Food system transformation hinges on plant-based diets, not methane-busting feed solutions, warns ProVeg

29 May 2023 --- Technical fixes to reduce methane emissions from the animal agriculture industry are not long-term solutions to climate change, argues ProVeg International. Instead, the organization flags that reducing animal stocks and meat consumption are more viable actions.

Raphaël Podselver, director of UN Affairs at ProVeg International, speaks to FoodIngredientsFirst about some of the latest methane-busting initiatives from industry that focus on seaweed-based (or other) feed solutions to cut emissions, therefore making the livestock sector more sustainable. 

Sixty percent of methane emissions come from global food systems, and reducing methane by 30% by 2030 is vital to achieving the Intergovernmental Panel on Climate Change (IPCC) climate targets. 

However, greenhouse gas emissions have continually increased in recent years, with 2021 and 2022 recording the most significant increases in methane emissions ever recorded, according to Climateworks Foundation and Global Methane Hub.

Methane-suppressing products 
Ruminant livestock – cattle, sheep and goats – is the largest methane emission source in global food systems and the sector where the greatest economic value can be generated through innovation.

Feed solutions have been heralded as a key way to bring down methane emissions, with feeding cows red seaweed poised to turn the tide on dairy and meat’s methane emissions.Feed solutions have been heralded as a key way to bring down methane emissions, with feeding cows red seaweed poised to turn the tide on dairy and meat’s methane emissions.

But, despite much fanfare surrounding seaweed-based solutions for feed, ProVeg insists that ultimately, only by reducing the demand for meat – and unlocking the potential for alternative proteins as plant-based meat replacements as well as cultivated meat – can society “tackle the huge associated environmental problems caused by livestock.” 

“Most of the technical fixes are only at the beginning of their development, and we need quicker solutions to tackle the climate crisis. Reducing methane now is a quick way to mitigate or even drastically reduce global warming. While we need urgent solutions and binding targets for other sectors such as energy or transportation to bring down CO2 as well, reducing methane can provide short-term relief,” explains Podselver.

“In general, moving toward plant-based diets is among the most effective levers to reducing emissions from food.”

But what barriers and roadblocks prevent more meat-eating consumers from taking up a flexitarian diet and driving down their meat consumption?

Plant-based offerings – many of which have been on the markets for several years now – are being improved, particularly with regards to becoming more clean label. 

Despite some saying the plant-based space is evening out now after a few years of significant innovation with hundreds of brands getting alternative meat and dairy products on the shelf as quickly as possible, there is now a greater focus on premium products, salt reduction and a simple list of ingredients and technologies. 

There remains plenty of growth potential, and the plant-based space is far from plateauing, say pioneers.

“The number of plant-based meat and fish alternatives continue to increase, so people are less likely to feel they are missing something on their plate. ProVeg Incubator has recently accepted a new cohort of start-ups with incredible products in development,” Podselver continues. 

“We are also seeing major companies such as Lidl, Aldi and IKEA taking decisive action to increase the availability of plant-based food, which will help, especially flexitarians, to shift away from meat consumption. Even Burger King UK has pledged to be at least 50% plant-based by 2030, and we hope other fast food chains will follow its lead,” he states. Meat and dairy industries are focused on making animal-based products more sustainable.

How does cultivated meat fit in?
Advancements in the cultivated meat, fish and seafood space are expected to impact the volume of “real meat eaters” turning to alternatives that cook, behave and taste like their animal counterparts. 

Cultured meat has recently received regulatory approval in Singapore, and there is significant movement in the US. 

Upside Foods has become the first company in the world to receive a “No Questions” letter from the US Food and Drug Administration for cultivated meat, poultry or seafood, which means the government food agency accepts Upside’s conclusion that its cultivated chicken is safe to eat.

Industry transitions
While the meat and dairy industries focus on making animal-based products more sustainable, plant-based proponents claim industries can adapt to producing new products and jobs are transitioned to new industries. 

A report by the International Labour Organization, called “Jobs in a net-zero emissions future in Latin America and the Caribbean,” showed that shifts in diets could create 19 million more full-time equivalent jobs in plant-based agriculture in 2030 in Latin America, but 4.3 million fewer jobs in livestock herding. So job creation in plant-based systems more than compensates for lost jobs.” 

“Already, some of the biggest meat companies, such as Tyson in the US, are producing and selling plant-based meat alternatives with an eye on the future. German meat producer Rügenwalder Mühle entered the plant-based sector in 2014 and, by 2020, was already earning more revenue from its plant-based meat alternatives than from its animal-based sausages and cold cuts,” Podselver notes. 

“While we need to sharply reduce animal consumption, especially in developed/western regions, for environmental and health reasons, having more sustainable approaches for the remaining meat and dairy production that can be implemented quickly is, of course, to be welcomed, but the transition toward more plant-based diets is a more holistic solution for food system transformation.”

“We believe the focus should be on promoting plant-based foods as best we can – through encouraging public procurement, funding research and development and favorable policies such as 0% VAT on fruit and vegetables – rather than looking to preserve an intensive animal agriculture system that has high land and water use, and causes deforestation through grazing and growing of animal feed,” he concludes.

By Gaynor Selby

This feature is provided by NutritionInsight’s sister website, FoodIngredientsFirst.

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