The potential of insect protein to reduce food-based carbon footprints in Europe: The case of broiler meat production

Abstract

As part of the current climate change debate, concerns have been raised over the rapid expansion of soybean cultivation as the major protein source to feed animals for human consumption. At the same time, insect-based protein is rapidly emerging as an alternative protein source to animal-based protein, both as a potential substitute for soybean-based protein for the use in animal feed, and for direct human consumption. The assessment of climate impacts and market potentials of novel animal feed and food products related to such insect-based protein requires an assessment of their carbon footprints. This paper explores the extent to which insect protein could help to reduce the Global Warming Potential (GWP) associated with food consumption in Europe. The results from a quantitative review and scenario analyses provide two key insights. First, they support previous research suggesting that insect protein has the greatest potential to reduce the carbon footprints of European consumers, if insects are directly consumed as food. Second, they suggest not only that the use of insects as animal feed can substantially contribute to the sustainability of broiler production systems with regard to lowering GWP, but also that low-value side streams are key for improving this potential.