Plant-based foods benefit all the Sustainable Development Goals by promoting food security, environmental sustainability, public health, and social equity.
No Poverty (SDG 1)
Plant-based foods alleviate poverty by making food more affordable and accessible. Growing plant foods is less resource-intensive and costly than raising animals for food, making plant-based diets a more affordable for many people, especially in low-income communities. According to a study published in the journal World Development, transitioning to plant-based diets could save up to $1.5 trillion annually in healthcare and environmental costs by 2050 (Springmann et al., 2016).
Zero Hunger (SDG 2)
Plant-based foods reduce hunger by using resources more efficiently and putting downward pressure on prices. A significant portion of the world’s crops is currently fed to livestock instead of directly consumed by humans. By shifting towards plant-based diets, more food can be produced to directly feed people, thus reducing hunger. Additionally, plant-based agriculture tends to have a lower environmental footprint, which can help mitigate the effects of climate change on food production.
Good Health and Well-being (SDG 3)
Plant-based foods provide numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. By promoting plant-based diets, individuals can improve their overall health and well-being, leading to longer, healthier lives. For example, a study published in the Journal of the American Heart Association found that replacing animal protein with plant protein was associated with a lower risk of mortality from cardiovascular disease (Song et al., 2016).
Quality Education (SDG 4)
Plant-based foods support quality education by empowering students with good nutrition. Educating people about the benefits of plant-based diets can help them make informed dietary choices that are not only good for their health but also for the planet. Schools and educational institutions can incorporate lessons on plant-based nutrition and sustainable food systems into their curricula to raise awareness and empower students to make healthier and more environmentally friendly food choices.
Gender Equality (SDG 5)
Plant-based foods contribute to gender equality by nourishing women and girls and reducing the burden of food preparation and production. Shifting towards plant-based agriculture can help alleviate the physical and time constraints faced by women and girls, allowing them to pursue education, employment, and other opportunities for personal and economic development.
Clean Water and Sanitation (SDG 6)
Plant-based foods have a lower water footprint compared to diets containing animal products. Animal agriculture requires large amounts of water for growing feed crops, watering livestock, and cleaning facilities, contributing to water scarcity and pollution. By consuming more plant foods and fewer animal products, individuals can help conserve water resources and reduce pollution, thereby supporting clean water and sanitation efforts.
Affordable and Clean Energy (SDG 7)
Plant-based foods contribute to affordable and clean energy by reducing the demand for fossil fuels used in industrial animal agriculture. Large-scale animal farming operations often rely on fossil fuels for activities such as transportation, feed production, and waste management. By reducing the consumption of animal products, we can decrease the need for these energy-intensive processes and promote the adoption of renewable energy alternatives.
Decent Work and Economic Growth (SDG 8)
Plant-based foods create opportunities for decent work and economic growth by supporting the growth of sustainable agriculture and food industries. As the demand for plant-based foods continues to rise, there is a growing need for farmers, food producers, and other workers involved in the production and distribution of plant-based products. Additionally, plant-based agriculture tends to be more labor-intensive than industrial animal agriculture, potentially creating more jobs in rural and urban communities.
Industry, Innovation, and Infrastructure (SDG 9)
Plant-based foods drive innovation in food technology, product development, and supply chain infrastructure. As more people adopt plant-based diets, there is a growing demand for innovative plant-based products that mimic the taste, texture, and nutritional profile of animal-derived foods. This demand is driving investment and innovation in areas such as plant-based meat alternatives, dairy alternatives, and plant-based ingredients, leading to the development of new technologies and infrastructure to support a plant-based food system.
Reduced Inequalities (SDG 10)
Plant-based foods reduce inequalities by promoting more equitable access to nutritious food. Plant-based foods tend to be more affordable and accessible than animal products, making them a viable option for people across different income levels. By promoting plant-based diets, we can help ensure that everyone has access to healthy and sustainable food choices, regardless of their socioeconomic status.
Sustainable Cities and Communities (SDG 11)
Plant-based foods contribute to creating more sustainable cities and communities by reducing the environmental impact of food production and consumption. Plant-based agriculture generally requires less land, water, and other resources compared to animal agriculture, making it more compatible with urban environments where space and resources are limited. By promoting plant-based diets, cities can reduce their ecological footprint and promote a more sustainable food system.
Responsible Consumption and Production (SDG 12)
Plant-based foods promote the sustainable and efficient use of resources. Plant-based foods generally have a lower environmental footprint than animal products in terms of land use, water use, greenhouse gas emissions, and energy consumption. By choosing plant-based foods over animal products, individuals can reduce their ecological impact and contribute to more sustainable patterns of consumption and production.
Climate Action (SDG 13)
Plant-based foods are one of the most effective strategies for mitigating climate change. Animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and other environmental problems associated with climate change. By shifting towards plant-based diets, individuals can reduce their carbon footprint and help mitigate the effects of climate change. According to a study published in the journal Science, adopting plant-based diets could reduce global greenhouse gas emissions by up to 70% by 2050 (Springmann et al., 2016).
Life Below Water (SDG 14)
Plant-based foods protect marine ecosystems by reducing the demand for seafood. Overfishing and destructive fishing practices are major threats to marine biodiversity and ecosystems. By choosing plant-based foods over seafood, individuals can help alleviate pressure on marine resources and promote the conservation and sustainable use of aquatic ecosystems.
Life on Land (SDG 15)
Plant-based foods support biodiversity conservation and land ecosystem health by reducing the conversion of natural habitats for agriculture, particularly for livestock grazing and feed crop production. Animal agriculture is a leading driver of deforestation, habitat destruction, and species extinction. By reducing the demand for animal products and promoting plant-based diets, we can help protect terrestrial ecosystems and preserve biodiversity.
Peace, Justice, and Strong Institutions (SDG 16)
Plant-based foods promote food security, environmental sustainability, and public health, which are essential foundations for peace, justice, and strong institutions. By addressing the root causes of hunger, poverty, and environmental degradation, plant-based diets can help create a more stable and equitable society.
Partnerships for the Goals (SDG 17)
Plant-based foods provide a common ground for collaboration across sectors and disciplines, as they offer solutions to a wide range of interconnected challenges, including hunger, poverty, health, and environmental sustainability. By working together to promote plant-based diets, stakeholders can leverage their respective expertise and resources to advance the broader agenda of sustainable development.
References
- Springmann, M., et al. (2016). Options for keeping the food system within environmental limits. Nature, 562(7728), 519-525.
- Song, M., et al. (2016). Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Internal Medicine, 176(10), 1453–1463.
- Springmann, M., et al. (2016). Analysis and valuation of the health and climate change cobenefits of dietary change. Proceedings of the National Academy of Sciences, 113(15), 4146-4151.