Reducing Ecological Footprints by Substituting Animal Protein in Indian Diet

Subrata  Pal; Kunal  Seth

doi:10.55927/ajns.v1i1.3209

Authors

Subrata Pal Amity School of Hospitality
Kunal Seth Amity University Haryana

DOI:

https://doi.org/10.55927/ajns.v1i1.3209

Keywords:

Water Footprint, Carbon Footprint, Sustainable Food, Protein Sources, Plant Based Food

Abstract

Food provides daily nourishment and energy required by human body. In Indian diets, most of the protein is supplied by plant sources rather than non-vegetarian foods. But unfortunately, this does not meet the Recommended Dietary Allowance. Though non-vegetarian foods are good sources of proteins, farming and rearing of livestock increases carbon and water footprint. Carbon emission and production of greenhouse gases are inevitable during the whole process of cultivation, farming and processing of food. Water is also required during these activities. While producing a simple meal, the environment is affected as considerable amount of greenhouse gasses are generated and natural resources are utilized. For non-vegetarian foods these effects are multiplied many times. Switching to plant-based food can reduce both. Use of textured vegetable protein is already in practice and other plant protein sources like pulses are being utilized for creating substitute for egg, milk etc. Macroalgae and lab engineered protein are areas of research for future protein sources in diets. While planning a meal, controlled and sustainable use of natural resources is advised for benefit of the environment and mankind. This research paper is an approach for suggesting suitable protein alternatives for sustainable and futuristic diet plan by reducing carbon and water footprint.

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