Evaluating the environmental impacts through the Protein content of Novel Foods

Nowadays, it has become a challenge to feed the ever- growing population and at the same time satisfy the growing demand for protein-rich food. Currently, foods of animal’s origin represent the most consumed food to satisfy this demand. However, the significant environmental impact resulting from their production and the issues related to animal welfare, lead to the demand for new food sources rich in healthy and sustainable proteins. Recent studies, suggest that novel foods can be a potential solution for improving the sustainability of the foody system. These because novel foods have the potential to reduce environmental impacts while meeting essential nutritional needs. The aim of this thesis is to gather and analyze data on the environmental impact of “traditional” foods rich in proteins of both animal origin (beef, pork, and chicken) and vegetables (beans), in comparison with novel foods (edible insects, microalgae and cultured meat), based on published studies. This analysis is focus on five environmental impact categories: global warming potential, water use, land use, acidification potential and eutrophication potential, as well as the protein content of these foods. By evaluating these factors, the goal is to determine whether novel foods could offer a sustainable solution to meet the growing demand for protein-rich foods