Plant-based nutrition

A shift towards a more plant-based and less animal-based diet in accordance with national and international dietary guidelines is conducive to better health outcomes and greater sustainability. In comparison with animal proteins, the production of plant proteins involves: 2 to 60 times less greenhouse gas emissions, 3 to 10 times reduced land and energy use and 30 to 40 times less fresh water use. Examples of dietary sources of plant proteins are nuts, legumes and grain products. Plant proteins can also be extracted from various types of crops and their co-products for use in products like meat substitutes.