New review shows animal and plant-sourced foods are better together
To successfully feed a growing, global population a sustainable food system is imperative. A food system refers to everything from farm to fork, with a consideration of ways to optimise nutritional intake and environmental impact, as well as be economically viable for all (e.g. farmers, processors, retailers, and consumers).
There has been an ongoing debate as to whether the world needs to switch to a solely plant-sourced diet to feed future generations to combat climate change. However, a recent review published by Dr. Nick Smith (Riddet Institute) and colleagues has a simple message to cut through the noise: Animal and plant-sourced foods should be complementary in the diet, not competitive; meaning we need both types of foods to achieve a global, sustainable food system.
Why would we need both animal and plant-sourced foods you might ask? The review suggests both come with their own unique benefits from a nutrition, environmental and economic sense. From a nutrition perspective, animal-sourced foods (such as red meat) are nutrient-dense; the nutrients can be easily digested and absorbed, and animal-sourced foods provide certain nutrients that are limited in plant-based diets (e.g. vitamin B12). While plant-sourced foods also provide their own unique nutrient profile, the paper suggests both food groups have an important, complementary role in combatting the likes of malnutrition and obesity.
From an environmental perspective, the review outlines there is not a one-size-fits-all approach to measure dietary environmental impact, which makes it hard to pin down an ideal, environmentally friendly diet. A common misconception is ‘plant-sourced foods have a lower environmental impact’, however, the review highlights the nutritional content of said foods often require a larger consumption volume to achieve the same nutritional intake that would be obtained from animal-sourced foods. While both animal- and plant-sourced foods have their own strengths and weaknesses in an environmental sense, the review suggests there isn’t enough evidence to suggest one is better than the other.
The review also touched on the importance of using the land for its best purpose. In the case of the red meat industry, we are fortunate that our hilly farm terrain is best suited for ruminant animals, and our pasture-raised production system sees an efficient use of natural resources. These factors put us in good stead for further optimising subsequent and additional environmental impacts, of which the industry is underway in achieving.
Finally, there is no sustainable food system without the books being balanced; food production and delivery of nutrition must both be affordable for the consumer and economically viable from a production perspective if it is to be sustainable. The review highlighted how agriculture is the source of livelihoods for billions of people (570 million farms worldwide of which nearly 500 million are considered family farms). Therefore, the impact of proposed changes to the food system on livelihoods should be a major consideration.
The bottom line:
There is a clear place for both plant- and animal-sourced foods in future sustainable food systems when considering the nutrition, environmental and economic prospects of both.
While plant and livestock production are deeply interconnected, there is great variation between the two. Generalised conclusions about either mask the differing benefits they provide, and the much more granular consideration needed for productive debate about sustainable agriculture.
Looking ahead
Better integration of animal and plant production systems has the potential to facilitate more productive and sustainable food systems
Food production efficiency; over consumption patterns; and food waste metrics must improve if we are to achieve a sustainable food system
The future food system will need to be one where plant-sourced nutrients are complementary to, and not competing with, animal-sourced nutrients. Overall, the system is currently plant-based and must remain so. The authors conclude the global food system should be ‘plant-based but ‘animal-optimised’. This by all means is inclusive of red meat in the diet.