Environmental scholar at Université du Québec à Montréal explores the promises and pitfalls of plant-based and lab-grown proteins.

In an interview with the Canadian Centre for Policy Alternatives, Elisabeth Abergel, an environmental studies scholar at Université du Québec à Montréal, recently delved into the evolving landscape of alternative proteins. From plant-based to cell-cultivated options, Abergel highlighted both the opportunities and challenges these innovations present.

Abergel noted the increasing prevalence of plant-based meat alternatives, driven by consumer demand for sustainable and ethical food options. However, she cautioned against oversimplifying their environmental and health benefits. "While these products are often marketed as better for the planet, the reality is more nuanced. The production of plant-based proteins, especially those heavily processed, requires significant energy and water inputs," she explained.

She also pointed out that these products may not always be as healthful as advertised. "Some plant-based meats are ultra-processed and high in sodium or saturated fats, which can undermine the health benefits associated with plant-based eating."

Cell-cultivated meat is often heralded as a solution to the ethical and environmental challenges of conventional meat production. Abergel recognized its potential but stressed that the technology is still in its infancy. "Cultivated meat could reduce reliance on industrial animal farming, but scaling up production to meet global demand remains a major hurdle," she said.

She added that the environmental impact of cell-cultivated meat is not yet fully understood. "The energy required to sustain bioreactors at scale could offset some of the environmental benefits, particularly if renewable energy sources are not utilized."

Abergel emphasized the critical role of consumer perception in determining the success of alternative proteins. "The so-called 'yuck factor'—the hesitation around eating foods perceived as unnatural—remains a barrier, especially for lab-grown meat and insect-based proteins," she said. For these products to gain traction, companies must address cultural and psychological resistance while emphasizing safety and transparency.

While insect proteins are less prominent in North America, Abergel highlighted their potential as a sustainable protein source. "Insects are incredibly efficient at converting feed into protein and require far less land and water than traditional livestock. Yet, the cultural barriers to adoption are significant," she remarked.

Abergel expressed concern about the growing corporate influence in the alternative protein space. "Many of the leading companies in this sector are large multinational corporations, which raises questions about their motives and the broader implications for food sovereignty," she stated. She also stressed the importance of robust regulatory frameworks to ensure transparency and fairness. "Without clear regulations, there's a risk that these innovations could exacerbate existing inequalities in the food system rather than solve them."

Abergel urged consumers, policymakers, and researchers to critically assess the claims surrounding alternative proteins. "It's important to look beyond the hype and examine the entire lifecycle of these products—from resource extraction to production and disposal," she said. She also called for greater investment in traditional plant-based diets, such as lentils and beans, which are both nutritious and environmentally friendly. "These foods have sustained human populations for millennia and often have a lower environmental footprint than highly processed alternatives."

While optimistic about the potential of alternative proteins, Abergel advocated for a balanced approach. "These innovations are part of the solution, but they are not a silver bullet," she concluded. "We need to address systemic issues in the global food system, including waste, overconsumption, and inequitable access to resources." Abergel's insights underscore the complexity of transitioning to sustainable food systems. As alternative proteins continue to evolve, her perspective reminds us to approach these innovations with both hope and critical scrutiny.