Table 2.

Main environmental impacts of texturized and cooked plant-based products used as meat substitutes (basis: legumes, cereals, other vegetable biomass and their mixtures)

Impact categories	GHGE, kgCO2eq.	LU, m2	WF, L	NRE, MJ
Impact values	2.11 3.1-4.04 1.3-2.46 2.0-13.07 1.5-2.8*, 7 22.48 0.5-1.79,10 7.011	1.6-3.74 2.5-6.59 0.4-3.910 3.511	9.74 106.84 3800.0-38950.05,* 12100.08 17.0-70.09 180.011	54.04 384.48 6.8-15.89 4.4-17.710

Note: the values in the table are rounded; GHGE – greenhouse gases emissions; LU – land use; WF- water footprint; NRE – non-renewable energy; 1 - (Fresán et al., 2019); 2 - (Heusala et al., 2020b); 3 - (Lie-Piang et al., 2021); 4 - (Heller and Keoleian, 2018; Khan et al., 2019); 5 - (Berardy et al., 2015); 6 – value indicated for extruded mixtures (Detzel et al., 2021); 7 - (Mejia et al., 2018); 8 - (Saget et al., 2021); 9 – vegan and vegetarian replacers (van Mierlo et al., 2017); 10 – burger patty (Saerens et al., 2021; Smetana et al., 2021); 11 - plant-based burger (Goldstein et al., 2017); * - value indicated for general category of plan-based meat substitutes.