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Differences in Environmental Impact between Plant-Based Alternatives to Dairy and Dairy Products: A Systematic Literature Review

Author

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  • Annika Carlsson Kanyama

    (Ecoloop, Ringvägen 100, 118 60 Stockholm, Sweden)

  • Björn Hedin

    (Department of Media Technology and Interaction Design, Royal Institute of Technology, Osquars backe 31, 114 28 Stockholm, Sweden)

  • Cecilia Katzeff

    (Strategic Sustainability Studies, Royal Institute of Technology, Teknikringen 10B, 114 28 Stockholm, Sweden)

Abstract

A large body of research suggests a more plant-based diet, including a switch to plant-based alternatives to dairy, is needed for lowering human-induced climate change as well as land and water use. With the help of a systematic literature review, we analyzed data from 21 peer-reviewed articles about the differences in emissions and resources used between various plant-based alternatives to dairy and dairy products. Emissions included were greenhouse gases, acidifying, eutrophicating, and ozone-depleting substances, and resource use included water, energy, and land. The results are presented as the quotients of the ratios of plant-based alternatives to dairy and dairy products. The comparison shows that the plant-based dairy alternatives have lower, or much lower, impacts in almost all cases, with two exceptions: water use for almond drinks (several studies) and emissions of ozone-depleting substances for margarine (one study). There is a lack of data concerning impacts other than greenhouse gas emissions for plant-based cheese alternatives; and in general, emissions of greenhouse gases are more highly covered than other impacts. In the quest for a swift transition to a low carbon economy, however, there is already enough evidence to proceed with a dietary change involving switching dairy products to plant-based alternatives.

Suggested Citation

  • Annika Carlsson Kanyama & Björn Hedin & Cecilia Katzeff, 2021. "Differences in Environmental Impact between Plant-Based Alternatives to Dairy and Dairy Products: A Systematic Literature Review," Sustainability, MDPI, vol. 13(22), pages 1-16, November.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:22:p:12599-:d:679462
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    2. Alissa A. Nolden & Ciarán G. Forde, 2023. "The Nutritional Quality of Plant-Based Foods," Sustainability, MDPI, vol. 15(4), pages 1-13, February.

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