Producing knowledge about the sustainability and nutritional values of plant and animal-based beef: funding, metrics, geographies and gaps

One of the technological responses to concern about the healthiness and sustainability of red meat consumption as well as growing global food insecurity has been the development of plant-based meats. While still niche industries, plant-based meats are increasing in diversity and visibility and are often accompanied by scientific claims about their potential contribution to sustainability, health and nutrition. In this paper we analyse these claims from the perspective of critical metrology, looking not only at the state of knowledge about plant- and animal-based beef but also how knowledge is being produced. Such research is vital in understanding not only what is known about a topic but also the limitations of that knowledge in terms of influences and gaps, to shape how research can be done better. The research is based on a scoping review of scientific papers that compare the sustainability and nutritional properties of plant- and animal-based beef, with a particular focus on the Australian context. Our analysis shows that there are some points of consensus, such as plant-based beef having lower greenhouse gas emissions than animal-based beef and that plant-based burgers have lower total fat and saturated fat than animal-based burgers. However, we also find points of difference due to variability in production systems, products and approaches to measurement. We discuss how a metrological regime is forming that bears the imprint and interests of the industries involved, influencing the metrics and geographies that are studied and creating critical absences in understanding.