Plant-based meats — health and environmental benefits leading to consumer and market shifts

  • Meat consumption doubles greenhouse emissions compared with vegetarian diets. Emissions rise 2.5x vis-à-vis vegan diets, according to a study by the University of Oxford
  • Animal agriculture accounts for less than 20% of global food supply but 77% of global agricultural land
  • The conventional meat industry ranks higher than the entire transportation sector in terms of greenhouse gas emissions
  • Cattle ranching for beef supply is responsible for 80% of the depletion of Amazon rain forests, according to the Yale School of Forestry & Environmental Studies
  • Apart from environmental impacts, conventional meats also increase the risk of heart disease, cancer and diabetes, according to studies by the University of Oxford. Processed meat, in particular, has been found to be dangerous to health due to concerns over food safety and the presence of genetically modified organisms (GMOs)
  • The rise of flexitarianism, a diet comprising mostly plant-based foods with moderate amounts of meat and animal products, brings opportunities for meat alternatives: One in four meat consumers is trying to limit their animal-product consumption, according to a Gallup survey. There is also an age factor at play here, as young adults seem more likely to give up animal-based food
  • Food technology and innovation: Food technology and innovation have been witnessing significant growth since 2017. Several start-ups have been launched, and the mainstream industry is investing heavily in research and innovation
  • Vegan population: The aversion to meat products due to ethical, environmental and health reasons has created an ever-growing number of vegans/vegetarians




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