Table A3.

Performance of animal-based and plant-based products under each sub-criterion by stakeholder group (average weight of each sub-criterion in percentage).

Stakeholder	Food Product	Economic			Social				Environmental		Policy		Product Features		Technological
		Profitability	Stability	Affordability	Food Security	Labor Conditions	Health, Nutrition	Product Information	GHG Emissions	Natural Resources	CAP Support	Food Legislation	Organol. Propert.	Cooking Propert.	Technology
Policy Maker	Animal-based	46%	50%	56%	54%	49%	48%	52%	38%	39%	44%	50%	54%	50%	50%
	Plant-based	54%	50%	44%	46%	51%	52%	48%	62%	61%	56%	50%	46%	50%	50%
Consumer	Animal-based	47%	46%	63%	47%	46%	46%	51%	29%	29%	37%	46%	52%	52%	55%
	Plant-based	53%	54%	37%	53%	54%	54%	49%	71%	71%	63%	54%	48%	48%	45%
Distributor	Animal-based	46%	56%	54%	58%	46%	48%	53%	45%	45%	61%	51%	57%	50%	53%
	Plant-based	54%	44%	46%	42%	54%	52%	47%	55%	55%	39%	49%	43%	50%	47%
NGO	Animal-based	47%	49%	59%	54%	44%	45%	56%	33%	31%	40%	48%	57%	50%	51%
	Plant-based	53%	51%	41%	46%	56%	55%	44%	67%	69%	60%	52%	43%	50%	49%
Processor	Animal-based	44%	50%	58%	56%	46%	52%	61%	38%	39%	47%	50%	56%	51%	50%
	Plant-based	56%	50%	42%	44%	54%	48%	39%	62%	61%	53%	50%	44%	49%	50%
Producer	Animal-based	42%	50%	63%	62%	48%	54%	56%	41%	43%	51%	50%	57%	50%	54%
	Plant-based	58%	50%	37%	38%	52%	46%	44%	59%	57%	49%	50%	43%	50%	46%
Researcher	Animal-based	50%	50%	59%	58%	45%	48%	59%	36%	39%	38%	50%	53%	50%	52%
	Plant-based	50%	50%	41%	42%	55%	52%	41%	64%	61%	62%	50%	47%	50%	48%
All	Animal-based	46%	50%	58%	55%	46%	49%	55%	37%	38%	45%	49%	55%	50%	52%
	Plant-based	54%	50%	42%	45%	54%	51%	45%	63%	62%	55%	51%	45%	50%	48%