What’s Cooking: Frontiers of Food

The document evaluates the role of novel plant-based, cultivated, and fermentation-derived foods in reducing the environmental and health burdens of conventional animal source foods, while noting the need for further research on socioeconomic and nutritional implications.

• Food systems contribute approximately 30% of current anthropogenic greenhouse gas emissions, with animal products accounting for nearly 60% of those food-related emissions, totaling between 14.5% and 20% of global emissions.
• Conventional animal source foods (ASF) contribute to climate change, biodiversity loss, soil degradation, and pollution, while high intake of red and processed meats is linked to non-communicable diseases and risks like antimicrobial resistance and zoonotic disease.
• Novel alternatives, including cultivated meat, fermentation-derived foods, and plant-based meat, can reduce environmental impacts, animal welfare concerns, and risks of zoonoses and antimicrobial resistance, though their adoption depends on cost, taste, regulation, and cultural acceptability.

APA

Stockholm Environment Institute (2023). What’s Cooking: Frontiers of Food. https://www.sei.org/publications/unep-whats-cooking-frontiers-2023/

Chicago

Stockholm Environment Institute. What’s Cooking: Frontiers of Food. 2023. https://www.sei.org/publications/unep-whats-cooking-frontiers-2023/.

Wikipedia

{{cite report |author=Stockholm Environment Institute |title=What’s Cooking: Frontiers of Food |date=8 December 2023 |url=https://www.sei.org/publications/unep-whats-cooking-frontiers-2023/ |access-date=17 August 2026 |via=Climate Insights Directory}}

BibTeX

@techreport{stockholmenvironmentinstitute2023whats, author = {{Stockholm Environment Institute}}, title = {{What’s Cooking: Frontiers of Food}}, institution = {Stockholm Environment Institute}, year = {2023}, month = dec, url = {https://www.sei.org/publications/unep-whats-cooking-frontiers-2023/}, urldate = {2026-08-17}, note = {Indexed by Climate Insights Directory} }