The desire for animal-based protein in our current standard American diet continues to grow as world population approaches 9 billion people by 2050.  In addition to the demands made by increasing populations for animal protein foods, as standards of living increases, there will be more demand for animal-based protein foods. The animal production milk and meat have been established as significant contributors of greenhouse gas (GHG).  Animals, mostly beef, clearly are contributors to GHG production. Also, of equal or greater concern, is the decimation of tropical rainforest to produce feed and grazing land for animal production.  One of the obvious solutions is to reduce animal consumption and strive toward consumers embracing plant-based diets. It is not as easy as it appears!<br/>Plant-based diets offer a major potential for reduced GHG production. This raises questions about the nutritional comparison between animal-based and plant-based diets. This presentation will discuss the differences in health and nutritional impact of these dietary shifts.  Such a shift in diet may help reduce the growing total GHG production impacting global temperature change.  Converting to plant-based diets will require re-education of the consumer and an understanding of the health benefits gained by the shift.  Historically, convincing consumers to change diets based on health benefits has not been highly successful.  This raises the concerns of how to make plant-based foods economical, appealing and nutritious choices.

Impact of environmental change on the food water energy nexus: Can altering our diets help protect the global environment?

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ACS Spring 2023

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