Although reducing meat consumption is paramount, health care should prioritize high protein plant foods rather than meat alternative products due to their optimal nutritional and environmental benefits.
Protein bars, powders, veggie burgers, and imitation meat products have different health and environmental considerations depending on their ingredients, additives, and processing. This summary distills available research to inform decisions about these products’ potential as healthy meat alternatives.
The Sustainable Health in Procurement Project (SHiPP) is a program developed by United Nations Development Programme (UNDP), in collaboration with Health Care Without Harm, and funded by the Swedish International Development and Cooperation Agency (SIDA), that aims to reduce the harm to people and the environment caused by the manufacture, use and disposal of medical products and by the implementation of health programs.
