United Nations Environmental Program| Source | Download |
Animal source foods (ASF) contribute significantly to economies, employment, and nutritional needs globally. However, the surge in meat consumption raises environmental, health, and ethical concerns. This policy brief explores the potential of novel alternatives, including plant-based, fermentation-derived, and cultivated ASF products, as a sustainable solution.
Key Points
- Environmental Impact: Conventional animal agriculture contributes 14.5–20% of global human-caused greenhouse gas emissions. Novel alternatives show promise in reducing environmental impacts, especially in comparison to high-emission sources like beef. However, energy efficiency and low-carbon energy adoption are crucial for maximizing benefits.
- Public Health: Comprehensive research is needed to evaluate the public health implications of novel ASF alternatives. While traditional plant-based diets have known health benefits, the health impacts of fermentation-derived or cultivated alternatives require further investigation.
- Socioeconomic Considerations: Adoption of novel ASF alternatives can disrupt existing food systems. Policymakers should prioritize food security, job protection, gender equity, and cultural preservation in the transition. Supporting research, open-source initiatives, and transparent regulatory frameworks can facilitate commercial viability.
- Animal Welfare: Novel alternatives offer the potential to drastically reduce harm to animals, especially plant- and fermentation-based options. Cultivated meat, though involving some use of animals, aims to minimize this impact, with ongoing efforts to eliminate the use of animal serum.
- Policy and Regulation: Governments play a vital role in shaping the future of novel ASF alternatives. Funding for research, transparent approval frameworks, and proactive policymaking are essential. Governments should reconsider subsidies supporting conventional animal agriculture to reflect health and environmental costs.
- International Collaboration: Collaboration on research, standards development, and international support is critical for the global uptake of novel alternatives. Shared knowledge and harmonized approaches can contribute to sustainable and healthier food systems.