Lead author Daniel Mason-D’Croz, senior research associate, Department of Global Development in the College of Agriculture and Life Sciences: “A reduced carbon footprint and increased food system resource-use efficiency are reasons alternative proteins could be in a portfolio of technologies and policies to promote more sustainable food systems.
“Still, plant-based alternatives to beef are not silver bullets, with their impact on other environmental dimensions of the food system—such as total water use—ambiguous.”
The researchers explored different scenarios, where plant-based beef alternatives replaced 10 percent, 30 percent or 60 percent of current US beef demand.
Mr Mason-D’Croz said: “In the aggregate, food system changes would have a small, but potentially positive impact on national gross domestic product.
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