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Study on meat substitutes by Klara van Mierlo and ORL published in Resource Magazine.
In the model the researchers opted for meat substitutes with comparable nutritional value to that of meat. The calculations of the environmental impact took into account the entire production process from sowing right up to the moment that the meat substitutes were ready for packaging and transportation to the shop.
The study shows that meat substitutes that are free from dairy or other animal ingredients have the lowest environmental impact.
To read the article, please click here.