Comparing meat alternatives for a sustainable food system

This scoping review evaluates the potential of four alternative protein sources (plant-based meats, cultivated meat, insects, and single-cell proteins) to contribute to a sustainable food system. Using a holistic framework, each option is assessed across four dimensions: environmental impact, production scalability, consumer acceptability, and animal welfare. Plant-based meats rank highest, with established infrastructure, growing consumer acceptance, and substantial environmental benefits. Single-cell proteins show promise despite scalability uncertainties, while cultivated meat faces significant technical and economic challenges. Insect-based proteins encounter barriers across all dimensions, including limited environmental advantages and widespread consumer rejection. This multidimensional comparative analysis supports prioritizing plant-based meats in policy and investment strategies while highlighting critical research needs for emerging alternatives, demonstrating the value of systematic head-to-head comparisons in guiding resource allocation for sustainable food system transitions.