Summary
This systematic review examines the sustainability profile of meat alternatives relative to conventional meat production across environmental, nutritional and systemic dimensions. The paper synthesises evidence on how plant-based proteins, cultivated meat, fermented proteins and other substitutes compare in terms of climate impact, resource efficiency and alignment with food system goals. The findings contribute to understanding whether and under what conditions meat alternatives support sustainable food systems.
Regional applicability
Relevant to UK food policy and industry transition towards sustainable proteins, informing procurement standards, labelling requirements and environmental impact reduction targets. Findings may inform UK agriculture and net-zero commitments, though geographic applicability depends on whether the review includes UK-specific production systems and supply chains.
Key measures
Likely greenhouse gas emissions, land use, water consumption, protein yield, nutritional composition, and systemic sustainability indicators across meat and alternative protein sources
Outcomes reported
The study likely compared environmental, nutritional, and systemic sustainability metrics across conventional meat production and various meat alternative categories (plant-based, cultivated, fermented). The analysis probably assessed lifecycle impacts, resource efficiency, and food system implications.
Topic tags
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