Switching from animal-based to alternative proteins is key to cutting greenhouse gas emissions, reducing resource use, and improving overall sustainability. Our food system is a major contributor to climate change, but shifting to alternative proteins can significantly lower its impacts. Our work focuses on building a sustainability framework and evaluating nine alternative protein value chains to guide a more sustainable future.

Authors

Birgir Örn Smárason, Matís – Icelandic Food Research and Biotech

Armin Siegrist, ETH Zurich

Nilanka Sarangi, German Institute of Food Technologies (DIL)

Pooja Yadav, Natural Resources Institute Finland (Luke)

Anu Reinikainen, Natural Resources Institute Finland (Luke)

Monique Mourits, Wageningen University

Laura Malinauskaite, Matís – Icelandic Food Research and Biotech

Venla Kyttä, Natural Resources Institute Finland (Luke)