The expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions. However, comprehensive data on the environmental impacts of these industries remains limited. This study examines the environmental impacts of traditional meat and meat substitute production, highlighting their respective advantages and disadvantages. Our findings indicate that meat substitute production generally has a lower environmental impact compared to traditional livestock farming. However, it is challenging to quantify the extent to which meat substitutes can reduce the environmental impacts of traditional livestock products, as both sectors produce different pollution measurements depending on the criteria used. Moreover, the growth of the meat substitute market has been significantly smaller compared to that of the traditional livestock products market, limiting the availability of accurate data on the environmental impacts of meat substitute production. Therefore, assumptions that the meat substitute market will eventually surpass the traditional livestock market and reduce environmental pollution require caution. Continuous and in-depth research is crucial to fully understand the long-term environmental impacts of meat substitutes. Furthermore, enhancing the quality of alternative meat substitutes should be prioritized to increase their overall acceptability and facilitate technological advancements in alternative protein production before it becomes a sustainable food production system.
Introduction
Environmental Impact of Traditional Meat and Alternative Protein Sources
Comparison among Traditional and Alternative Protein Sources
Conclusion
References