FAB-C.03.B - Plant-Based and Alternative Protein Target
Does the company set a target to increase the proportion of plant-based and/or alternative proteins across its portfolio?
About the data
The WBA Food and Agriculture Benchmark measures and ranks the world's most influential food and agriculture companies on their efforts to transform global food systems, tracking how companies work towards food that is healthy and nutritious, produced sustainably within planetary boundaries, and accessible and fairly produced for all. The 2026 edition assessed 350 companies spanning the entirety of the food and agriculture value chain, from agricultural inputs and commodities through to manufacturing, retail, and food service. Companies were scored on 23 food and agriculture-specific indicators and 18 core social indicators across four measurement areas: governance, sustainable food systems, healthy food systems, and inclusive food systems. The benchmark is developed in close collaboration with an Expert Review Committee and is designed to incentivise the most influential companies in the sector to adopt sustainable business practices across their own operations and supply chains, addressing critical issues including greenhouse gas emissions, deforestation, freshwater use, nutrition, and living incomes for farmers, with human rights and social equity at its core. More information can be found here.
Methodology
The animal protein sector is a significant contributor to climate change (Xu et al., 2021).
Research has shown that simply improving dairy and meat production practices will be insufficient; a
shift in consumption patterns is required (IPCC, 2019). Companies have a crucial role to play in
delivering nutritious diets that respect and stay within planetary boundaries. To this end, they need to
demonstrate how they are increasing the diversity and share of plant-based products in their
portfolios (WBCSD, 2024).
Research Guidance:
Targets should specifically relate to increasing proportions in its portfolio, or through procurement/sourcing. Targets related to absolute amounts (tonnes sold or volume sales) are not accepted.
Targets could include:
increasing proportion of average baskets that are plant based/alternative proteins (retailers)
increasing percentage of products or sales (within a specific brand or category) that are plant based/alternative proteins proteins
increasing percentage of protein sourced/procured that are plant based/alternative proteins.
increasing percentage of menus that are composed of plant based/alternative proteins proteins.
This indicator is applicable only to companies with animal proteins as a part of their operations or supply chain.
DEFINITIONS
Plant based proteinsinclude products made by conventional fermentation (e.g., tofu or tempeh), as well as plant-based whole food proteins and fats such as legumes, pulses, wholegrains, nuts.
Alternative proteinsinclude analogues that directly substitute animal-derived products (e.g., meat or dairy) or ingredients (e.g., fat or whey protein) using precision or biomass fermentation, cultivated, or hybrid food technologies.
Research has shown that simply improving dairy and meat production practices will be insufficient; a
shift in consumption patterns is required (IPCC, 2019). Companies have a crucial role to play in
delivering nutritious diets that respect and stay within planetary boundaries. To this end, they need to
demonstrate how they are increasing the diversity and share of plant-based products in their
portfolios (WBCSD, 2024).
Research Guidance:
Targets should specifically relate to increasing proportions in its portfolio, or through procurement/sourcing. Targets related to absolute amounts (tonnes sold or volume sales) are not accepted.
Targets could include:
increasing proportion of average baskets that are plant based/alternative proteins (retailers)
increasing percentage of products or sales (within a specific brand or category) that are plant based/alternative proteins proteins
increasing percentage of protein sourced/procured that are plant based/alternative proteins.
increasing percentage of menus that are composed of plant based/alternative proteins proteins.
This indicator is applicable only to companies with animal proteins as a part of their operations or supply chain.
DEFINITIONS
Plant based proteinsinclude products made by conventional fermentation (e.g., tofu or tempeh), as well as plant-based whole food proteins and fats such as legumes, pulses, wholegrains, nuts.
Alternative proteinsinclude analogues that directly substitute animal-derived products (e.g., meat or dairy) or ingredients (e.g., fat or whey protein) using precision or biomass fermentation, cultivated, or hybrid food technologies.
License
Topics
Framework Mappings
Value Type
Category
Options
Yes
No
Not Applicable
Assessment
Steward Assessed
Report Type
Aggregate Data Report