What “greener protein” actually means
Why compare the footprint of the protein itself, and what can that comparison tell us?
Read articleThe UK guide to greener protein
Greener protein,
explained.
From pulses and livestock to fermentation and cultivated meat, explore the options with evidence, not hype.
01Land · water · energy · climateEvidence-led · UK-focused
Food, measured fairly
The basis
Compare protein, not the weight of the food.
Every route is considered against the same functional unit. It is a fairer starting point than comparing a kilo of one food with a kilo of another. Nutrition, production system and evidence quality still matter.
See how comparisons workEight routes. No easy answers.
Explore protein sources
01Pulses and legumesBeans, peas, lentils and chickpeas
02Mycoprotein and biomass fermentationProtein-rich fungi grown by fermentation
03Precision fermentationSpecific ingredients made by engineered microbes
04Cultivated meatAnimal cells grown as food
05InsectsInsect-derived ingredients for food and feed
06Algae and seaweedAquatic organisms with varied protein potential
07Gas (air) fermentationMicrobes fed on gases and energy
08Livestock, done betterImproving existing animal production fairlyRead the evidence
From the journal
Pulses: the oldest alternative protein
Beans, peas and lentils are hardly futuristic. The harder question is why UK production and consumption remain modest.
Read articlePrecision fermentation, explained
How microbes can make specific proteins, and what UK food rules mean for products hoping to reach market.
Read article
The energy bill of protein
A physicist’s way to ask what goes in, what comes out and which efficiencies matter.
Read article