Climate change, a long-term shift in global weather patterns and average temperatures, is one of the most pressing challenges addressed by the Sustainable Development Goals (SDGs). It is directly targeted by SDG 13 (Climate Action), which calls for urgent measures to combat climate change and its impacts. However, climate change also cuts across virtually all other SDGs. For instance, it threatens to undermine progress towards SDG 2 (Zero Hunger) by disrupting agricultural production, and exacerbates problems of clean water availability, a concern of SDG 6 (Clean Water and Sanitation). It also impacts SDG 3 (Good Health and Well-being) due to increased heatwaves and spread of vector-borne diseases. Furthermore, climate change can induce migration and conflicts, affecting SDG 16 (Peace, Justice, and Strong Institutions). Hence, tackling climate change is integral to achieving the SDGs.
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels in terms of three different functional units to reflect the products’ functions as meal components and suppliers of high quality proteins. For a functional unit of 1 kg of product, the pork schnitzel induces the largest environmental impact for most environmental impact indicators.
