Changes in GHG emissions of protein substitution from conventional to alternative sources

Food production, directly and indirectly, account for over 26% of greenhouse gas emissions (GHG) annually from which animal products account for almost 60% of food-related emissions and 16% of global annual GHG emissions. Multiple projections suggest the food demand for animal products to increase further by 35% by 2050 and thus the urgency for substituting alternative proteins to, at least, animal proteins. In this study, we examine GHG emissions from the production and consumption of conventional and alternative proteins. The prime focus of the study is to quantify the achievable GHG reduction through protein-to-protein substitution from conventional to alternative sources. It aims to compare the emission impacts of protein-equivalent substitution across eight conventional and six alternative protein sources through three regions—India, the United Kingdom, and the European Union—over a 30-year average. Among the conventional sources, beef-veal and sheep meat were found to be the top contributors to GHG emissions across the panel. Comparing emissions with respect to the possible switch between given alternatives to conventionals, overall, our results suggest pulses and chickpeas to be the best alternative substitutes for beef-veal and sheep meat to achieve substantial emission reduction in the three regions. Moreover, significant variations in emission reductions from substitutions seem to emerge at both production and consumption levels.