As more people become aware of the environmental impact of producing and consuming food and drink, there is renewed interest in many Western countries in vegetarian, vegan, and flexitarian diets, which come with lower carbon footprints.

However, meat and dairy are still the main sources of protein for most adults in these countries. Protein is needed to grow and repair the body, so if you start eating less animal produce, you need to ensure you are still getting enough protein.

Many people might think that eating less meat simply means consuming more plant-based meat alternatives like veggie burgers. While these kinds of alternative protein products are better for the environment because they use less land and produce lower greenhouse gas emissions, there are some drawbacks.

Some plant-based meat alternatives can be classified as “ultra-processed,” and they often have a less favorable nutrition profile, being higher in salt and lower in iron and vitamin B12 (although they can be lower in calories and fat too). Their taste and texture are also often criticized by consumers.

However, plant-based meat alternatives are far from the only type of non-animal protein available. There are five other broad categories of protein that don’t come from animals: pulses, algae, insects, cultured meat, and grains such as oats, wheat, barley, and other cereals, which are often overlooked as environmentally sustainable plant proteins. Here’s what you need to know about consuming more of these animal-free protein sources.

Pulses Pulses, such as beans and chickpeas, are the edible seeds of legume plants. Compared to other crops, legumes don’t need as much fertilizer, resulting in fewer greenhouse gas emissions. Legumes also improve soil health and microbial diversity on farmland, and varieties can be selected to be more climate-resistant.

Their protein content ranges from 17% to 30%, and pulses are rich in fiber, vitamins, and minerals. Eating pulses helps prevent chronic diseases like heart disease and diabetes as well.

Algae Algae, such as seaweed and spirulina, are another option. Like pulses, algae are high in vitamins and minerals, with 50%-60% protein content.

Algae can store or sequester carbon from the atmosphere and have antioxidant and anti-inflammatory properties.

For those who aren’t keen on eating seaweed, using algae as an ingredient in foods such as bread might be more appealing, boosting protein content in the process—although it might color your food green or leave a fishy aftertaste.

Cereal grains Cereal grains, such as oats and wheat, are often considered carbohydrates. However, they are also a notable plant protein source with 7%-18% protein content, and some can lower cholesterol and improve gut health.

Currently, many cereal grains are used inefficiently. In Ireland, a very high proportion (89%) of cereal is used as animal feed, with animals then used as the protein source. Consuming cereal grains directly instead of using them as feed would cut greenhouse gas emissions.

Biologically speaking, humans are omnivores, and we like to eat a variety of things. There is increasing interest in all sorts of alternative sources of protein as we diversify our diets. This trend has been accelerating since 2018.

According to Nielsen, the consumer analytics company, the proportion of Canadians identifying as vegetarian and vegan is still relatively small (six per cent and two per cent respectively), but 43 per cent of Canadians say they’re planning to get more plant-based proteins into their diets. That’s higher than both the United States and the global average. This is coupled with an 18 per cent reduction in beef consumption and an 11 per cent decrease in pork consumption over the past decade, according to Nielsen data.

In the U.S., meanwhile, plant-based food sales grew by almost 15 per cent from July 2016 to June 2017.

We are being offered more variety in response to these trends. It’s a phenomenon driven by a wide range of concerns over our health, the environment, animal welfare—and simply an increasing desire for variety. It’s clear that consumers are reducing meat consumption (flexitarianism) or, to a smaller degree, not eating meat at all (vegetarianism, veganism, lacto-ovo vegetarianism, and pescetarianism).

While the science is still unclear about the health impacts of meat consumption, it is evident that there’s a move towards eating less meat. The new, not-yet-finalized Canada Food Guide recommends moving to a more plant-based diet. However, if people reduce their intake of meat, they will need to find protein elsewhere.

Insects and cultured meat For more adventurous diners, there are options such as insects and cultured meat. Although not prominent in the Western world, insect snack bars and other cooking ingredients are available. The UK recently became the first European nation to approve the use of cultured meat, albeit in pet food.

Particular benefits include the high protein content of insects—cricket flour is 45%-70% protein—and the meaty taste and texture of cultured meat. However, these aren’t as socially acceptable as other alternative proteins due to reasons such as disgust and familiarity. Potential allergy and ethical issues are also a concern.