Adam M Adamek, PhD, Innovation Director at EIT Food, explores the role that agrifood innovation can play in diversifying protein and driving the transformation towards a fairer, more resilient food system.
Our food system is at a critical juncture. Climate change, resource scarcity and geopolitical shocks are placing unprecedented pressure on food security around the world. With COP30 on the horizon, the global spotlight is once again turning toward climate action – and the food system must be front and centre.
The food sector, responsible for one-third of global greenhouse gas emissions, is under increasing pressure to reduce its environmental footprint.¹ In the EU alone, agriculture accounts for around 11% of total greenhouse gas emissions.² As the largest trader of farmed goods globally, there is an urgent need for Europe to prioritise reducing the environmental impact of food production – and to do so fast.
One of the most promising pathways is protein diversification: the inclusion of plant-based, cultivated, fermentation-derived, and insect-based proteins in addition to conventional animal sources. As demand for food grows and planetary boundaries are tested, diversifying protein supplies provides a unique opportunity to align food system transformation with climate goals. By investing in innovative, sustainable sources of protein, Europe can not only reduce emissions but also strengthen food security and resilience globally.
Rethinking the benefits of protein
The benefits of shifting towards more diverse protein sources can be vast – spanning across climate, health and resilience – but are often not widely known.
One of the most significant advantages of protein diversification is improved land use efficiency. Traditional animal agriculture is highly land-intensive, but recent research shows that a 50% shift from animal-based towards plant-based or cultivated proteins could free up to 47.3 million acres of land, with high potential for ecological restoration and carbon capture.³ That freed land could be instrumental in making Europe self-sufficient in healthy food production, and could help provide enough food to feed an additional 767 million people globally.⁴ If paired with further innovation, such as regenerative agriculture and emerging technologies, the impact could be profound.
Protein diversification also plays a critical role in reducing emissions. ‘Alternative’ or ‘diversified’ proteins produce significantly less greenhouse gases compared to conventional livestock farming, offering a clear path to cutting the food system’s climate impact. A recent study found that, if diversified proteins rise to half the global protein market, agriculture and land-use greenhouse gas emissions would decrease by 31% by 2050.⁵ These methods also use far less water, easing pressure on one of our most vital and overstretched natural resources.
Beyond environmental gains, diversifying protein sources can also support a shift to healthier diets. Many diversified proteins, such as plant-based proteins, cultivated meat and insect protein, offer improved nutritional profiles, with lower levels of saturated fat and no antibiotics or hormones. As part of a balanced diet, they can help reduce the risk of chronic illnesses like heart disease and obesity.⁶
Ultimately, by embracing a broader spectrum of protein sources, we can build a food system that is not only more sustainable, but also more resilient, efficient, and aligned with public health goals.
Innovation in protein diversification: Reshaping the status quo
European startups are playing a key role in driving innovation in this space. Currently, out of 174 companies involved in cultivated meat, 47 are European, while 61 out of 158 companies involved in traditional, biomass-based and precision fermentation are also based in Europe.⁷ Research from the Protein Diversification Think Tank underscores the importance of European startups in enhancing sustainability and affordability, helping to strengthen the region’s competitiveness in the global food market.⁵
EIT Food is supporting these startups at the forefront of the protein revolution through the EIT Food Accelerator Network. Through the network, EIT Food provides early-stage innovators with the funding, mentorship and market access they need to scale groundbreaking solutions that reshape how and what we eat. An exciting example is NoMy, a startup pioneering the use of fungal fermentation to convert food industry side streams into high-protein, sustainable ingredients. NoMy offers a scalable, cost-effective solution that supports circularity and reduces reliance on traditional protein sources.
Revo Foods is another stand-out example, through its work in harnessing 3D food printing to produce 100% plant-based seafood. With tailored support from the EIT Food Accelerator Network, and the opportunity to tap into a vibrant and innovative community of food sector entrepreneurs, Revo Foods has been able to fast-track to market and secure partnerships with restaurants and supermarkets – making diversified proteins available in our everyday lives.
Overcoming barriers to scale
Despite the rapid growth of the protein diversification sector, key challenges remain – most notably around regulation and consumer acceptance. Regulatory frameworks have struggled to keep pace with innovation, creating uncertainty for businesses seeking to bring novel protein products to market. At the same time, consumer perceptions around taste, safety and familiarity continue to influence purchasing decisions and slow adoption.
However, industry momentum is beginning to shift consumer habits. A recent report⁸ has shown that a greater availability of diversified protein products in Germany and the Netherlands has driven increased consumer demand for these products, signalling the self-enforcing relationship of supply and demand. In 2023 alone, global retail sales of plant-based alternatives surged by 34%, contributing an additional €26.3bn year-on-year.⁹ This demonstrates that protein diversification is no longer a niche trend – it’s a core pillar of the transition that the general public is starting to accept.
EIT Food’s Consumer Observatory provides critical insights into these behavioural dynamics. By tracking attitudes across Europe, the Consumer Observatory helps identify gaps in consumer trust and understanding, enabling targeted strategies to improve awareness, transparency and engagement. Addressing these barriers will be essential to unlocking the full potential of protein diversification and ensuring its integration into sustainable diets at scale.
Looking to the policy landscape, food system transformation is often deprioritised in climate strategies, partly because agricultural impacts are harder to quantify, and because food habits and agricultural practices are deeply embedded across cultural contexts. Knowledge transfer between system actors is key to success, which is why EIT Food is working with farmers and primary producers through transition-focused projects and knowledge transfer initiatives.
EIT Food Regenerative Agriculture Projects have helped to support sustainable agriculture and improve resilience for local economies, ensuring no one is left behind in the agrifood transition. Embracing diversified protein sources can ultimately enable farmers to explore more commercially and environmental land uses, positively impacting their profitability and negotiating position in the value chain.
However, maintaining co-ordinated action can be challenging, with responsibility fragmented across local communities and government departments. Innovative startups, with the freedom to experiment and explore, can help overcome these challenges, creating a diversified market that can help pave the way.
Looking to COP30: Accelerating the transition
As global leaders prepare for COP30, these innovations offer not only environmental solutions but also a powerful lever to inform food and climate policy. By rethinking what’s possible for protein and reshaping the status quo, innovation can prompt new frameworks for regulation and policy, leading us to a more sustainable future.
There is a critical opportunity to position protein diversification as a key component of global climate strategy. As countries look for solutions to mitigate climate change, diversified proteins offer a direct pathway to reduce emissions from the food system.
We encourage COP30 negotiators to consider including support for alternative proteins as a formal part of climate mitigation strategies, reflecting the recommendations from the FAO’s 2023 State of Food Security and Nutrition in the World.
To accelerate this transition, global leaders should prioritise cross-sector collaboration, targeted investment in innovation and robust regulatory support for startups driving change. These actions will be vital to unlocking the full potential of protein diversification and accelerating the transition to resilient, low-carbon food systems worldwide.
About EIT Food
EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all.
Supported by the European Institute of Innovation and Technology (EIT), a body of the European Union, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.
We are one of nine innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.
References
- ‘Food systems account for more than one third of global greenhouse gas emissions’, Food and Agriculture Organization of the United Nations, Food systems account for more than one third of global greenhouse gas emissions
- ‘Tackling climate change’, European Commission, Climate change – European Commission
- ‘Assessing the land-use potential of alternative proteins’, Fi Global Insights, Assessing the land-use potential of alternative proteins
- EIT Food Protein Diversification Think Tank EIT Food Protein Diversification Think Tank – EIT Food
- Kozicka, M, Havlík, P, Valin, H et al. Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives. Nat Commun 14, 5316 (2023). https://doi.org/10.1038/s41467-023-40899-2
- Healthy diet fact sheet, World Health Organization, Healthy diet
- ‘Towards a Resilient and Sustainable Future: The Role of Protein Diversification in the EU Agri-Food Sector 2024’ paper, EIT Food Protein Diversification Think Tank – EIT Food, eitfood.eu/files/PD-Narrative-paper-10.11.pdf
- ‘ European supermarkets race to lead global protein transition’, Madre Brava, Madre Brava – European supermarkets race to lead global protein transition
- 2023 State of the Industry Report / Plant-based meat, seafood, eggs, and dairy, GFI Europe, State of the Industry report_Plant-based_2023
Please note, this article will also appear in the 23rd edition of our quarterly publication.
