Agriculture is at a climate crossroads. Alternative proteins are a global solution.

Alternative proteins as a climate solution, with co-benefits for land, water, global health, and food security

Fortunately, we have options available that can transform our food and agricultural system into one that is both sustainable and resilient. Alternative proteins—including meat made from plants and cultivated from animal cells—reduce emissions caused by our current system while also providing a host of environmental benefits. The IPCC’s draft report on climate change mitigation names plant-based and cultivated meat as transformative solutions that, alongside transitions in the energy and transportation sectors, can significantly reduce emissions. The report explains that not only do alternative proteins emit far less greenhouse gasses compared to conventional meat products, they use less land, water, and soil nutrients and result in less pollution. In other words, alternative proteins are a multi-solver: a climate solution with co-benefits.

Globally, more land is dedicated to animal-based food production than any other purpose. Given the forecasts by agricultural economists that show global meat production and consumption more than doubling by 2050, we are headed for what the World Resource Institute describes as the “global land squeeze”—ever-increasing competition over finite land resources driven by agricultural expansion and the rising demand for meat. With business-as-usual meat production, the basic land math doesn’t pencil out: We will be short by approximately 593 million hectares. In addition to reducing direct emissions, changing how we produce meat could free up three billion hectares of land—a land mass larger than China and India combined and then doubled. That land and the livelihoods it supports could be repurposed for regenerative farming, reforestation, renewable energy production, ecosystem recovery, and more.

Conventional animal agriculture is also responsible for about 30 percent of global agricultural water use. Such use impacts both water quantity and quality for communities worldwide. Animal-based food systems lower water tables, dry floodplains, and cause eutrophication in both freshwater and marine ecosystems, which can harm native species and reduce food sources for rural and coastal communities. In the United States, livestock production causes more than half of soil erosion on agricultural lands and a third of the nitrogen and phosphorus pollution in freshwater sources. According to the IPCC, “current food system trajectories are leading to biodiversity loss, land and aquatic ecosystem degradation without delivering food security and nutrition.” If these impacts are not mitigated, the environmental impacts of our agricultural system could increase by 50–90 percent by 2050, reaching levels beyond our planetary boundaries.

Ironically, agriculture-driven climate impacts threaten our ability to continue feeding the world, causing an increasingly problematic feedback loop. Droughts and extreme weather reduce arable land and threaten water supplies, while rising temperatures increase the prevalence of heat stress, infectious disease, and vector-borne disease among livestock. Likewise, marine fisheries are threatened by heat, eutrophication, reduced oxygen, toxic algae blooms, and sedimentation. These impacts on agriculture and global food security will become increasingly severe as climate change progresses. Major shifts in how we produce food are needed quickly if we are to stand a chance in halving emissions by 2030 on the path to a net-zero food future by 2050.