Although plant-based 'beef' may reduce carbon dioxide emissions, it also threatens 1.5 million agricultural jobs. The use of plant-based beef substitutes has the potential to lower carbon dioxide emissions, but recent economic developments indicate that this trend might disrupt the agricultural wo
, and international partners, the United States food production could reduce its agricultural carbon footprint by between 2.5% and 13.5% by embracing meat protein alternatives, primarily by reducing the number of cows required for beef production by two to 12 million.
“A reduced carbon footprint and increased food system resource-use efficiency are reasons alternative proteins could be in a portfolio of technologies and policies to promote more-sustainable food systems,” said lead author Daniel Mason-D’Croz, a senior research associate at Cornell. The economic effects of several scenarios in which plant-based beef substitutes replaced 10%, 30%, or 60% of the present U.S. beef market were compared by the researchers to examine the possible disruption caused by these substitutes.
“But these changes would not be felt equally across the economy,” he said, “with substantial disruptions observed across the food system, particularly in the beef-value chain, which could contract substantially by as much as 45% under the 60%-replacement scenario – challenging the livelihoods of the more than 1.5 million people employed in these sectors.”
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