Projected environmental benefits of replacing beef with microbial protein.

  title={Projected environmental benefits of replacing beef with microbial protein.},
  author={Florian Humpen{\"o}der and Benjamin Leon Bodirsky and Isabelle Weindl and Hermann Lotze-Campen and Tomas Linder and Alexander Popp},
  volume={605 7908},
Ruminant meat provides valuable protein to humans, but livestock production has many negative environmental impacts, especially in terms of deforestation, greenhouse gas emissions, water use and eutrophication1. In addition to a dietary shift towards plant-based diets2, imitation products, including plant-based meat, cultured meat and fermentation-derived microbial protein (MP), have been proposed as means to reduce the externalities of livestock production3-7. Life cycle assessment (LCA… 

Safety evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer.

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Cultured meat is not prima facie climatically superior to cattle production; its relative impact instead depends on the availability of decarbonised energy generation and the specific production systems that are realised.

Meat alternatives: life cycle assessment of most known meat substitutes

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Decoupling Livestock from Land Use through Industrial Feed Production Pathways.

This analysis reveals that by 2050, MP can replace, depending on socio-economic development and MP production pathways, between 10-19% of conventional crop-based animal feed protein demand, which could cause a major structural change in the agro-food system.

Environmental impacts of cultured meat production.

It is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States.

The findings suggest that in vitro biomass cultivation could require smaller quantities of agricultural inputs and land than livestock; however, those benefits could come at the expense of more intensive energy use as biological functions such as digestion and nutrient circulation are replaced by industrial equivalents.

Energy and protein feed-to-food conversion efficiencies in the US and potential food security gains from dietary changes

Feeding a growing population while minimizing environmental degradation is a global challenge requiring thoroughly rethinking food production and consumption. Dietary choices control food

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This review considers the potential and limitations of four MP sources currently tested at pilot level or sold as food or feed ingredients: hydrogen oxidizing bacteria (HOB), methanotrophs, fungi, and microalgae (cyanobacteria).