ABSTRACT
The protein shift aims to change how we produce and consume food, away from animal-based proteins (both meat and dairy) and toward proteins from other sources. This shift is motivated by the high negative impacts of livestock production and the consumption of animal-based products on the environment, human health, and animal welfare. Potential alternative sources include plants, insects (where culturally accepted), alternative protein sources like single-cell or microbial protein (microalgae, fungi, protein from fermentation [e.g., mycoprotein]), and cultivated meat. “Protein transition” and “protein diversification” are often synonyms for protein shift.
