Proteins and ingredients made by fermentation have a much smaller environmental footprint than meat, dairy and seafood, according to a review of more than 30 life-cycle assessments by the alternative protein think tank the Good Food Institute (GFI), Anay Mridul reported for Green Queen.
Biomass fermentation grows protein from fungi, bacteria or yeast; it includes mycoprotein and gas protein. The review found these cut emissions by 98% compared with beef, 86% compared with pork and 75% compared with chicken, need 98% and 94% less land than beef and pork, and use 97% and 70% less water.
Precision fermentation uses microbes to make proteins equivalent to dairy or egg proteins. It emits 62-97% less greenhouse gas than US dairy protein and uses up to 99% less land and up to 97% less blue water. Precision-fermented egg white protein has 31-74% lower emissions than egg white from hens.
Omega-3 oils made by microalgae and yeast have 29-73% lower emissions than wild-caught fish oil when grown on crop feedstocks, with further gains from food-waste feedstocks, and cause less water pollution and acidification.
GFI names three levers that decide whether the gains are realised: renewable energy, which it calls the single highest-leverage improvement; next-generation feedstocks such as agricultural sidestreams and waste carbon; and siting plants with an eye on grid carbon, water scarcity and feedstock supply. It asks governments for loans, grants, tax credits and shared pilot plants, and for support for regionally grown corn, sugarcane and sugar beet as feedstocks.
For farmers, GFI points to one direct link: fermentation plants can be connected to local agricultural sidestreams, turning crop residues into a new source of income.
Photo: Jan Ainali / Wikimedia Commons (CC BY 3.0)
Source: Green Queen
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