Protein Matters Beyond Health and Environment

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With the growing global demand for protein driven by population growth and changing diets, a new study investigates the social risk associated with different protein sources. Unlike many previous studies that focus only on health or environmental aspects, this research explores how the protein production chain impacts a set of social aspects.

This study (under the National Research Project KAIROS), carried out through a collaboration between the UNESCO Chair in Life Cycle and Climate Change at ESCI-UPF and the Department of Civil and Environmental Engineering at Politecnico di Milano, has been published in the Food Policy journal.

The research paper, titled “Assessing the social risk of high-protein food alternatives using the social life cycle assessment”, was produced by Dr Giuseppe Cecere, Dr Sahar Azarkamand, Dr Alba Bala, Ilija Sazdovski, Dr Pere Fullana-i-Palmer, and Dr Lucia Rigamonti.

The researchers studied four main types of protein available in Spain: meat, dairy, fish and seafood, and plant-based agricultural products. Using the Social Life Cycle Assessment (S-LCA) method and the Product Social Impact Life Cycle Assessment (PSILCA) database, they assessed potential social risks in four key areas: workers, local communities, value chains, and society.

The results show that social risks vary depending on the chosen functional unit (the reference quantity in which the results are based), whether using the amount needed to meet daily protein intake or by a reference fixed weight (e.g., 1 kg of product). When the assessment is based on daily protein needs, fish and seafood show the highest social risks, especially for workers and local communities. The main issues found were fair salary, non-fatal accidents, trade unionism, and biomass consumption. In contrast, plant-based products had the lowest social risks for workers.

When assessing social risks based on 1 kg of protein product produced by the sector, all four protein groups exhibit similar social risk values. Dairy products showed the highest social risks for local communities when measured by weight. These findings show how the choice of a functional unit that takes into account the service provided can change the conclusions, highlighting the need for careful analysis in food comparisons.

This study highlights the importance of including social risks in food system evaluations. It offers valuable information for creating fairer and more sustainable food policies and choices.

This work was supported by the Spanish Ministry of Science and Competitiveness. [Grant number KAIROS-BIOCIR Project PID2019- 104925RB-C33 (AEO/FEDER, UE)]. This study is an outcome of the KAIROS-BIOCIR Project.