Sustainable Proteins
A better way to feed
the world.

Defining Sustainable Proteins

Sustainable proteins exerts less damage on the environment, decelerates climate change and provides enough sustenance to feed growing populations.

‘Sustainable Proteins’ refers to the production of new sources of protein. This may be cell-based foods or protein-rich plants, as well as mycelium, algae and microbes. New approaches towards conventional meat and dairy farming also provide significant opportunities to reduce our environmental impact. There’s huge potential for innovation in this space. This is why our second Impact Platform will focus on sustainable proteins.

Why do we need Sustainable Proteins?

Protein is one of the building blocks of life – essential to a balanced diet and necessary for growth and the repair of damaged tissues.

Demand for protein is on the rise as the world’s population is projected to reach 10 billion by 2050 (1). 1 billion people around the world already do not consume enough protein (2) and our food system today accounts for 30% of global GHG emissions (3). Without innovation, it will be impossible to provide enough protein to meet demand while meeting the targets set out by the Paris Climate Agreement and the UN Sustainable Development Goals (SDGs).

Summarizing the challenges of protein production, the World Business Council for Sustainable Development writes:

“Societies urgently need to “bend the curve” on proteins. According to the 2019 IPCC Special Report, to limit temperature increases to 1.5°C, emissions need to halve by 2030. Representing 14.5% of GHG emissions (and up to 30% in 2050 under business-as-usual scenarios), the animal protein production sector must act even faster than others.” (4)

What do we mean by sustainable proteins?

Plant-based protein crops like soy, pea and other legumes – and plant-based protein alternatives and supplements made from these ingredients – are already widely available. But they alone may not solve the protein problem – not least because of their own issues linked to deforestation. Protein derived from algae, and the fermentation of microbes are also rapidly-growing fields. Then there is the cultivation of cell-based meat and dairy protein, with the latter nutritionally identical to their conventional cousins yet far less resource-heavy to produce.

Of course, sustainable proteins don’t have to mean meat-free. Some companies are developing feed supplements that can reduce cattle’s methane emissions. Others are looking to insects or regenerative agriculture as promising alternatives to reduce the environmental impact of traditional meat production.

The key challenges

Consumer reliance on traditional sources of meat protein is entrenched and attitudes will take time to shift. Some types of traditional meat can be difficult to recreate – but companies are making great leaps in modulating taste, texture and mouthfeel. Some plant proteins also lack the complete set of amino acids, while others cannot yet compete with meat and dairy on price. Regulatory approval surrounding labeling also remains a potential stumbling block. Relying on the market or lone policy interventions is unlikely to prove successful. That’s why collaboration between private and public sectors is vital to provide alternative, sustainable proteins to as many people as quickly as possible.

The opportunity

The market for sustainable proteins is experiencing enormous growth. Data released by the Good Food Institute reveals sustainable protein companies in Europe alone received funding worth more than €2.2 billion ($2.5 billion) in 2021 (5)

The Swiss Protein Association, established by Bell Food Group, Kündig Group, Migros Industrie, and Planted Foods and the Cultured Food Innovation Hub, founded by Givaudan, Bühler and Migros are just two examples of how the Swiss ecosystem is coming together to drive forward innovation in this space. Switzerland is extremely well-placed to make a global contribution in the alternative protein field.

Do you have an idea for a collaborative project to shape the future of protein?

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