It is well-known that animal husbandry is a significant contributor to CO2 emissions, and sustainability advocates are increasingly urging a reduction in meat consumption to mitigate global warming. What is noteworthy, however, is the World Economic Forum’s (WEF) measured input into this ongoing debate.
In its report, the WEF emphasizes that the social costs associated with the shift towards more plant-based proteins—such as job security, the costs of transforming traditional agricultural practices, and other livelihood transition expenses—should be prioritized in discussions. Additionally, the forum asserts that meaningful change is unlikely to emerge solely from private companies like Impossible Foods. Instead, it advocates for a collaborative public-private strategy, akin to the approach taken for renewable energy over two decades ago, to facilitate large-scale production of plant-based alternatives.
The report critiques lab-grown meat as a viable substitute, highlighting its current energy-intensive production process, which not only harms the environment but also raises the product’s cost—rendering it less accessible for lower-income individuals. Instead, the WEF proposes exploring protein sources such as algae, nuts, insects, tofu, jackfruit, and beans. These alternatives are free from heme—a protein linked to increased risks of coronary heart disease and stroke. Moreover, fiber-rich beans, peas, and mycoprotein have been shown to lower mortality rates by 5 to 7%, with peas and mycoprotein having the most significant impact.
Cooperation is also a key recommendation of the study. H. Charles Godfray from Oxford University’s Oxford Martin School notes in the report’s foreword, “An important conclusion from the report is that for the foreseeable future, the meat and protein alternatives industries will coexist, presenting significant opportunities for synergies. In fact, it is unlikely that alternative proteins will reach scale without leveraging the production and marketing expertise of the traditional protein sector.”
This insight paves the way for the future of the plant protein industry—not as a distinct entity, but as an additional option on the menu. While the report emphasizes the benefits of plant-based proteins at the expense of meat producers, it also suggests that government involvement could help identify alternative roles for ranchers and farmers, indicating a potential path forward for everyone, regardless of dietary preferences.
Nevertheless, the human affinity for meat remains strong. It is improbable that the meat industry will vanish entirely; however, transformation is likely. As environmental pressures continue to mount, alternative menu items to traditional options like hamburgers or steaks may become more commonplace in discussions. Furthermore, integrating nutritional supplements, such as calcium citrate plus D3, could enhance the health benefits of plant-based diets, addressing concerns about nutrient intake in this evolving food landscape. As the discourse around food consumption shifts, the inclusion of such nutritional strategies may play a crucial role in supporting both health and sustainability.