Page 13 - Food&Drink August 2022 magazine

impact on our climate. While the greenhouse gas
emissions from Australia’s red meat industry have fallen by 57 per cent since 2005, in 2018 it still contributed 63 million tonnes of CO2e.
In comparison, plant-based proteins have the lowest carbon footprint of all protein categories. For example, CSIRO’s life cycle assessment of v2food in 2021, found that producing a kilogram of plant-based v2 product only emits 2.2 kilograms CO2e. To get the same amount of meat from beef, emissions would be nearly 45 times higher at
99.48 kilograms CO2e.
SOLVING THE PROBLEM IS EASIER THAN WE THINK In order to meet our climate targets, we need to first and foremost, change the way we view food; a reduction in meat consumption is essential if we are to achieve these targets.
However, there are barriers to success. Our brains are hardwired to like meat, we’ve been craving and eating it for thousands of years. On top of this, questions about nutrition, costs, taste and cooking methods are consistently prevalent. As a society, we’ve framed the problem to be harder than it actually is, with plant-based companies having solved a number of these problems already:
NUTRITION
Companies have worked hard to match all the good stuff from traditional proteins like beef, chicken and pork, with less of the bad (lower saturated fats, no cholesterol) with the added bonus of natural fibre.
COSTS
With the price of animal meat on the rise due to inflation, plant-based meat is the perfect alternative, with it coming in at either the same price as what meat used to be, or even cheaper.
TASTE
Using cutting edge science to analyse what makes meat taste so good, many of the plant-based companies have found the same components
in plants to replicate the meaty taste we crave.
COOKING METHODS
With it looking and tasting like meat, plant-based alternatives have been created in such a way they can easily slot into classic family recipes, whether it be bolognese,
a burger, or schnitzel. Even if Aussies made one
simple switch a week, the planetary benefit would be substantial. To put it into perspective, if a family of four switched from beef, to v2 bolognese just once
a week, they could save annual greenhouse gas emissions equivalent to taking a car off the road.
The global food system produces 35 per cent of the world’s carbon emissions, with more than half coming from the production of animal-based foods.
BY ASSOCIATION
“ In order to meet our climate targets, we need to first and foremost, change the way we view food; a reduction in meat consumption is essential if we are to achieve these targets.”
WHAT’S IN IT FOR RETAILERS?
With the global sustainability problem only growing every day, we all need to do our part to help our struggling planet, however right now, we’re not doing enough. As more Aussies make conscious efforts to do better for the planet, there is a major opportunity here for retailers to be part of the solution.
Plant-based proteins are reaching a position where it can exist as a legitimate source of protein on the average Aussie’s plate.
A YouGov survey conducted by v2food highlighted changing consumer attitudes with 87 per cent of Aussies wanting to buy more ethical and sustainable products, and 63 per cent prepared to try plant-based if it tastes good.
With plant-based alternatives being created in a way that consumers can make quick and easy switches with products, and no change to the way a dish tastes or needs to be cooked, retailers are presented with the ability to lead the way in sustainable protein, whilst delivering against financial and sustainability KPIs. ✷
RMRPROCESS.COM +61 (0)3 9023 9130
Specialists in Food & Beverage Process and Facility Design
Delivering
Australia’s most cost effective world class food facilities
www.foodanddrinkbusiness.com.au | August 2022 | Food&Drink business | 13