin, Brigitte; Allès, Benjamin; Touvier, Mathilde; Herçberg, Serge; Lairon, Denis; Baudry, Julia; Pelletier, Philippe; Kesse‐Guyot, Emmanuelle

doi:10.1016/j.spc.2020.02.010

Cited by 53 publications

(40 citation statements)

References 47 publications

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“…Indeed, low GHGe in this profile should be ascribed to the very low consumption of ruminant meat. This is similar with other studies showing plant-based diets having lower GHEe compare to omnivorous diet (Rabès et al, 2020). Note that dairy intake was relatively high for this profile – in fact the highest of the 5 profiles – which may be considered a practical conflict between the production of ruminant meat and the production of milk.…”

Section: Discussionsupporting

confidence: 93%

Dietary protein consumption profiles show contrasting impacts on environmental and health indicators

Perraud

Wang

Salomé

et al. 2022

Preprint

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Patterns of protein intake are strong characteristics of diets, and protein sources have been linked to the environmental and nutrition/health impacts of diets. However, few studies have worked on protein profiles, and most of them have focused on specific diets like vegetarian or vegan diets. Furthermore, the description of the environmental impact of diets has often been limited to greenhouse gas emissions (GHGe) and land use. This paper analyzes the alignment of environmental pressures and nutritional impacts in a diversity of representative protein profiles of a western population. Using data from a representative survey in France (INCA3, n = 1,125), we identified protein profiles using hierarchical ascendant classification on protein intake (g) from main protein sources (refined grains, whole grains, dairy, eggs, ruminant meat, poultry, pork, processed meat, fish, fruits & vegetables, pulses). We assessed their diet quality using 6 dietary scores, including assessment of long-term risk for health, and associated 14 environmental pressure indicators using the Agribalyse database completed by the SHARP database for GHGe. Five protein profiles were identified according to the high contributions of ruminant meat, pork, poultry, fish, or, conversely, as low contribution from meat. The profile including the lowest protein from meat had the lowest impact on almost all environmental indicators and had the lowest long-term risk. Conversely, the profile with high protein from ruminant-based foods had the highest pressures on most environmental indicators, including GHGe. We found that the protein profile with low contribution from meat has great potential for human health and environment preservation. Shifting a large part of the population toward this profile could be an easy first step toward building a more sustainable diet.

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Section: Discussionsupporting

confidence: 93%

Dietary protein consumption profiles show contrasting impacts on environmental and health indicators

Perraud

Wang

Salomé

et al. 2022

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Adequate and high-quality protein intake is particularly important for our health [1]. Compared with plant-based proteins, animal-based proteins in the diet, such as meat, dairy, and egg, account for more water and land resource use and are the second highest source of global greenhouse gas emissions [2]. With an increased global focus on being climate friendly, plant-based protein foods have a fundamental role in achieving and sustaining net-zero emissions in the agriculture sector [3].…”

Section: Introductionmentioning

confidence: 99%

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

Xiao

Wang

Zhang

et al. 2022

Foods

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Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great potential for structural modifications and improving the processing efficiency of proteins. In this review, we firstly revisit the enzyme reaction mechanism of protein-glutaminase and its fundamental differences from other enzymatic methods for the deamidation of proteins. Then, the latest advances regarding the suitability of protein-glutaminase modifications for improving the functional properties (e.g., solubility, emulsifying and foaming properties, flavor, and reduction in allergenicity) of plant-based proteins are overviewed. Finally, we address the potential prospect associated with the use of protein-glutaminase in plant-based protein foods, such as meat, dairy, and egg alternatives. This review provides a novel perspective for the design of plant-based protein foods by using protein-glutaminase in order to match animal counterparts in taste and texture, and to fuel widespread adoption.

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“…Nevertheless, Rabès et al ( 2020 ) highlight that omnivorous consumers have the highest environmental impact, and vegans the lowest, and further that an organic-based omnivorous diet has a higher environmental impact than a conventional one (see also Chai et al ( 2019 )). Additionally, Mottet et al ( 2017 ) highlight that animals have relatively low efficiency in converting feed into human-edible foods, more so when considering that feed rations may contain human-edible food and that these feed rations are competing for land suitable for human-edible food production.…”

Section: Introductionmentioning

confidence: 99%

The cost of healthier and more sustainable food choices: Do plant-based consumers spend more on food?

Pais

Marques²,

Fuinhas³

2022

Agric Econ

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Plant-based diets are often promoted as healthier and more sustainable and thus as a mechanism to achieve the targets proposed to mitigate climate change and noncommunicable diseases. However, plant-based diets can be perceived as more expensive than the common omnivorous diets, when considering the expensive novel meat substitutes and also the higher costs of fruits and vegetables, whose consumption is perceived to increase. Therefore, the present study assesses the question: Do plant-based consumers spend more on food compared to omnivorous consumers? Based on primary data (n = 1040) collected through an online survey, representative of the Portuguese population, through logistic regressions, it was possible to conclude that plant-based consumers, particularly vegan, are associated with lower food expenditures compared to omnivorous consumers. In fact, plant-based consumers are shown to spend less than all other consumers assessed. Food policies aligning healthiness and sustainability with affordability can deliver a major boost for the promotion of plant-based diets and help achieve the mitigation targets proposed.

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Greenhouse gas emissions, energy demand and land use associated with omnivorous, pesco-vegetarian, vegetarian, and vegan diets accounting for farming practices

Cited by 53 publications

References 47 publications

Dietary protein consumption profiles show contrasting impacts on environmental and health indicators

Dietary protein consumption profiles show contrasting impacts on environmental and health indicators

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

The cost of healthier and more sustainable food choices: Do plant-based consumers spend more on food?

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