Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values

Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of products. This study assessed the a pork schnitzel two soy-based schnitzels in terms three different functional units to reflect products’ functions meal components suppliers high quality proteins. For unit 1 kg product, largest for most indicators. considering protein contents quality, soy is higher than that multiple The vegan shows lower vegetarian one, especially when considered. contributor pig feed energy use during slaughtering processing. contributors concentrate, sunflower oil energy, chicken egg schnitzel. In sum, it environmentally nutritionally more beneficial replace with