A precedent for the protein transition: Evidence from the history of margarine for the feasibility of transitioning to alternative meat and dairy substitutes

Published: 16 February 2026| Version 2 | DOI: 10.17632/95cmrgmm4r.2
Contributors:
Cameron Roberts,

Description

Data on the environmental benefits of alternative proteins (including plant-based, cultivated, and mycoprotein-based meat and milk), as well as data on the historical consumption of margarine and butter in several countries. These two datasets are combined to estimate the environmental benefits that would occur if alternative meat and dairy products were adopted at the same rate as margarine was adopted historically.

Files

Steps to reproduce

Our full methodology is listed in the associated paper. Relevant sources are listed in the dataset as well as in the paper's bibliography.

Institutions

  • Aarhus Universitet
    Aarhus
  • Carleton University School of Public Policy and Administration
    ON, Ottawa

Categories

Sustainability, History of Technology, Cultural Studies in Food Consumer Research

Funders

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