Comparison of environmental impacts of individual meals - Does it really make a difference to choose plant-based meals instead of meat-based ones?

Abstract

More than one third of global greenhouse gas emissions (GHG) can be attributed to our food system. Limiting global warming to 1.5° or 2 °C will not be possible without reducing GHG emissions from the food system. Dietary change at the meal level is of great importance as day-to-day consumption patterns drive the global food production system. The aim of this paper was to assess the life cycle environmental impact of a sample of meals from different cuisines (chilli, lasagne, curry and teriyaki meals) and their meat-based, vegetarian, vegan, and whole-food vegan recipe variations. The environmental impacts (global warming, freshwater eutrophication, terrestrial acidification and water depletion potential) of 13 meals, made with 33 different ingredients, were estimated from cradle to plate using Life Cycle Assessment (LCA). Results showed that irrespective of the type of cuisine, the plant-based version of meals (vegan and whole-food vegan) had substantially lower environmental impacts across all impact categories than their vegetarian and meat-based versions. On average, meat-based meals had 14 times higher environmental impact, while vegetarian meals had 3 times higher environmental impact than vegan meals. Substantial reductions in the environmental impacts of meals can be achieved when animal-based ingredients (e.g., beef, cheese, pork, chicken) are replaced with whole or minimally processed plant-based ingredients (i.e., vegetables, legumes) in recipes. Swapping animal-based meals for plant-based versions, and preferably transitioning to plant-based diets, present important opportunities for mitigating climate change and safeguarding environmental sustainability.