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Book Section Year : 2023

Plant-based food as a sustainable source of food for the future

Abstract

The growing global population demands increased food production, and the demand for plant- and animal-based foods is rising. The modern food and agricultural industries globally contribute about 17.3 billion metric tonnes of carbon dioxide per year, 57% of which is from animal-based and 29% from plant-based food production. Thus, the animal-based food we consume significantly contributes to greenhouse gas emissions that have far-ranging environmental and health impacts. This has led to a big drive worldwide toward sustainable food sources, which can meet the growing demands for food in future reducing animal-based food consumption. Plant-based foods that use markedly fewer natural resources and are less demanding on the environment than animal-based foods are considered excellent sustainable food source. This chapter discusses the current trend of plant-based foods, the nutrients and health benefits obtained from plant-based food, and their potential as a sustainable food source for the future.
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Dates and versions

hal-03880832 , version 1 (01-12-2022)

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Sangeeta Prakash, Claire Gauzelin-Gaiani, Bhesh Bhandari. Plant-based food as a sustainable source of food for the future. Engineering Plant-Based Food Systems, Elsevier, pp.1-12, 2023, ⟨10.1016/B978-0-323-89842-3.00005-1⟩. ⟨hal-03880832⟩
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