Tofu Outranks Beef and Eggs in New Cambridge Protein Sustainability Index
A new 40-point index by the University of Cambridge and the Better Protein Institute ranks tofu as the superior protein source, beating beef, salmon, and eggs. The score balances nutritional value, affordability, and environmental impact, with tofu leading due to low greenhouse gas emissions and land use. While experts note the ranking's limitations, dietitians emphasize that individual needs and serving sizes should guide food choices over strict adherence to such scores.
Key points
- Tofu scored 36/40, topping a list of 20 protein sources in a new index published in Frontiers in Sustainable Food Systems.
- The index, created by Chris Macdonald and the Better Protein Institute, combines a 'People Score' (nutrition, cost) and a 'Planet Score' (emissions, land use).
- Producing 100g of protein from tofu generates 0.61kg of greenhouse gas emissions, compared to 64.19kg for beef.
- Tofu requires 2 square meters of land for 100g of protein, versus 211 square meters for beef.
- Beans, chia seeds, and quinoa ranked in the top four, while mozzarella, lamb, and beef scored lowest.
- Dietitians warn that the ranking is not a dietary guideline and that individual tolerance and serving sizes matter more than the score.
Background
Recent coverage has highlighted the safety of daily tofu consumption and the nutritional benefits of high-protein diets, such as those advocated by cardiologists who favor eggs. This new ranking adds an environmental dimension to these discussions, contrasting plant-based options with traditional animal proteins.
Why it matters
The ranking offers a new framework for evaluating protein sources beyond just nutritional content, incorporating environmental sustainability. It highlights the significant environmental footprint of animal proteins like beef compared to plant-based options like tofu, potentially influencing consumer choices and dietary guidelines.
What to watch
The Better Protein Institute may refine the scoring system based on feedback and further research. Consumers and dietitians are encouraged to use the ranking as one factor among many when planning meals, considering individual health needs and preferences.
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