Plant Protein & Sustainability: How Your Choices Impact the Planet

By Jamie C | Updated November 2025. Learn more at Protein Pit Stop.

Introduction

The foods we choose have a significant impact on the environment. Meat and dairy production are responsible for a large share of global greenhouse gas emissions and resource use. Shifting some of your protein intake toward plant sources can reduce your carbon footprint without sacrificing nutrition. Below we explore the science behind these claims and offer practical guidance.

Environmental Impact of Animal vs Plant Proteins

Livestock production emits more greenhouse gases and uses more land and water than growing plants for direct human consumption. Even the most sustainably produced beef has a larger environmental footprint than nearly all plant proteins. Dairy and other meats fall between beef and plant foods but still emit significantly more greenhouse gases than legumes, grains and nuts.^[1]

Carbon Footprint of Common Protein Sources

The carbon intensity of protein varies dramatically between food groups. Producing a given amount of protein from ruminant meat such as beef or lamb results in far more emissions than producing the same amount of protein from plant foods like tofu or pulses. In fact, the lowest‑impact beef still has a higher footprint than most plant proteins. By substituting some animal protein with plant‑based alternatives like beans, lentils, peas, tofu or nuts, you can dramatically reduce the carbon footprint of your diet.^[1]

Benefits Beyond Carbon

Plant proteins often require less water and land than animal proteins and generate less nitrogen pollution. They also tend to come with fibre, vitamins and minerals. However, animal foods can provide highly bioavailable nutrients such as vitamin B₁₂ and long‑chain omega‑3 fats, so completely excluding them may not be necessary for everyone. The key is balance – even modest reductions in meat and dairy can have outsized environmental benefits.

Practical Tips for Sustainable Protein

• Swap beef for legumes or tofu. Build meals around beans, lentils, peas, chickpeas and soy products. These foods have some of the lowest carbon footprints per gram of protein.^[1]
• Choose poultry or eggs over red meat. If you eat animal products, opt for chicken, turkey or eggs, which generally have lower emissions than beef or lamb.
• Mix plant and animal proteins. Combining small portions of meat with legumes can lower the footprint while providing complementary nutrients.
• Minimise waste. Planning meals and storing food properly helps reduce the environmental impact of all foods.

Conclusion

Switching even part of your protein intake from meat to plants is one of the most effective dietary changes you can make for the planet. Studies show that plant‑based proteins have a fraction of the greenhouse gas emissions of beef, pork or dairy. You do not need to become fully vegan to make a difference; simply choosing legumes, tofu and other plant proteins more often can substantially shrink your carbon footprint. Always aim for a varied diet to meet your nutritional needs.

References

Wikipedia – “Plant‑based diet” summarises the scientific consensus that plant‑based diets have much lower greenhouse gas emissions and land use than diets rich in animal products, notes that beef, lamb and cheese have some of the highest carbon footprints, and explains that shifting toward plant‑based foods can reduce emissions, free farmland and restore biodiversity.