Impacto ambiental y nutricional de proteínas: transición a fuentes vegetales para mitigar la crisis climática
Impacto ambiental y nutricional de proteínas: transición a fuentes vegetales para mitigar la crisis climática
The growing demand for protein puts increasing pressure on natural resources, requiring innovative and sustainable models; plant-based sources offer lower environmental impact, essential nutritional benefits, and represent a viable, long-term alternative to animal proteins, contributing to public health reducing risk of chronic diseases and promoting healthy habits, mitigating climate change, and promoting resilient, equitable, accessible, and culturally acceptable food systems, enhancing global food security and reducing pressure on vulnerable ecosystems through sustainable practices, encouraging responsible consumption and supporting biodiversity conservation efforts.
La creciente demanda de proteínas presiona los recursos naturales, lo que exige alternativas con menor impacto ambiental. Las fuentes vegetales ofrecen beneficios nutricionales y son viables frente a las de origen animal. Contribuyen a la salud pública, reducen enfermedades crónicas, fomentan hábitos saludables y mitigan el cambio climático. Además, fortalecen sistemas alimentarios resilientes, equitativos y sostenibles, mejoran la seguridad alimentaria y disminuyen la presión sobre ecosistemas vulnerables mediante prácticas agrícolas responsables.
nutritional content, food systems, greenhouse gases, plant-based protein, sustainability, animal-based protein, environmental impact
nutritional content, food systems, greenhouse gases, plant-based protein, sustainability, animal-based protein, environmental impact
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