As more people become aware of the environmental impact of making and consuming food and drink, there is renewed interest in many western countries in vegetarian, vegan and flexitarian diets, which come with lower carbon footprints.
But meat and dairy are still the main source of protein for most adults in these countries. Protein is needed to grow and repair the body. So if you start eating less animal produce, you need to ensure you are still getting enough protein.
Many people might think eating less meat just means eating more plant-based meat alternatives like veggie burgers. But while these kinds of alternative protein products are better for the environment because they use less land and produce lower greenhouse gas emissions, there are drawbacks.
Some plant-based meat alternatives can be classified as “ultra- processed” and they often have a less favourable nutrition profile, higher in salt and lower in iron and vitamin B12 (although they can be lower in calories and fat too). Their taste and texture are also often criticised by consumers.
But plant-based meat alternatives are far from the only other type of protein available. There are five other broad categories: pulses, algae, insects, cultured meat, and grains such as oat, wheat, barley and other cereals which are often overlooked as environmentally sustainable plant proteins.
Here’s what you need to know about consuming more of these alternative protein sources.
Pulses
Pulses, such as beans and chickpeas, are the edible seeds of legume plants. Compared to other crops, legumes don’t need as much fertiliser, so they result in fewer greenhouse gas emissions. Legumes improve soil health and microbial diversity on farmland, and varieties can be selected to be more climate-resistant.
Their protein content ranges from 17% to 30%, and pulses are rich in fibre, vitamins and minerals. Eating pulses helps prevent chronic diseases like heart disease and diabetes too.
