A collaborative, desk-based study out of the Loma Linda University School of Public Health, has found that the substitution of beef with beans in meals will significantly reduce the environmental footprint worldwide.
The new article, “The Environmental Cost of Protein Food Choices”, has been published ahead of print in the journal of Public Health Nutrition. The article stems from collaborative environmental nutrition research conducted by faculty from the centers for Community Resilience and the Center for Nutrition, Healthy Lifestyle and Disease Prevention.
The study found that producing 1 kg of protein from kidney beans required approximately eighteen times less land, ten times less water, nine times less fuel, twelve times less fertilizer and ten times less pesticide in comparison to producing 1 kg of protein from beef.
The study concluded that the, “the substitution of beef with beans in meal patterns will significantly reduce the environmental footprint worldwide and should also be encouraged to reduce the prevalence of non-communicable chronic diseases.”
The article can be found in the December issue of the journal of Public Health Nutrition or online at http://journals.cambridge.org/action/displaySpecialPage?pageId=6356