What if microbial protein could help reverse climate change?
Several alternatives to meat have emerged in recent decades, and some are readily available in Europe's supermarkets. The most common are soybean products. These have been met with consumer reticence, owing to their cost and an arguably unappetising taste. They have a heavy impact on the environment, contributing to roughly 20 % of tropical deforestation
Demographic, socio-political and economic pressures have made eating meat an unsustainable practice for the long term. However, meat substitutes have proved unpopular, owing to social norms and a lack of trust; some alternatives also contribute heavily to climate change. Could microbial protein be a sustainable alternative to meat that not only solves these multidimensional pressures but also contributes actively to reversing climate change?
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policy brief
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European Parliament / Panel for the Future of Science and Technology (STOA) (STOA)