Why alternative proteins?

In western countries like Australia and New Zealand, most people eat nearly double the amount of red meat the Australian Dietary Guidelines recommend and also double the global average of red meat. Diet related non-communicable diseases and leading causes of death in these countries – including heart disease, type 2 diabetes and gastrointestinal cancers – have been linked to high consumption of red meat, particularly processed red meats, in a large range of peer-reviewed studies spanning decades from the likes of University of Cambridge, Harvard School of Public Health, National Cancer Institute, German Institute of Human Nutrition and more.

There is robust evidence to suggest that choosing diets rich in plant based food contributes to overall good health, aiding in the prevention of cardiometabolic diseases and premature mortality. Plant based meats can also act as a healthier alternative to conventional animal meats: plant based meat products are shown to contain lower fat and saturated fat, on average, as well as contain health promoting fibre when compared to animal meat counterparts. 

Alternative proteins are not linked to zoonotic disease. Zoonotic diseases, or ‘zoonoses’, are pathogenic animal diseases that infect humans and are considered to be one of the most significant threats to contemporary public health by the WHO, FAO and The World Organization for Animal Health. Research has concluded that zoonosis emergence is closely linked to the intensification of animal agricultural practices. The spread of infectious diseases among farmed animals can lead to disease threats to humans, as seen in the 2009 H1N1 “swine flu” pandemic and the evolution and spread of influenza A outbreaks, colloquially known as “bird flu”.

To keep people and ecosystems healthy, a drastic reduction in greenhouse gas emissions (GHGs) is essential, including from agriculture – the greatest source of emissions following the energy sector. According to the University of Oxford, without addressing emissions from the global food system, it is unlikely that global temperature rises will remain below the critical tipping point of two degrees Celsius. With a smaller carbon footprint, alternative proteins can reduce agri-food emissions and help mitigate the impacts of climate change.

Plant based proteins have been shown to be consistently less resource intensive than animal proteins, while cultivated meat and precision fermentation will allow for the production of new foods with a fraction of the water, land and inputs than industrial animal agriculture. These less resource-intensive protein types enable us to feed growing populations with less water and land use and without further damage to precious ecosystems. 

One of the top drivers of land-use change is the livestock sector: each year, 13 billion hectares of forests worldwide are lost due to conversion for livestock grazing, pasture or cropland. While much land used for grazing in Australia would otherwise be unsuitable for cropping, grazing is not without impact on the landscape. Grazing lands continue to expand, driving further deforestation, leading Australia to be the only developed nation on WWF’s list of global deforestation hotspots. In recent years, 72% of deforestation and land clearing across Australia was for cattle grazing, including the habitat of endangered species like the koala.

Alternative proteins provide an opportunity for Australia and New Zealand to support economic innovation, growth and resilience through value-adding and job creation in urban and regional communities. Rather than selling plant protein crops to volatile global commodity markets, there is a growing opportunity for farmers to sell crops to domestic ingredients companies for processing and value-adding as part of the alternative proteins supply chain, while the ongoing expansion of this processing infrastructure brings new jobs to regional communities. 

Amidst a backdrop of a growing global population, the increasing demand for protein  – and inability to meet that demand with our existing resources – requires a rethinking of our food system. Diversifying protein production and supply allows us to produce more food, more sustainably, and feed growing populations safely and securely with less land and water. While Australia and New Zealand produce enough food to feed domestic populations, as net exporters, both nations have significant opportunities to bolster food security in export markets. 

Alternative proteins will help grow and diversify the region’s agricultural sectors. Plant protein products alone are projected to generate nearly $3B in Australian sales by 2030, while CSIRO predicts precision fermentation products could contribute $1.45B in the same time frame – all contributing to the Australian Government’s industry-led goal of a $100B food and fibre sector by 2030. The New Zealand Government has recognised similar opportunities as evidenced by their investment in plant based food projects through their Sustainable Food and Fibre Futures fund.