Table 2 The amount of protein sourced per food group for the four optimal ASP:PSP ratios when minimizing land use and GHG emissions at different protein intake levels and with the FAO reference baseline
Food group | FAO reference (g per capita per day) | LU_Cur_40:60 | LU_Rec_40:60 | GHG_Cur_40:60 | GHG_Rec_40:60 |
|---|---|---|---|---|---|
Red meat | 13 | 5 (−62%) | 5 (−62%) | 5 (−62%) | 4 (−69%) |
Chicken | 8 | 10 (25%) | 0 (−100%) | 11 (38%) | 0 (−100%) |
Fish | 5 | 4 (−20%) | 2 (−60%) | 3 (−40%) | 1 (−80%) |
Dairy | 19 | 11 (−42%) | 12 (−37%) | 11 (−42%) | 13 (−32%) |
Eggs | 4 | 3 (−25%) | 0 (−100%) | 3 (−25%) | 0 (−100%) |
Oil and fat | 1 | 0 (−100%) | 0 (−100%) | 0 (−100%) | 0 (−100%) |
Legumes | 4 | 20 (400%) | 1 (−75%) | 28 (600%) | 0 (−100%) |
Nuts and seeds | 2 | 0 (−100%) | 0 (−100%) | 0 (−100%) | 3 (50%) |
Vegetables | 3 | 4 (33%) | 8 (167%) | 9 (200%) | 10 (233%) |
Fruits | 1 | 0 (−100%) | 1 (0%) | 1 (0%) | 1 (0%) |
Tubers | 2 | 0 (−100%) | 1 (−50%) | 0 (−100%) | 0 (−100%) |
Grains | 20 | 24 (20%) | 16 (−20%) | 11 (−45%) | 13 (−35%) |
Sugars | 0 | 0 (0%) | 0 (0%) | 0 (0%) | 0 (0%) |
