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Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

Author

Listed:
  • Marian Gil

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Mariusz Rudy

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Paulina Duma-Kocan

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Renata Stanisławczyk

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Anna Krajewska

    (Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland)

  • Dariusz Dziki

    (Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland)

  • Waleed H. Hassoon

    (Department of Animal Production, College of Agriculture, Al-Qasim Green University, Babylon 51001, Iraq)

Abstract

The manuscript was prepared to conduct a thorough analysis and deepen the understanding of sustainable food production and diets within the context of the challenges posed by intensive agricultural practices and their environmental impacts, as well as their effects on human health. The rapid growth of the human population necessitates an increase in food production to meet nutritional needs. However, increasing the production of animal-derived products, which are significant protein sources, is likely to worsen undesirable consequences, such as global climate change, greenhouse gas emissions, and a larger carbon footprint. Traditional farming techniques also contribute to environmental contamination due to the use of synthetic fertilizers and pesticides. Transitioning to a sustainable food production model that addresses food needs while protecting consumer health and the environment is crucial. The challenge for the food industry and research centers is to find and develop the production of alternative sources of protein. In addition to the technological problems that must be solved, there is consumer education focused on healthy eating and overcoming psychological barriers related to the consumption of new foods.

Suggested Citation

  • Marian Gil & Mariusz Rudy & Paulina Duma-Kocan & Renata Stanisławczyk & Anna Krajewska & Dariusz Dziki & Waleed H. Hassoon, 2024. "Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review," Sustainability, MDPI, vol. 16(17), pages 1-27, September.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:17:p:7701-:d:1471495
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