Livestock production is currently accountable for a significant share of all anthropogenic greenhouse gas (GHG) emissions (between 11 and 19% depending on the source).[1]

In this regard, it has been estimated that 100 g of beef has the highest environmental impact in terms of CO2 equivalents (a mean of 50 kg), followed by pork (7.6 kg) and poultry meat (5.7 kg).[2] 

With regard to soy, land conversion for its cultivation and its global trade have resulted in the release of more GHG emissions in the atmosphere: currently, the carbon footprint of soybeans is estimated to be 3.9 kg CO2 equivalents.[3] When considered with reference to the amount of protein produced, however (rather than total weight), emissions to produce soybean proteins are less than to produce any animal-based protein.[4]

Reducing GHG emissions is a major challenge for agriculture globally and in Europe, and alternative proteins, including plant-based proteins, could play a role in mitigation efforts.

As feed sources, algae production results in more emissions than soybean production, while insect production is comparable to that of other feed sources.

When it comes to food, all of the alternatives demonstrate lower GHG emissions compared to beef and dairy production, although cultured meat may have emissions comparable to the most efficient poultry production systems.