TIARD Consulting

Sustainable Eating – Part 3: Diversifying Proteins

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by

lauriane@tiard.com
in

This post is a part of a presentation initially written in French, and presented during the monthly reunion of the collective I organise with one of my dear friend Julie Goudet. We bring together the french community in Hamburg to provide Educational talks and trainings about Sustainability and protection of the biodiversity.

There are many other topics in the field of sustainable eating, but the impact of meat is so present that I will end the series with it. Here the numbers speak louder than words.

The Heavy Footprint of Meat Production:

Let’s start with a staggering statistic: a whopping 89% of emissions from agricultural production are linked to the production of meat, eggs, and dairy products. It’s not just about the sizzling steaks and creamy cheese – it’s about the environmental toll they take. The culprits? Methane emissions from ruminant digestion, CO₂ emissions from deforestation, and nitrous oxide emissions from synthetic fertilisers used in intensive agriculture and animal waste. It’s a triple threat to our planet.

Land Use Dilemma:

Land, a precious resource, is also heavily impacted. Animal feed accounts for a significant chunk – approximately 79% of the world’s consumption of plant proteins. Oil cakes, cereal grains, and cereal co-products dominate the scene, with oilcakes leading the pack at 112 million tonnes. To put it into perspective, it takes around 9.2 kg of plant protein (including fodder) to produce just 1 kg of animal protein. A stark comparison when we consider that proteins directly consumable by humans have a ratio of 1 kg of plant protein to 1 kg of animal protein.

Human Protein Requirements:

Now, let’s address the age-old question – meat or not meat? According to health guidelines, protein requirements vary based on age, activity level, and life stage. For instance, a sedentary person needs around 0.8g of protein per kilo of weight per day. However, the debate rages on about the necessity of meat, eggs, or dairy for good health. The complexity arises from the lack of conclusive evidence on the difference in quality between animal and vegetable proteins.

Flexitarianism: A Green Approach 🌱

Enter the era of flexitarianism – a dietary approach that embraces diversity intake beyond pure vegetarianism. Studies abound with evidence supporting the benefits of reducing meat consumption for both personal health and the health of the planet. But what does this look like in practice?

Consider none-meat proteins (with protein content per 100g) :

Product g protein/100 g cookedKg CO2 eq./100gKg CO2 eq./100g impact for a daily protein ration for an adult weighing 80kgquantity in grams to be consumed per day for an adult weighing 80kg
Avocado1,560,2510,44166,7
Potato1,60,052,04062,5
Peas50,11,31300,0
broccoli40,050,81625,0
Chick peas8,30,21,6783,1
Coral lentil10,60,21,2613,2
Green lentil10,10,21,3643,6
Tofu14,70,080,4442,2
Kidney beans9,60,151,0677,1
Brussels sprouts40,050,81625,0
Kale4,30,050,81511,6
Spinach3,20,0350,72031,3
Button mushroom2,20,0150,42954,5
Green bean20,26,53250,0
Emmental cheese27,92,796,5233,0
Morbier saint nectaire222,798,2295,5
camembert202,799,1325,0
mozzarella162,7911,3406,3
feta cheese142,7913,0464,3
Greek yoghurt40,243,91625,0
Egg130,532,7500,0
Chicken271,824,4240,7
Beef2115,548,0309,5
Lamb195,8420,0342,1
Banana10,117,26500,0
Rice30,163,52166,7
Pork282,45,6232,1
banana1,060,116,76132,1
orange0,750,054,38666,7
Overview of the Protein to CO2 equivalent

Theory into practice -> Recipes for a Greener Plate:

For the same amount of Protein – 50% of the daily recommended intake of a 80kg adult:

  • Salad from home:
    • Ingredients: Chickpeas (200g), Feta cheese (100g), Spinach shoots (100g)
    • Carbon Footprint: 3.25kg CO2 equivalent
  • Steak and Chips at the Restaurant:
    • Ingredients: Steak (150g), Chips (150g)
    • Carbon Footprint: 23.325kg CO2 equivalent

As we navigate the intricate web of environmental impact and dietary choices, it’s clear that moderation and diversification play key roles. Whether you’re leaning towards a flexitarian or vegetarian lifestyle, every bite counts in shaping a sustainable future. So, let’s raise our forks to greener, healthier choices – for us and the planet!

Sources 

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