3 documents found, page 1 of 1
Comparative life cycle assessment of plant and beef-based patties, including ca...
Saget, Sophie; Costa, Marcela Porto; Santos, Carla Sancho; Vasconcelos, Marta; Styles, David; Williams, MikeLegume-derived foods have been shown to have comparatively low greenhouse gas (GHG) intensities whilst providing high amounts of nutrients. However, processing legumes into meat analogues can incur significant energy costs. Here, we undertake a comprehensive life cycle assessment of plant-based and (Brazilian and Irish) beef burger patties. Sixteen impact categories are supplemented with the carbon opportunity ...
Substitution of beef with pea protein reduces the environmental footprint of me...
Saget, Sophie; Costa, Marcela; Santos, Carla Sancho; Vasconcelos, Marta Wilton; Gibbon, James; Styles, David; Williams, MichaelRecent environmental footprint comparisons between meat and plant-based meat analogues do not consider nutritional density holistically, nor the high carbon opportunity costs (COC) of land requirements, which are critical in terms of climate stabilisation targets. We performed an attributional life cycle assessment (LCA) of a 100 g serving of cooked protein balls (PPBs) made from peas (Pisum sativum), and Swedi...
Substituting wheat with chickpea flour in pasta production delivers more nutrit...
Saget, Sophie; Costa, Marcela; Barilli, Eleonora; Vasconcelos, Marta Wilton de; Santos, Carla Sancho; Styles, David; Williams, MikeThe modern food system is characterised by 1) unsustainable agricultural practices, heavily dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst degrading soils, and 2) the consumption of energy-rich but nutrient-poor foods, contributing to non-communicable diseases related to malnutrition. Substituting cereals with low-input, protein- and fibre-rich legumes in the producti...