The global greenhouse gas emissions from the food system account for around 30%. Traditional meat and dairy products are major contributors to this. However, protein is an essential nutrient for humans, and meat and dairy are the primary source of protein for many. To address this issue, Quorn proposed an alternative to meat and dairy at the Mycoprotein Summit in Kew, UK, last week. According to Quorn, fungal-based proteins, such as mycoprotein, are much more sustainable than animal-based proteins.
Quorn strives to have a ‘net positive’ impact on the environment and tracks the sustainability of each stage of its production process. Mycoprotein is significantly more sustainable than animal agriculture because it requires less land. Quorn’s parent company, Marlow Foods, uses twin 150,000-litre fermentation towers to make mycoprotein, which emits 98% less carbon than beef, according to Bibi Rogers Hunt, Net Positive Lead at Quorn.
Fungi can help to upscale food waste into new products. Dr Vincent Walsh, an expert in regenerative agriculture, highlights the importance of circularity in the concept of waste. By mimicking biological principles that work, such as upcycling, we can learn ways to reduce waste. Walsh upscales fungal protein by using waste products from other food companies on his farm. Quorn is one such company that he collects waste materials from, and he upcycles them using a fungi-based compost system.
Joanna Trewern, head of consumption at WWF UK, warns that nature is in freefall, and traditional conservation is not enough to protect it. To help safeguard the planet, we need to transform our production and consumption methods. Because meat production has a considerable impact on the environment, appealing meat alternatives are crucial. According to Trewern, “there is a need for the meat alternatives that are undoubtedly useful at helping people transition to lower meat diets being nutritionally adequate.”
Transitioning to alternative proteins, such as mycoprotein, is not only beneficial for health but also for environmental reasons. The new report by WWF, “Eating for Net Zero,” shows that adopting healthy, sustainable diets in the UK could deliver over half of the food-related emissions reductions needed by 2030. Consequently, transitioning to plant-based protein sources is vital to reverse the effects of climate change.
In summary, mycoprotein is a sustainable alternative to meat and dairy-based proteins that could help address the environmental impact of the food system. Upcycling food waste by using fungi can also make the production process more sustainable. Transitioning to alternative proteins is crucial to reduce greenhouse gas emissions and reverse the effects of climate change.
