Plant-based substitutes for meat, cheese, eggs, and yoghurt have been found to have significantly reduced environmental effects, such as reduced greenhouse gas emissions, water resource consumption, and land use.
Plant-based substitutes may be a “useful steppingstone” toward a sustainable and healthy diet, according to researchers from the London School of Hygiene and Tropical Medicine (LSHTM), who examined more than 90 studies and reports between 2016 and 2022. However, they cautioned that the nutritional value of different products can vary significantly.
They acknowledged that plant-based substitutes “have the potential to be healthier and nutrient-rich,” but they also pointed out that the nutrients in them are complex.
