In the pursuit of protein, we must not overlook the power of plants!
Published on January 9, 2026, by Raychel Santo (https://www.wri.org/profile/raychel-santo) with an eye-catching cover image by Adriy Blokhin/Shutterstock.
Currently, protein is the star of the food trends, with everyone from social media influencers to food manufacturers and government bodies urging us to increase our protein intake.
The recently released U.S. dietary guidelines have added weight to this conversation, promoting a diet rich in "protein, dairy, and healthy fats" and suggesting that Americans should consider consuming up to double the amount of protein recommended by the National Academies’ Institute of Medicine (https://www.nationalacademies.org/read/10490/chapter/1).
While it's true that certain individuals, such as athletes or those recovering from illness, may need more protein, the idea of universally increasing protein recommendations for the general population is, quite frankly, contentious (https://www.pbs.org/newshour/show/protein-is-everywhere-amid-a-new-cultural-obsession-how-much-do-we-really-need). However, one fact remains clear: there are numerous ways to fulfill our protein requirements, each with varying impacts on human health and the environment.
Particularly concerning are beef and lamb, which rank among the protein-rich foods with the highest environmental costs (https://www.wri.org/insights/6-pressing-questions-about-beef-and-climate-change-answered). These ruminant animals demand extensive resources for their rearing—land, water, and feed—and often lead to the destruction of natural habitats like forests for grazing purposes. Additionally, the unique digestive systems of cows and sheep generate substantial amounts of methane, a potent greenhouse gas, through belching.
When we compare the production of beef and lamb with other protein sources, the disparity in environmental impact becomes stark. For instance:
- To produce a single kilogram of beef protein, it takes an astounding 20 times more land and results in 20 times more greenhouse gas emissions than producing a kilogram of protein from plant sources like chickpeas, beans, or lentils (https://www.wri.org/data/protein-scorecard).
- Not all meats have the same environmental footprint. Poultry and pork, for example, emit around 85% less greenhouse gases than beef when measured per kilogram of protein. However, switching from beef to other meats can introduce different ethical dilemmas regarding animal welfare (https://www.wri.org/insights/better-meat-sourcing-climate-environmental-impacts).
- Similarly, cow's milk generates about three times more emissions than alternative protein-rich drinks such as pea or soy milk (https://www.wri.org/insights/milks-environmental-impact).
Eating habits are deeply personal, but the encouraging news is that individuals do not have to compromise between a diet abundant in protein and one that is environmentally sustainable.
Plant-based meals featuring ingredients like beans, lentils, soy products, nuts, and seeds not only provide excellent sources of protein but also offer essential nutrients such as fiber and iron. Moreover, these plant options are typically more budget-friendly compared to beef.
Given the sheer variety of nutritious plant-based choices available today, opting for less resource-intensive sources of protein is a straightforward and impactful step that anyone can take—for their own health, for the well-being of our planet, and for the climate.
So, what do you think? Will you choose to embrace more plant-based proteins in your diet? Or do you feel that traditional protein sources still hold their ground? Share your thoughts!
