Cambridge Researcher Ranks 20 Protein Sources, With Plant-Based Foods Filling the Entire Top Quintile

A new scoring framework developed by Dr. Chris Macdonald from the Better Protein Institute ranks 20 protein sources based on environmental and human-focused criteria. Tofu emerged as the highest-scoring protein source, with cheddar cheese at the bottom. Interestingly, all foods in the top quintile were plant-based, while all foods in the lowest quintile were animal-based. The scoring framework combines a Planet Score and a People Score, taking into account factors such as greenhouse gas emissions, affordability, sodium content, and protein completeness.

Tofu was found to have significantly lower environmental impacts compared to beef, while also being more affordable and widely available. Despite the limitations of the current version, including the absence of factors like animal welfare and antimicrobial resistance, a second version of the scoring framework is in development. Macdonald emphasizes that protein selection is a crucial decision that reflects our compassion towards animals, the planet, and future generations, highlighting the need for informed choices by consumers, policymakers, and organizations.