What Makes Protein Sustainable? A Guide to Greener Gains

What Makes Protein Sustainable? A Guide to Greener Gains

As more of us start thinking about the environmental impact of our food, protein has come under the microscope. It's a vital macronutrient—but not all protein is created equal, especially when it comes to sustainability. Whether you're a climber fuelling your next send, a gym-goer chasing gains, or just someone who wants to eat more consciously, understanding what makes a protein source sustainable can help you make better choices for both your body and the planet.

1. Resource Efficiency: Land, Water, and Feed

Sustainable proteins use fewer natural resources to produce the same nutritional value. For example:

  • Beef requires huge amounts of land, water, and feed.

  • Crickets, on the other hand, use a fraction of the land and water, and can thrive on organic waste.

  • Plants like peas and soy are generally more efficient than livestock, but still need fertiliser, irrigation, and space to grow.

The more protein we can get with less input, the more sustainable it is.

2. Greenhouse Gas Emissions (GHGs)

Animal agriculture is a major contributor to methane and nitrous oxide emissions—two potent greenhouse gases. Here's how protein sources stack up:

  • Beef and lamb = high GHG footprint

  • Chicken and eggs = moderate

  • Plant-based proteins = low

  • Insects = ultra low

Crickets, for example, produce virtually no methane and are significantly cleaner per gram of protein.

3. Waste and Byproducts

Another angle: what happens after production? Meat processing creates a lot of waste. Insect and plant proteins produce far less, and in some cases, the byproducts can be reused—for example, cricket frass (insect droppings) is a natural fertiliser.

4. Biodiversity and Ecosystems

Sustainable proteins don't drive deforestation or damage ecosystems. Soy, for instance, is efficient but often linked to deforestation in the Amazon—especially when grown to feed livestock. The most sustainable sources are those that can be farmed vertically, locally, or on a small ecological footprint—like microalgae, pulses, or insects.

5. Scalability Without Compromise

The future of protein needs to feed billions without destroying the planet. A sustainable protein source:

  • Can be scaled efficiently

  • Doesn’t require harsh chemicals or excessive water

  • Doesn't rely on fragile supply chains or monocultures

Crickets, again, tick all the boxes here—they can be farmed in urban environments, don’t need antibiotics, and grow fast.

6. Nutrition Without Excess Processing

Finally, sustainability includes health sustainability. Ultra-processed protein isolates often require lots of energy and additives to manufacture. The ideal sustainable protein delivers a full amino acid profile with added health benefits—like fibre, vitamins, and minerals—without stripping away everything else.

Conclusion:

Sustainability isn’t just about what we eat—it’s about how it’s made, what it takes to make it, and what it leaves behind. By choosing protein sources that use fewer resources, emit less carbon, and still deliver the nutrients your body needs, you're investing in your own health and the planet’s.

Whether it's plants, pulses, or yes—even crickets—there’s never been a better time to make the switch to sustainable protein.

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