The food industry is a major contributor to global greenhouse gas emissions. The contribution of our food systems to public health has become increasingly pressing following the COVID-19 pandemic and the rise of chronic conditions. The war in Ukraine has reignited concerns about the security of global food supply chains and the concentration of key food sources.
The study on Alternative Protein Sources for Food and Feed is a comprehensive assessment commissioned by the European Parliament Panel for the Future of Science and Technology (STOA). The study examines the potential of non-plant-based alternative proteins – algae, insects, microbial fermentation, and cultured meat – to contribute to a more sustainable and resilient protein supply within the EU.
Elta served as project leader, working with a team led by Arcadia International® E.E.I.G. The study involved a literature review, assessment of current and projected protein production to 2050, evaluation of alternative protein sources based on energy requirements and environmental impacts, nutritional quality analysis, and stakeholder consultations with industry associations and European Commission officers.
The study found that while alternative proteins generally require less water and land and produce fewer greenhouse gas emissions compared to conventional animal proteins, energy use varies significantly. Insects, algae and mycoproteins have well-established production methods reaching advanced technology and commercial readiness, while cultured meat remains at lower readiness levels. Common barriers include optimising technologies, expanding processing capacity, and navigating complex regulations.
The study identifies four complementary policy options to scale up alternative protein development: targeted research funding, industrial policy investments in infrastructure, incorporating environmental considerations into regulatory processes, and enhanced policy coordination. Together, these interventions could enable alternative proteins to contribute to EU goals for a more sustainable and resilient protein supply.
Smith, E., Etienne, J., Montanari, F. (2024). Alternative Protein Sources for Food and Feed. European Parliamentary Research Service, Scientific Foresight Unit (STOA). https://www.europarl.europa.eu/RegData/etudes/STUD/2024/757806/EPRS_STU(2024)757806_EN.pdf
