Insights
From research papers to the latest from financial institutions and universities to think tank presentations, the list of outstanding thought pieces keeps expanding. We’ve compiled some of our favorites for those interested in learning more about alternative proteins, their place in the global food supply chain, and the potential impact on the world-wide economy.
So grab a cup of (shade-grown, bird-friendly, fair-trade, ethically produced) coffee and stay a while — here you can learn more about plant-based proteins and the entrepreneurs dedicated to launching sustainable food businesses.
Alternative Proteins
Finding an intersection between environmental impact, human health, and animal stewardship, alternative proteins and plant-based substitutes for meat, seafood, and dairy are having a major impact on a shifting dietary revolution.
Plant-based Foods
At the center of the food industry transformation are plant-based foods which have gone from tofu and tempeh to include a wide array of 20,000 species of edible plants grown around the world. Plant-based meat products saw 75% growth in 2020 alone with 57% of all US households purchasing plant-based products.
Foods for Fermentation
Beyond the traditional fermentation used in familiar foods, like yogurt and sauerkraut, biomass or microbial fermentation is constructing the next level of alternative and complementary food products singularly and in conjunction with other alternative protein products. Using synthetic biology, or precision fermentation, microorganisms are able to produce substances that mimic elements produced by animals, such as cheese and even human breast milk.
Cultivated Foods
A quickly expanding industry is taking shape in the food sector using cellular agriculture and cell-based technology. Safely harvested cells from plants, animals, and fish are being cultivated to produce food that is healthy and sustainable and could provide answers to the challenges of feeding the world’s growing population.
FAO’s 1.5 °C roadmap for food systems falls short
Worldwide trends in underweight and obesity
Critical transitions in the Amazon forest system
Rapid groundwater decline and some cases of recovery in aquifers globally
Exposure of U.S. adults to microplastics from commonly-consumed proteins
Processing the discourse over plant-based meat
The State of Food and Agriculture 2023
The state of food systems worldwide in the countdown to 2030
Carbon opportunity cost increases carbon footprint of grain-finished beef
What’s Cooking? An assessment of potential impacts of selected novel alternatives to conventional animal products
Global Tipping Points
Modern Meat
Broken Record: Temperatures hit new highs, yet world fails to cut emissions (again)
Nitrogen fertiliser production outstrips global needs and exceeds planetary boundaries by factor of two
Countdown on health and climate change: the imperative for a health-centred response in a world facing irreversible harms
The global and regional air quality impacts of dietary change
The Imperative of Cutting Methane from Fossil Fuels
Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives
Securing a just transition to healthy, environmentally sustainable diets for all
Earlier collapse of Anthropocene ecosystems driven by multiple faster and noisier drivers
Mitigating Risk and Capturing Opportunity: The Future of Alternative Proteins
Reducing Methane Emissions in the Global Food System
Synthesis Report of the Sixth Assessment Report
2022 State of the Industry: Plant-Based
Journey to a More Sustainable Food System
Rethinking Climate Change
State of the Industry Report: Plant-Based Meat, Eggs and Dairy
An Ocean of Opportunity
Plant Forward Opportunity 2021
AR6 Climate Change 2021: The Physical Science Basis
Not Zero
State of the Industry Report: Cultivated Meat
The EAT-Lancet Commission on Food, Planet, Health feeding a future population of 10 billion
Growing the Good Report, The Case for Low-Carbon Transition in the Food Sector
Food System Impacts on Biodiversity Loss
The Great Protein Shake-Up?
State of the Industry Report: Fermentation
