Alternative proteins can help combat climate change and mitigate business risk, urges GFI
Dutch research organization CE Delft and the Good Food Institute (GFI’s) life cycle assessment found that plant-based chicken emits 86% fewer emissions than conventional chicken, and cultivated chicken produced with renewable energy emits 17% less CO2 emissions than conventional chicken. Even more emissions savings are possible with pork and beef products.
In August 2021, IPCC released the first installment of its Sixth Assessment Report, which provides “more insight than ever before” into the extent of climate impacts. While not explored in the IPCC report specifically, the evidence is clear: how we produce, manufacture, and distribute our food contributes to climate change.
Agriculture, forestry and land use causes 7% of carbon dioxide (CO2) emissions and 46% of methane emissions, much of which is driven by food production, says the GFI.
Understanding how agriculture and the food industry impact our planet is vital for the climate conversation and identifying solutions.
Below are the GFI’s three critical insights on climate change for the agriculture and food industry and three actions food companies can take to support climate solutions.
- The data is clear. The GFI says it is possible to avert notable global warming by switching from conventional meat to plant-based or cultivated meat.
- Making meat in lesscarbon-intensive ways via alternative protein technologiesis a clear and feasible solution that can contribute to deep emissions reductions.
- As agriculture, forestry, and land use are the most significant contributors of methane emissions (46%), alternative proteins have the potential to play a unique role in achieving methane emissions reductions.
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