University of Cambridge researcher develops new protein scoring metric

Dr. Chris Macdonald from the University of Cambridge has developed a new metric to evaluate protein sources more comprehensively. Published in the journal ‘Frontiers in Sustainable Food Systems’, the research addresses the limitations of current food labeling, which often focuses narrowly on nutrition or environmental impact in isolation.

Macdonald founded the ‘Better Protein Institute’ to promote a holistic view of food quality. The newly developed ‘BPI-Score’ evaluates 20 common plant-based and animal-based protein sources across two primary dimensions: ‘Planet’ (environmental impact) and ‘People’ (human health and accessibility). The goal is to provide consumers and policymakers with a more complete picture of how different protein sources affect both the environment and human well-being.