Veganism, the practice of abstaining from the use of animal products, particularly in diet, aligns with numerous Sustainable Development Goals (SDGs). First and foremost, veganism contributes to SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production) as a plant-based diet is generally more efficient in terms of resource use and can help reduce food scarcity. Veganism also directly impacts SDG 3 (Good Health and Well-being) as a balanced vegan diet can help prevent certain health issues like heart disease and obesity. Furthermore, it plays a crucial role in achieving SDG 13 (Climate Action), SDG 14 (Life Below Water), and SDG 15 (Life on Land) as animal agriculture is a significant source of greenhouse gas emissions and a leading cause of deforestation, species extinction, and ocean dead zones.
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.
Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products.
Background: Today's meat and dairy industry has a vast environmental footprint. To reach the UN sustainable development goals (SDGs) of ending hunger globally (SDG #2) and achieving sustainable consumption and production (SDG #12), this food production system needs to change. Recent years have seen the rise in popularity of the vegan or plant-based diet among consumers, which can go some way to reducing the environmental burden.
