The health and environmental impact of replacing meat-based foods with plant-based analogues

The excess production and consumption of meat has significant negative impacts on both health and the environment. In Australia, meat production and consumption per capita is amongst the highest in the world. As concerns about the health and environmental consequences of meat grow, plant- and fungi-based meat analogues are gaining popularity. These analogues, made from soy, pea, wheat, or mycoprotein, mostly have lower saturated fat and higher fibre content as well as better sustainability characteristics. The work in this thesis assessed the health and environmental impacts of replacing meat intake with meat analogues in Australia, focusing on mycoprotein-based products. Analyses were done by systematically searching for the totality of relevant data and using robust quantitative methods to summarise existing literature. Health effects were estimated using meta-analysis and comparative risk assessment methods. Environmental effects were estimated used data from environmentally extended input-output analyses and lifecycle analyses, as well as nationally representative purchase data. In each case, primary comparisons were of mycoprotein-based meat analogues against processed and unprocessed meats. The analyses identified that switching meat for mycoprotein-based meat analogues lowered blood low density lipoprotein cholesterol by about 0.38 mmol/L. Modelling based on this effect indicated that replacing meat with mycoprotein could prevent 1,965 cardiovascular deaths and 14,351 non-fatal cardiovascular events in Australia each year. Production of one kilogram of mycoprotein was found to emit 0.73 kilograms of carbon dioxide equivalents, which is lower than emissions from plant-based protein concentrates, poultry, and red meats. In Australia, replacing meat purchases with mycoprotein-based meat analogues could reduce food-related greenhouse gas emissions by 45%, land use by 80% and freshwater use by 8%. Projected effects of switching to mycoprotein-based meat analogues were broadly similar to those reported previously for plant-based meat analogues. Large health and environmental benefits could be achieved by switching some or all of current meat consumption to mycoprotein-based meat analogues. Policy interventions and commercial strategies that increase the intake of meat analogues could make a significant contribution to improving health outcomes and environmental impacts in Australia.