Plant-Based Meat as a Low-Carbon and Biodiverse Food Solution in the Anthropocene

Abstract

Global food systems, particularly conventional livestock production, are among the key sources of climate change, resource degradation, and loss of biodiversity, which jeopardize planetary stability in the Anthropocene. This paper will be addressing the potential of plantbased meat as a sustainable low-carbon food that can be applied to mitigate environmental pressure and to support biodiversity conservation. This research is conducted through systematic review and synthesis of the current scientific literature, contrasting data on environmental effects of plant versus animal meat production, comparing socioeconomic barriers to uptake, and comparing proposed governance strategies. Analysis confirms plant-based meat has significant climate and resource benefits, including much lower greenhouse gas emissions, negligible land and water usage, and higher resource efficiency compared with traditional meat. Besides, it decreases ecosystem pressure via deforestation reduction, habitat loss, and pollution, thus fostering biodiversity and ecological resilience. However, adoption is constrained by socioeconomic variables such as higher cost, low consumer acceptability, and low public awareness. To the study, there is a requirement for a cooperative multi-stakeholder response including enabling government policies, business technological and marketing innovations, and civil society-led education initiatives to overcome these challenges. Plant-based meat thus provides a pragmatic and disruptive path towards building a more resilient, equitable food system for the world.