Rising meat prices give UK a ‘recipe for resilience’, says Green Alliance report

A new briefing from UK think tank Green Alliance called on the government to make the alternative protein sector a central part of its food and economic strategy, arguing that investment in plant-based meat could help lower food prices, improve public health, and strengthen national food security.

The report, Recipe for Resilience: The Benefits of a Thriving Plant-Based Protein Sector in the UK, published in October 2025, warned that soaring meat prices and stalled sales of plant-based alternatives risked undermining progress on inflation and sustainability. With the cost of beef rising by 33% on average, and meat prices climbing faster than those of plant-based options, the analysis found that a family-sized lasagne made with plant-based mince now costs £2.15 (US$2.70) less than the meat version.

Green Alliance argued that replacing 20% of the UK’s weekly meat consumption with plant-based alternatives could increase fiber intake by 4% and reduce saturated fat by 2% without raising sugar or salt levels. Replacing meat in this way would also contribute to the UK’s net-zero ambitions. The Committee on Climate Change has recommended reducing meat consumption by 11% by 2030 and by 20% by 2035, largely through existing alternatives such as plant-based meat.

According to the briefing, meeting this target could see retail sales of plant-based meat increase more than sevenfold, from £336 million (US$410 million) today to £2.7 billion (US$3.3 billion) by 2035.

The report found that plant-based mince and meatballs are now cheaper per gram than their meat equivalents, while burgers and nuggets have reached price parity. It attributed the surge in meat prices to volatile global markets, climate-driven droughts, livestock diseases, and soaring international demand. By contrast, plant-based products were described as more resilient to these shocks, relying on smaller land footprints and fewer livestock-dependent feed systems. Meat production currently accounts for around 60% of food-related greenhouse gas emissions and remains the single biggest driver of deforestation.

Green Alliance’s analysis showed that plant-based products use at least three times less land than chicken and 10 times less than beef. The organization said that increasing their consumption would not only help reduce emissions but also strengthen food security by easing dependence on vulnerable supply chains.

The report also challenged the perception that plant-based meat is less healthy than wholefoods. Using data from the UK’s largest supermarket chains, Green Alliance found that replacing one-fifth of meat in the national diet with plant-based products would increase iron intake by 3% and cut saturated fat without raising sugar or salt intake. Any small reduction in vitamin B12 levels, it said, could be offset through fortification. “The health benefits of eating either plant-based meat or unprocessed beans are clear,” the briefing stated. “Our findings challenge the notion that plant-based meat is unhealthy and demonstrate its benefits for fibre and saturated fat intake.”

Green Alliance also presented a strong economic case for public investment in the sector. Since 2022, the UK government has invested an estimated £106 million (US$129 million) in alternative proteins, including £29 million (US$35 million) in plant-based foods. Of that, £10 million (US$12 million) went to for-profit companies, which subsequently attracted £19 million (US$23 million) in private investment. Every £1 (US$1.20) of public investment in the plant-based sector therefore stimulated £1.92 (US$2.35) of private investment – a higher return than similar levels of government support for artificial intelligence or the commercialisation of university research.

“This demonstrates that public funding in the plant-based meat sector is a viable way to stimulate private investment and contribute to the economic growth the government wants to deliver,” the briefing stated.

The report further highlighted opportunities for British farmers. If the government succeeded in attracting more companies that use UK-grown ingredients, demand for crops such as peas could rise by 23% by 2030 and by 41% by 2035. These so-called 'break crops' improve soil health and pest control before cereal planting. The report suggested that stronger collaboration between plant-based food producers and domestic growers could make these crops more profitable, particularly if supported by investment in processing infrastructure for beans, pulses, and peas.

Green Alliance said the UK should build on the success of models such as Protein Industries Canada by establishing a similar initiative to attract companies, develop supply chains, and encourage the use of homegrown ingredients.

To maximise these benefits, the organisation urged the government to prioritise the alternative protein sector within its forthcoming Good Food Cycle strategy, back the plan with a £30 million (US$36 million) innovation fund, and develop a horticulture growth plan to boost domestic production of fruit, vegetables, and legumes. It also recommended mandating supermarket reporting on healthy and sustainable food sales and securing an exemption in the UK-EU Sanitary and Phytosanitary Agreement to allow approval of new plant-based ingredients made through precision fermentation and cell cultivation.

Without such support, Green Alliance warned, the UK risked losing its global leadership in alternative proteins to faster-moving markets such as Canada, Singapore, and the US. “Plant-based meat could play an increasingly important role in maintaining and improving food security,” the authors concluded. “But to capture these benefits, the UK must act now to support innovation, strengthen domestic supply chains, and ensure consumers have access to affordable, nutritious, and sustainable food.”