Plant-based foods not only change individuals’ eating habits, but also play a critical role in providing solutions for environmental and economic sustainability. Here’s what you need to know about plant-based foods…
This content was written by Ebru Akdağ, Food Engineer and Chair of the Board of Directors of the Plant-Based Foods Association (BİTKİDEN).
Plant-based foods are emerging as sustainable protein alternatives that can help combat the climate crisis by requiring less water, energy, and land use in their production processes. They also slow the rise in global temperatures by reducing greenhouse gas emissions, namely the release of gases such as carbon dioxide (CO2) and methane into the atmosphere. According to Our World in Data, prepared with the contribution of Oxford University, producing 1 kg of beef causes an average of 100 kg of greenhouse gas emissions, while producing peas produces only 1 kg of greenhouse gases. Many plant-based products have negligible methane emissions, and even without accounting for methane emissions, the carbon footprint of plant-based foods can be up to 10 times lower than that of animal products. To give a more concrete example, replacing one serving of meat or fish per month with plant-based alternatives could save 6 billion tons of CO2e per year by 2050. This is almost equivalent to Turkey’s carbon footprint emissions in 2021. These environmental benefits support economic and ecological balance while offering consumers the opportunity to make informed choices. The growing interest of consumers in such environmentally friendly products is also increasing demand for plant-based foods, particularly within the European Union. In fact, just recently, more than 130 organizations, including experts, producers, and consumers, called on the European Union to develop a Plant-Based Food Action Plan by 2026 and to contribute to issues such as sustainable production, the creation of new job opportunities, and the improvement of public health through this plan.
Transformation in plant-based foods: Diversity and innovation
Plant-based nutrition is not limited to vegan or vegetarian diets. Now appealing to a wider consumer base, these products are constantly evolving in terms of taste, content, and variety. According to Innova Market Insights data, plant-based products have shown a 23% compound annual growth rate over the past five years, revealing that consumers are turning to these products not only out of environmental concerns but also in search of variety. Advances in food technology, such as freeze-drying, and innovations like sprouted, fermented, and enriched products are enhancing the taste and nutritional value of these items.
As is the case worldwide, demand for plant-based products is steadily increasing in Turkey. According to research by the Plant-Based Foods Global Alliance (PBFGA), 51% of consumers in our country prefer these products for a healthier lifestyle, while 44% indicate they choose plant-based products due to environmental concerns. The number of plant-based consumers has increased by 44% compared to previous years, with 67% of consumers eating plant-based foods in food service settings. Local producers are also accelerating innovation and product development efforts to meet this demand, focusing on plant-based protein sources. By harnessing the power of plants, traditional flavors are being transformed into more functional, more nutritious food products for the future.
The food system of the future is based on environmental and health-focused transformations. Plant-based products are not merely an alternative; they are of great importance due to their potential to be the building blocks of a sustainable future.
References:
Hannah Ritchie. “The carbon footprint of foods: are differences explained by the impacts of methane?”. Retrieved from: https://ourworldindata.org/carbon-footprint-food-methane (March 10, 2020).
