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In this episode, we cover: •[00:00] Introduction •[01:19] Rodolphe Barrangou explains the potential opportunities and challenges for plant-based meat alternatives to help mitigate the environmental impact of meat. •[03:18] Marco Springmann compares plant-based meat and milk alternatives with both animal-sourced foods and unprocessed plant-based foods across multiple metrics. •[05:16] Bill Aimutis highlights the potential environmental impact of producing plant-based proteins. •[07:04] Ute Weisz finds significant variability in the amino acid scores and functional properties of commercially available plant protein ingredients. •[08:51] Zachary Neuhofer analyzes trends in plant-based meat alternative consumption, based on two years of grocery store scanning data. •[10:16] Evelyne Selberherr analyzes the microbial communities found in plant-based meat alternative products. •[11:56] Matin Qaim analyzes the impact of animal-sourced foods on child nutrition in five Sub-Saharan African countries. •[13:59] Final thoughts and conclusion.
Marco Springmann Senior Researcher | Professorial Research Fellow University of Oxford | University College London
Ute Weisz Professor Technical University of Munich
Evelyne Selberherr Assistant Professor University of Veterinary Medicine Vienna
View related content here: www.pnas.org/doi/full/10.1073/pnas.2400495121 www.pnas.org/doi/full/10.1073/pnas.2319010121 www.pnas.org/doi/full/10.1073/pnas.2319003121 www.pnas.org/doi/full/10.1073/pnas.2319019121 www.nature.com/articles/s41598-022-16996-5 www.nature.com/articles/s41538-024-00269-8 www.pnas.org/doi/full/10.1073/pnas.2319009121
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