The plant-based meat market is experiencing rapid production with serious claims, including the ability of such products to improve diets and animal welfare and reduce environmental impact. Whether or not these alternative protein products are more environmentally sustainable than their animal-based counterparts remain to be seen – especially since the evidence is limited.

In this episode, we unpack what is known about the environmental sustainability of plant-based meats, dive deep into the complexity of assessing their environmental metrics, and discuss how plant-based meats tie in with the global agenda of making our food system more sustainable.

Read the summary of the podcast in our Episode 3 blog post, which brings all the key topics together.

Moderators

Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life and PhD Candidate, Global Nutrition, Wageningen University & Research
Dr Simon Brown, Postdoctoral Fellow, Johns Hopkins University

Speakers

Dr Adam Drewnowski, Director of the Center for Public Health Nutrition and Professor of Epidemiology at the School of Public Health, University of Washington
Dr Martin Bloem, Director of the Johns Hopkins Center for a Livable Future (CLF) in the Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health

Podcast team

Jacquelyn Bedsaul, Nutritional Immunology Intern, Sight and Life
Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life
Yash Goel, Architect and Design Specialist, Sight and Life
Erin Fagerholm, Communications Lead, Sight and Life

Episode 3 | Plant-based meats and environmental sustainability: A complex story

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