183
Tofu is the winner. Scientist creates new holistic scoring system to measure the impact of food (phys.org)
submitted 19 hours ago* by to c/solarpunk@slrpnk.net
71 comments fedilink hide all child comments
 

In a paper published in Frontiers in Sustainable Food Systems, Dr. Chris Macdonald explored the best sources of protein currently available.

To answer the question, Macdonald had to build a new holistic scoring system that combines measures of environmental impact, health, affordability and availability into a single framework.

Applying the scoring system to 20 commonly consumed protein-rich foods, the analysis found a striking pattern: every product in the highest-scoring quintile was plant-based, while every product in the lowest-scoring quintile was animal-based. Tofu ranked first overall, while cheddar cheese ranked last.

The paper argues that many existing food rating systems focus on only one aspect of a product. While useful, these single-dimension labels can obscure important trade-offs and make it difficult to compare foods comprehensively.

TOFU DOMINATION

Link to open access article https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

you are viewing a single comment's thread
view the rest of the comments
[–] 1 point 9 hours ago

My wife has made tofu as few times as well as a tofu analog using different types of beans and it was surprisingly good and it was less intensive to make than I expected. Tofu is fairly cheap, but I imagine you could make large batches without much additional work. I can't say that her was following some traditional method which might be more work, but it matched what I expected from tofu in the taste/texture dept.

  • permalink
  • fedilink
  • source
  • parent