Meat alternatives to help reduce greenhouse gas emissions

Traditionally, meat-eating has never been big in Japan. Considering the greenhouse gas emissions involved in meat production, it may be time Japan returns to its low-meat diet. Here we offer some ideas for protein-rich plant foods to replace meat, and introduce some innovative new plant-based food creations.

Animal farming’s contribution to GHG emissions

Greenhouse gas (GHG) emissions are a key contributor to global warming and climate change. They are emitted by various activities in many different industries, including the energy industry, which accounts for more than 70% of global GHG emissions. Food production produces 26% of GHG emissions. Within that, livestock and fish farming, land use for livestock, and crops for animal feed account for 53% of food-related emissions.

In Japan, combined GHG emissions from the farming and transportation of fish (30%), chicken (5%), pork (10%) and beef (20%) account for about 65% of total GHG emissions in Japan. (We will examine fish farming’s effect on climate change in a future article.)

Beef, pork, and chicken are the main meats consumed in Japan. They are intensive sources of protein and other nutrients. But meat-eating became common here only relatively recently. According to a 2010 article by the United Nations University, “The average Tokyoite in 1947 was consuming a modest 5 grams of meat per day, while recent data shows that he or she is savoring almost 90 grams of meat daily.”

Beef farms only emerged in Japan in the 1870s. Nowadays, Japanese beef, or “wagyu,” and brands such as Matsuzaka beef and Kobe beef, are well known worldwide. But wagyu beef makes up only about 37% of Japanese beef consumption, with the rest imported mainly from the USA and Australia (Ministry of Agriculture, Forestry and Fisheries, 2018).

That means that the vast majority of beef consumed in Japan is being shipped from foreign countries, and therefore contributing to greater GHG emissions. Shipping beef produced in the USA and Australia to Japan emits more than 7.6 million tons of GHG. As a reference, we need 50 trees to grow for one year to offset 1 ton of CO2. So, the offsetting of emissions from Japan’s international beef shipments alone requires the annual growth of 3.8 billion trees.

Ending the myth that a balanced diet requires meat

So, what should we do? The answer is easy – we should reduce our consumption of meat. But saying that to meat-eaters inevitably elicits the defensive response, “How can we have a balanced diet without eating meat? We cannot get enough protein and iron without meat.” They are wrong. There are many plant alternatives that provide sufficient protein and iron.

Easy plant substitutes for animal protein

Let’s start with legumes and pulses, which are known for being rich in protein. 100 grams of edamame soybeans contain just 2 grams less protein than 100 grams of steak. And 1 cup of cashew nuts contains the same amount of protein as 113 grams of steak. A high-protein pulse is chickpea: 100 grams of chickpea contains 20 grams of protein.

Some green vegetables are a great source of protein, too. For example, 100 grams of broccoli is as rich in protein as a slice of steak. So, it is possible for us to shift from an animal-based diet to a plant-based one.

Growing choices for plant-based processed foods

For people who still want to eat meat in some form, there are some options. Plant-based steak (a.k.a. fake meat) is becoming more and more popular in Europe. Most of the supermarkets in Germany, for example, have a section for all kinds of alternative meat, from burgers to nuggets. In Japan, meat made from soybeans is the most well-known plant-based meat option. It should be relatively easy for people in Japan to adopt because soybean is already used in various ways in Japanese cuisine, including in tofu.

Another idea is fake egg. There are a few companies in Japan that have created their own “fake egg.” The large domestic firm Kagome has collaborated with the plant-based food brand 2foods to create a fake-egg meal called Ever egg omelet rice, which is based on the popular bistro dish of fried rice draped with an omelet. It is now available at their Tokyo restaurants. Their secret ingredients to make the egg just as fluffy as real egg are carrot and white kidney beans. If you are in town, why not go and judge for yourself how good a job they have done.

Now, these meat alternatives are not saviors of our conventional food system. Some of them can be highly processed and not necessarily eco-friendly or even healthy. The important thing is for us to always be curious and do our own research about the products we eat. The food system is changing and we can be a part of this change. Let’s think deeply and choose carefully!