Sustainable food system: more chicken and legumes

By restructuring the European food system, 44% less agricultural land could be required and greenhouse gas emissions could be reduced by 70%. These findings come from model calculations by PhD candidate Wolfram Simon from Wageningen University & Research, published in Nature Food. The study combines circular agriculture and the protein transition, where plant-based proteins replace animal proteins.

Optimal balance between animal and plant-based proteins

Simon's calculations show that a fully plant-based diet is not necessarily the best for the planet. An optimal consumption of 40% animal protein proves to be more sustainable. Animal products provide essential nutrients, and animals can process plant-based residuals. This new food system requires reduced protein consumption and a focus on protein sources with lower environmental impact, such as growing crops in the most suitable locations and reusing organic waste.

Less beef, more chicken and legumes

The shift towards a more sustainable food system also means a change in our diet. More chicken and fish, and less beef, dairy, and eggs. Beef farming requires a lot of land and emits significant methane. Reducing beef consumption contributes to sustainability. A key method to achieve this is the cultivation of more legumes, such as soybeans, which can fix nitrogen from the air and reduce the need for artificial fertilizers. This research provides concrete data for policymakers to make better-informed decisions for a sustainable agriculture and food system.

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