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FOOD PRODUCTION

Sustainable protein provisioning

Nature Sustainability volume 1, pages 733–734 (2018)Cite this article

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Analyses of protein in our future food supply have focused on the need to reduce animal-based foods and increase plant-based foods. A new analysis describes a parallel possibility — producing and consuming less-considered options, including insect larva, algae and cultured meat.

Growing research on diets, sustainability and global population growth5 suggests that dietary changes are needed to ensure global food security without further stressing ecosystems. In the developed world, this involves balancing calorie intake while reducing animal-product consumption and food waste. The developing world needs greater access to nutrient-dense foods, including those with more protein and micronutrients. Also, as a middle class continues growing, animal-product consumption will tend to rise.

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  1. Department of Community Sustainability, East Lansing, MI, USA

    Michael W. Hamm

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  1. Michael W. Hamm
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Correspondence to Michael W. Hamm.

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Hamm, M.W. Sustainable protein provisioning. Nat Sustain 1, 733–734 (2018). https://doi.org/10.1038/s41893-018-0196-8

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