The Protein Supply of the Future

The food industry

Resource usage frorm the cultivation of raw materials to the final product.

The food industry is claiming over 30% of the earth’s ice-free surface, 70% of the available fresh water, 30% of the transport sector and 20% of the generated energy, worldwide. A sustainable production of food for further 2,3 billions of people demands a social, as well as industrial adjustment. From the standpoint of environment and nutrition, the protein supply is the key factor here. It is scientifically proven that products of animal origin have an unnecessary high influence on biodiversity, access to fresh water, climate change and many more topics.


Quellen: Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M., & De Haan, C. (2006). Livestock's long shadow: Environmental issues and options. Rome, Italy: FAO.


   World Eisfrei


 over 30% of the earth's ice-free surface  






  70% of the available fresh water 







  30% of the transport sector







   20% of the generated energy 




» ... There‘s no way to produce enough meat for 9 billion people. Yet we can‘t ask everyone to become vegetarians. We need more options for producing meat without depleting our resources.«

Bill Gates »Future of Food«

Enviromental Impact of Animal Protein

Hungry for land.

The process of converting plant protein into animal protein is naturally inefficient. On average, the metabolism of an animal can convert 6 kilos of plant- into only 1 kilo of animal protein. Hence there is only 15% of energy and protein content of the original plant ending up in the human’s system. Correct: 85% go to waste.

On a worldwide basis there is 40% of crops and 75% of soy being fed to livestock. IN a FAO report the use of land in this context is summarized as followed: “ Live stock is by far the largest anthropogenic user of the land. All in all, the generation of livestock is demanding 70% of all farming land, as well as 30% of the ice-free surface.




Quellen: 1) Aiking, H., Future Protein Supply, Trends in Food Science & Technology 22 (2011) 112-120 (original manuscript)