Plant-based and Cultured Cell Have the Least Environmental Impact Among Meat Alternatives |
To construct analyses on potential environmental impacts, resource consumption rates, and unintended trade-offs associated with meat substitutes in the global food system, an inter-European team of scientists detailed the potential variations in the processing level of six types of meat alternative based on factors like greenhouse gasses, land use, non-renewable energy use, and water footprint in their ingredients. Of the six, plant-based meat substitute and cultured meat were found to produce less environmental footprints. |
To construct analyses on potential environmental impacts, resource consumption rates, and unintended trade-offs associated with meat substitutes in the global food system, an inter-European team of scientists detailed the potential variations in the processing level of six types of meat alternative based on factors like greenhouse gasses, land use, non-renewable energy use, and water footprint in their ingredients. Of the six, plant-based meat substitute and cultured meat were found to produce less environmental footprints.
The study was done by analyzing 3,800 articles found in an online database that published studies in the last decade. These were narrowed down to a selection of original studies published in scientific journals in the English language. The key findings of the review by the scientists from Germany, Austria, and Finland are:
The scientists recommended to conduct holistic studies to better determine the potential synergies between environmental impact and nutritional properties of meat alternatives as both factors are not linearly dependent on each other and can influence human health directly and indirectly.
The published review is open to the public through Resources, Conservation & Recycling. https://www.isaaa.org/kc/cropbiotechupdate/article/default.asp?ID=20130
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