Sustainability and Regeneration in Food Systems: A Comparative Case Study Analysis of Fungal Meat and Microalgae

Abstract

Food systems are currently undergoing a transformation focused on the cultivation of alternative proteins such as fungal meat and microalgae to enhance sustainability. Using a comparative case-study analysis, this paper assesses this change using Sam Grant’s (2017) regenerative lens to understand how alternative proteins benefit the environments they are cultivated in. Drawing on secondary sources such as academic journals and official reports, the comparative case-study analysis explores the extent to which Quorn mycoprotein and spirulina align with broader regenerative food system goals. Categories from the SAI Platform’s framework such as water, climate, biodiversity and soil health are used to evaluate the sustainability of each protein source. The findings show that Quorn performs more strongly in relation to climate due to its standardised fermentation process. Yet, spirulina shows greater regenerative potential in terms of water circularity, land efficiency and resource recovery. Overall, the paper argues that food systems should move towards more circular practices focusing on harnessing waste and supporting broader socio-ecological sustainability.