Dig In: The power of plant protein
Sponsored by World Animal Protection
By Josephine Parsons
Australians love to eat meat. We are one of the world’s largest per capita consumers. We stuff it in pastries, sell it at hardware stores, make it the centerpiece of our dinner tables. We even serve it at our democratic elections.
And the data supports our national fascination too. On average, Australia’s daily consumption of meat in 2019 was about 246 grams per person. Never mind that current dietary guidelines recommend a maximum of 65 grams per day.
We’re simply eating too much animal protein. And it’s slowly suffocating the planet.
Research shows that one third of all human-based greenhouse gas emissions can be attributed to agriculture.
A 2022 report by the University of Technology Sydney (UTS) Institute for Sustainable Futures and World Animal Protection found that one third of all human-based greenhouse gas emissions can be attributed to agriculture — overwhelmingly from the meat and dairy industry.
Australians alone are responsible for quite a bit of this too, with the highest per capita greenhouse gas emissions from the food sector out of all G20 countries.
“It’s unavoidably the case that the production of meat for human consumption does cause environmental and climate damage,” says Ben Pearson, Director of World Animal Protection Australia and New Zealand.
It’s confronting to realise that this seemingly inconspicuous thing we do — feeding ourselves, feeding our family, taking joy in the pleasure of food — is creating so much destruction.
But this isn’t the type of climate change data that’s supposed to cause you despair. Quite the opposite. Believe it or not, this information is supposed to empower you.
That same UTS report found individuals can significantly decrease their personal carbon footprint by making small changes to their diets.
In a time where we can often feel helpless against the onslaught of climate disaster, your diet is the one place where you can make a real and sustained difference to the health of our planet.
The positive impact of putting more plants on your plate
Pearson says swapping animal protein for more plant-based options like tofu, tempeh or vegetables isn’t difficult — it’s just about having an open mind.
“Sometimes as Australians, [we] can be a bit boring,” he says.
“You go out to your Sydney restaurant, you get your steak or whatever it’s going to be, with a couple of potatoes and a bit of veg.” Instead, Pearson suggests trying out a local Lebanese or Indian restaurant, where the vegetarian options aren’t only plentiful but delicious too.
“There are so many sensational vegetables out there that people can try, so many interesting recipes using plants,” he says. “Google Ottolenghi eggplant recipes and I challenge you to find one you don’t like.”
Opting to make plant-based substitutions for meat can make a huge impact in reducing global warming potential.Credit: iStock
Pearson’s main tip is to find textural similarities in vegetables or mock meats, so you don’t feel like you’re completely missing out. And one small swap can make a huge difference. The report found that by replacing a beef patty with a plant-based patty in your next fast-food burger, you can achieve a 90 per cent reduction in global warming potential. If you replace your chicken patty with a plant-based patty, you achieve a 60 per cent reduction.
Pearson says plant-based alternatives also have the added benefit of being much cheaper and often shelf stable. “You don’t have a food waste issue,” he says. “A can of chickpeas in the cupboard is basically there forever.”
Go easy on yourself with small, sustainable changes
Pearson works for a global charity dedicated to animal welfare and wellbeing — yet even he isn’t telling you to go vegan straight away. It’s just not realistic.
“We’re just saying, have a look at your menu options and think, alright, why don’t I try every Monday night having a plant-based meal? Why don’t I give oat milk a go?”
Instead of the beef mince in the bolognaise, you can use mushrooms and lentils. Instead of ordering a beef burger, make it an Impossible patty. Soy milk in the cereal. Vegan cheddar on the pizzas, and so on and so forth.
“It’s about trying out new things,” Pearson says. “Being mindful of ways you can reduce your intake.”
He insists that if you give it a go, you’ll likely realise that reducing your meat consumption isn’t scary — it’s actually tasty and will save you a bit of money too.
“You’ll probably start finding that if you go forward, you’re happily eating less meat and less dairy. That’s good for you, it’s good for the animals and good for the planet.”