Alternative Protein Agriculture: Supporting Farmers and Bolstering the Workforce for a Sustainable Transition

Alternative proteins are an emerging food technology sector that addresses global environmental, animal welfare, nutritional, and food security issues by offering foods that are not made from conventional animal agriculture. Alternative proteins can be categorized by their manufacturing method, which can be plant-based, microbe-derived, cultivated, or a mix of two or more of such methods. While some types of alternative protein products have recently been commercially available, limitations in technology and ingredients contribute to the higher price points compared to their animal-based counterparts, limiting consumer adoption. Production challenges can be alleviated by synergizing the efforts and resources between alternative protein food companies, research centers, and the agricultural sector. Essential crops for alternative proteins, such as soy and spent grain, are highly sought after, providing potential economic opportunities for the agricultural sector. Research centers, particularly those that specialize in agricultural sciences, can be utilized to provide guidance for farmers and manufacturers. However, farmers who are interested in accessing this market can face several challenges and risks, such as initial yield uncertainties and dependency on new machinery. To address these barriers, we propose policy options to the United States Department of Agriculture (USDA) to establish alternative protein-oriented programs to support farmers and rural communities. These recommendations include investment in workforce training and knowledge-sharing programs, financial incentives for infrastructure support, and establishment of pathways for sidestream development.