Sustainable nutrition systems with alternative proteins for low-impact food future.

Feeding the world's increasing population is an enormous task for our current food system. Traditional animal agriculture harms the environment through high land and water use and significant greenhouse gas emission. Sustainable food systems will promote a low-impact food future through the use of alternative protein sources. Alternative protein sources include plant-based, microbially based, and insect-based proteins. Examples of those types of alternative proteins are: plant based includes peas, soy, and hemp; microbially based includes fungi and bacteria; and insect protein. The purpose of this article is to utilize life cycle assessment (LCA) data to assess the environmental sustainability of a range of alternative protein sources compared with conventional sources of protein. Another objective of the article is to discuss new technologies available for the processing and production of foods from alternative proteins, including fermentation and low-impact processing techniques, as well as biodegradable packaging materials and other sustainable packaging options that can mitigate waste generated by food packaging. The acceptance of these products by consumers will also be discussed in relation to the overall sustainability of alternative protein sources, as studies have found that many consumers would like to try new foods; however, taste, price, and familiarity are the three main reasons consumers typically do not purchase alternative protein products. There are many factors affecting a person's decisions to adopt a new way of eating, including risk of deficiencies in Vitamin B12, Iron, and Omega-3 fatty acids, along with considerations of food processing and socio-economic factors. Policies and regulations created by government agencies, in addition to providing financial support through subsidies; regulations that set clear labeling parameters; and economic considerations (i.e., price and market growth), which affect the purchasing decisions of consumers. The market for plant-based meat continues to grow quickly. As such, there is a need for future research into improving the nutritional content and flavor of these products, as well as increasing their production capabilities.This review uniquely integrates environmental life cycle assessment, nutritional adequacy,consumer behavior, and policy frameworks to compare plant-based, microbial, and insect-based proteins within a circular food systems perspective.