Plant-Based Foods Dominate Top Rankings in New Protein Source Score
A Cambridge researcher has developed a scoring framework to measure protein sources across environmental and human-focused criteria, with plant-based foods filling the top quintile
A new scoring system has been developed to rank protein sources based on their environmental and human impact. The system, called the BPI Score, was created by Dr. Chris Macdonald, a behavioural scientist at the University of Cambridge. According to the score, plant-based foods dominate the top rankings, with tofu taking the top spot and cheddar cheese coming in last.
Introduction to the BPI Score
The BPI Score combines two categories: a Planet Score and a People Score. The Planet Score assesses the environmental impact of a protein source, including greenhouse gas emissions, water pollution, land use, and freshwater use. The People Score evaluates the nutritional value and affordability of a protein source. The score is intended to be a decision-making tool, rather than a front-of-package label, to help consumers, policymakers, and organisations make more informed choices.
The scoring system has highlighted significant differences between plant-based and animal-based protein sources. For example, tofu is associated with 0.61kg of CO2-equivalent emissions per 100g of protein, compared to 64.19kg for beef. Similarly, tofu uses 2.16 square metres of land per 100g of protein, compared to 211.38 square metres for beef.
Comparison of Protein Sources
The following table compares the scores of different protein sources:
| Protein Source | Planet Score | People Score | Total Score |
|---|---|---|---|
| Tofu | 16 | 20 | 36 |
| Lentils | 15 | 18 | 33 |
| Quinoa | 14 | 16 | 30 |
| Beef | 0 | 12 | 12 |
| Cheddar | 0 | 13 | 13 |
The table shows that plant-based protein sources generally score higher than animal-based sources.
Limitations and Future Development
The current version of the BPI Score does not take into account factors such as animal welfare, opportunity costs, antimicrobial resistance, and zoonotic disease risk. However, the developer of the score, Dr. Chris Macdonald, acknowledges these limitations and is working on a second version that will incorporate these factors. He believes that the inclusion of these factors will likely widen the divide between plant-based and animal-based protein sources.
The BPI Score has significant implications for the way we think about protein sources and their impact on the environment and human health. As Dr. Macdonald notes, our protein choice is a referendum on the compassion we are willing to show to animals, to the planet, and to future generations. The score provides a valuable tool for making informed decisions about the protein sources we choose to consume.
