Abstract
Meat replacers could play a role in achieving more plant-based diets, but their current consumption is limited. The present modelling study aimed to explore the nutritional and greenhouse gas emissions impacts of meat replacers. Using dietary surveys from Denmark, Czech Republic, Italy and France (~6500 adults), we composed alternative diets in which all the meat in the observed diet (in grams) was substituted by similar use meat replacers (with and without fortification). Starting from the observed diets and meat-replacement diets, diets with improved adherence to food-based dietary guidelines (FBDGs) were modelled using Data Envelopment Analysis. These improved diets were then further optimised for dietary preferences (MaxP, diet similarity index), nutrient quality (MaxH, Nutrient Rich Diet score, NRD15.3) or diet-related greenhouse gas emissions (GHGE) (MaxS, CO2 equivalents). In all optimised modelled diets, the total amount of meat was lower than in the observed diets, i.e., 30% lower in the MaxP, 50% lower in the MaxH, and 75% lower in the MaxS diets. In the MaxP diet, NRD15.3 was ~6% higher, GHGE was ~9% lower, and ~83% of food intake remained similar. In the MaxH diet, NRD15.3 was ~17% higher, GHGE was ~15% lower, and ~66% of food intake remained similar. In the MaxS diet, NRD15.3 was ~9% higher, GHGE was ~33% lower, and ~65% of food intake remained similar. When using fortified meat replacers, for all modelled diets, the diet similarity was on average 2% lower and the GHGE reduction was on average 3% higher as compared with the same scenarios without fortification. This analysis showed that meat replacers, provided their preference is similar to meat, can provide benefits for GHGE, without necessarily compromising nutrient quality.
Highlights
Healthy and environmentally sustainable diets are key to the Sustainable Development Goals as well as the Paris Climate agreement [1,2]
For the MaxH and the MaxS diets, further improvements in nutrient quality and environmental impact occurred at the expenses of dietary preferences2.02F0o, 1r2t,hxeFOMRaPxEHERdRieEtVsI,EtWhe NRD15.3 was 11–24% higher, and the greenhouse gas emissions (GHGE) was 9–21% l5oowf e12r than observed
The benchmarking started from a set of diets that included for all individuals both their observed diet and their meat-replacement diet to identify diets that scored relatively high on criteria of food-based dietary guidelines (FBDGs)
Summary
Healthy and environmentally sustainable diets are key to the Sustainable Development Goals as well as the Paris Climate agreement [1,2]. Since the introduction of the report of the EAT-Lancet Commission, much attention has been paid to its implications for current dietary habits across the world [3]. Such healthy diets have an adequate caloric intake and consist of high consumption of plant-based foods, low amounts of animal-based foods, unsaturated rather than saturated fatty acids, and small amounts of refined grains, highly processed foods, and added sugars [3]. The difference with current dietary habits is large and requires major changes in agriculture, diets and policies and industrial practices, this process is called the ‘Great Food Transformation’
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