The Good Food Institute (GFI) and Earth Shift Global carried out the new life cycle assessment of plant-based meat has found that meat alternatives have an 89 percent lower environmental impact than traditional animal-based proteins

Reducing the environmental impacts of food production, meat production, is critical to support global food security and address climate change, pollution, and resource depletion. Alternative proteins—meat made from plants, cultivated from animal cells, or produced via fermentation—offer more sustainable protein sources while maintaining the meat-eating experience. Plant-based meat, with its growing market share and accessibility, is positioned as a key part of a reimagined protein supply. Life cycle assessment (LCA) is an internationally recognized method used to quantify the environmental impacts of a product across its life cycle, including all relevant inputs and outputs. Policymakers, investors, companies, and consumers rely on LCA data to guide decisions that promote sustainable agricultural practices and a secure food supply

To evaluate the potential of plant-based meat to reduce the environmental impacts of the food system, GFI commissioned a comprehensive, ISO-certified LCA with two primary goals:

1. To compare the environmental impacts of plant-based meat and animal-based meat production

2.To evaluate the environmental impacts of plant-based meats produced using different raw materials and production methods

The takeaways are : Plant-based meat has, on average, 89% less environmental impact than animal-based meat and Plant-based meat has, on average, 91% lower impacts than beef, 88% lower impacts than pork, and 71% lower impacts than chicken