The price of meat is continuously rising and does not seem to come down anytime soon. And now, the Intergovernmental Panel on Climate Change (IPCC) says that one of the solutions to curb climate change is to eat plant-based foods. Is going veg the solution? We take stock.
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The IPCC seems to believe so. In this third report on climate change, the group proposes a host of solutions to limit global warming to 1.5°C and the adoption of a “healthy, balanced and sustainable diet”, which essentially includes foods with herbal base, is among these.
But the IPCC does not exclude in its recommendations foods of animal origin produced in “resilient, sustainable and low-GHG emission systems”. It is also a compromise that the group had to face pressure, in particular, from meat-producing countries and which delayed the publication of the report, reported The Press.
When you look at the prices of meat in the grocery store that keep rising, you say to yourself that it’s not so crazy, after all.
The beef in the dock
But it is above all beef that finds itself in the dock, points out Sylvain Charlebois, senior director of the laboratory of analytical sciences in agri-food and professor at Dalhousie University, because the prices of pork and chicken have not increased in same pace.
Since 2015, the economist estimates that the price of beef has jumped between 30% and 50% depending on the cut. “It’s a lot, beyond the average,” he notes.
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The only other foods that have seen such significant growth are baby food and potatoes.
Difficult, however, to explain the intensity of inflation on beef. “Flour, transportation, labor … The combination of all these factors makes it more expensive,” says Mr. Charlebois.
And when we see that the price of tofu is the same as it was 20 years ago, it’s no wonder that more and more consumers are turning to vegetable proteins for sustenance.
“Animal production is subject to many variables that can influence the price: climate, droughts, transport, labor […] and even COVID-19. But the production of vegetable proteins is relatively stable. Even if there is a drought, we are able to produce legumes because it does not require a lot of water,” he explains.
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Moreover, the price is now the main motivation of Quebecers and Canadians to reduce their consumption of meat in favor of vegetable alternatives, argues Sylvain Charlebois.
“Rather than buying it two or three times a week, we might opt to buy it once for a beautiful Saturday evening,” he says.
Will plant protein prices rise?
While we are increasingly recommended to turn to plant-based alternatives for environmental and economic reasons, should we expect an increase in prices linked to an increase in demand? Sylvain Charlebois thinks so, because the market could see it as a good business opportunity.
But for now, you can still count on the reasonable prices of chickpeas, soybeans, lentils and even insects to get your daily protein intake without breaking the bank. That’s true if you stick to basic, minimally processed proteins, because Beyond Meat-type products are expensive, says the professor.
“Everything indicates that the vegetable diet will remain cheaper over time than the omnivorous diet which includes proteins of animal origin.”
But you don’t need to completely replace meat to save your wallet, says Charlebois. As proof: pork sales remain stable and
“I don’t think we’re going to save the planet by going vegan, especially since eating meat is part of our traditions. There is an urgency to act [pour le climat]but compromising the diet of some people, I’m not sure,” he concludes.