How can increasing the diversity of UK protein choices promote more sustainable diets with lower impacts on health and environment?
Publication date: November 2015
The Case for Protein Diversity looks at the impact of some of the most popular protein-rich main ingredients eaten today in the UK, as well as some less common options that have the potential for wider adoption. These range from meat, fish and eggs, through to pulses, meat alternatives and insects.
The key finding from the analysis is that greater levels of protein diversity would, in most cases, result in overall benefits to individual health, at the same time as reducing the UK’s impacts on climate change, water use and land use.
In order to understand how to drive positive change, the report also investigates the practical barriers to changing dietary behaviours, such as culinary skills and cultural attitudes to food. It found that greater diversity was a socially acceptable way to improve health and sustainability, at the same time as providing an enjoyable, interesting and affordable diet.
The report makes a number of recommendations on how to improve the diversity of protein-rich main ingredients eaten in the UK. These include:
This report was sponsored by Quorn Foods. For the avoidance of doubt the report expresses the independent views of its authors and was reviewed by a panel of experts from academia, industry, NGOs and the public sector.