How do carbon footprints of beef and peas compare per 100g protein?

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Carbon Emissions: Beef vs. Peas Per 100g Protein

Producing 100 grams of protein from beef generates significantly higher carbon dioxide emissions compared to producing the same amount of protein from peas. Specifically, beef protein production results in 49.9 kilograms of carbon dioxide, whereas pea protein production emits a mere 0.4 kilograms of carbon dioxide.
Environmental Impact of Protein Sources

The stark difference in carbon footprints highlights the substantial environmental burden associated with beef production. Studies indicate that global food-related emissions could be reduced by as much as 70 per cent by 2050 if the world were to adopt a vegan diet. This comparison underscores the potential for plant-based protein sources like peas to offer a more sustainable alternative in mitigating climate change.
Nutritional Profile of Plant-Based Meats

Beyond their environmental advantages, plant-based meats often present a favourable nutritional profile. They typically contain lower levels of cholesterol and higher amounts of polyunsaturated fatty acids, commonly referred to as "good fats." Some plant-based meat products are also fortified with vitamins not readily found in real meat, contributing to an improved health status for consumers.
Trends in Plant-Based Meat Consumption

In Malaysia, plant-based meat has seen a rise in popularity, attracting consumers beyond vegetarians and vegans. This trend is partly driven by increased climate awareness and health concerns, particularly in the post-pandemic era. Furthermore, a reduction in prices, attributed to more local brands entering the market, has made plant-based meat cuisines more accessible and affordable.

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How do carbon footprints of beef and peas compare per 100g protein?

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