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Plant-Rich Diets / Non-animal protein

Plant-Rich Diets are ranked among the top climate solutions for their potential to significantly reduce greenhouse gas emissions and improve public health.

Plant-Rich Diets Image Credit: ESRAG

success 🏅Ranked in the top 5 most effective climate solutions on the planet.

With the potential to reduce 78.33 Gigatons from our 1050.91 Gigaton Drawdown Goal, supporting meat alternatives are the 2nd highest out of 93 total Project Drawdown Solutions.

If you want a tech job supporting meat alternatives
  • Search job descriptions filtered by this solution directly from ClimateBase
  • Keep an eye on emerging brands for "cultured meat" - real meat grown in a lab.
  • Companies like Upside Foods and Good Meat have just received government approval to begin in the US. Cultured meat is currently only available in Singapore. Other companies listed here.
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View open jobs in this Solution​

Example Companies​

  • Beyond Meat - Produces plant-based meat alternatives that replicate the taste and texture of animal meat.
  • Impossible Foods - Develops plant-based substitutes for meat products.
  • Air Protein - Produces sustainable protein from elements found in the air.
  • Clara Foods - Creates chickenless egg proteins without the use of animals.
  • Oatly - Specializes in oat-based dairy alternatives.
  • Just Egg - Creates plant-based egg substitutes.
  • Miyoko's Creamery - Produces vegan dairy products like cheese and butter.

Overview​

Book IconGreat article
  • By reducing worldwide cattle numbers, we can achieve immediate climate gains due to methane's short half-life. Additionally, industrial livestock reduction prevents destruction of biodiverse habitats that are ideal land sinks.
  • Beef is more resource-intensive than other meats, and animal-based foods require more resources than plant-based foods.
  • Shifting towards plant-based diets offers the greatest potential for positive impact, surpassing increased yields, agricultural efficiency, and reduced food waste.

Progress Made​

Food design technologies are revolutionizing plant-based options, enhancing taste and aroma. Advancements like extrudable fat technology, introducing new food resources, and climate-first supply chain technologies are transforming the way we eat. Embracing these innovations allows us to make sustainable choices for a healthier future.

Here are the latest technology developments:

  • Lab-grown meat (CBM): Stem cells from animal biopsy are grown in bioreactors to form muscle, fat, and connective tissue for meat production.
  • Plant- and fungi-based meat (PBM): Plant ingredients undergo sourcing, processing, and formulation stages to replace functional components in animal products through R&D.
  • Recreate products have a low background flavor: The goal is to maintain a low background flavor in products without overpowering the subtler tastes of conventional meat or seafood.
Lab-grown meat skepticism

Solutions by Sector​

Production​

  • Plant-Based Meat: Developing meat alternatives from plants and fungi.
  • Cultured Meat: Growing meat from animal cells in bioreactors.
  • Dairy Alternatives: Producing milk, cheese, and yogurt from plant sources.

Case Studies:

  1. Beyond Meat: Produces plant-based meat alternatives that replicate the taste and texture of animal meat (Beyond Meat).
  2. Impossible Foods: Develops plant-based substitutes for meat products (Impossible Foods).
  3. Oatly: Specializes in oat-based dairy alternatives (Oatly).

Distribution​

  • Supply Chain Optimization: Improving the efficiency of plant-based food distribution.
  • Retail Partnerships: Collaborating with grocery stores to increase the availability of plant-based products.
  • Online Sales: Expanding e-commerce platforms for direct-to-consumer sales.

Case Studies:

  1. Just Egg: Creates plant-based egg substitutes and distributes them through major retailers (Just Egg).
  2. Miyoko's Creamery: Produces vegan dairy products like cheese and butter, available in grocery stores nationwide (Miyoko's Creamery).
  3. The Vegetarian Butcher: Offers a wide range of plant-based meat products through retail and online channels (The Vegetarian Butcher).

Consumption​

  • Consumer Education: Raising awareness about the benefits of plant-based diets.
  • Restaurant Partnerships: Collaborating with restaurants to offer plant-based menu options.
  • Marketing Campaigns: Promoting plant-based foods through advertising and social media.

Case Studies:

  1. Veganuary: An annual campaign encouraging people to try veganism for January (Veganuary).
  2. Beyond Meat and McDonald's: Partnered to create the McPlant burger, available in select locations (McDonald's).
  3. Impossible Foods and Burger King: Launched the Impossible Whopper, a plant-based burger available nationwide (Burger King).

Lessons Learned​

  • Plant-based non-vegetarian alternatives market on the rise due to animal-borne infection risks, health concerns, and demand for good food commodities.
  • Growing public understanding and demand for plant-based alternatives driven by health benefits and appeal to flexitarians.
  • Increasing awareness of food system's climate impact influencing consumer purchasing decisions.
  • 50% of flexitarians interested in following food trends.
  • 42% of consumers worldwide expect plant-based foods to replace meat in the next decade.

Challenges Ahead​

  • Plant-based meat industry growth limited by population sensitivity to soy and gluten and high prices.
  • Incorrect perception of taste of plant-based beef products can hinder market expansion.
  • Plant-based meat is significantly more expensive than conventional meat on a per-pound basis, according to Nielsen data.
  • Analysts find it challenging to assess the sustainability of plant-based foods due to limited transparency regarding emissions.

Best Path Forward​

The future of plant-based foods in the restaurant industry appears promising as the demand for such options grows.

  • Growing adoption of plant-based diets driven by health, environmental, and ethical considerations.
  • Restaurants adapting and expanding plant-based options to meet the increasing demand.
  • Offering plant-based choices helps attract new customers and appeal to younger demographics.
  • Restaurants staying competitive in a crowded market by embracing plant-based trends.
  • Initiatives like Veganuary demonstrate popularity, with rapid sign-ups in January.
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Image credit: ESRAG

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