Eggs rank among the most sustainable proteins

Published on June 22, 2021

Eggs rank among the most sustainable proteins

It is no secret that the egg sector knows how to efficiently produce animal protein. Eggs are not only nutritious, but they are also produced using the fewest of resources.

What you put on your plate has a large impact on the environment. Research by WRI and its partners shows that eggs fall in the low IMPACT category with respect to GHG emissions per gram of protein. Producing eggs has almost the same effect on the environment as producing soybeans, rice or nuts. Replacing sources of animal protein by egg protein can significantly reduce agricultural resource use and greenhouse gas emissions. The scorecard developed by the WRI can help to lower your diet’s impact in a way that works for you.

As an egg sector, we know that we are doing our utmost to contribute to the safe and sustainable production of high-quality animal protein, but we are not finished yet: we, as poultry breeders and as egg sector, continuously challenge ourselves to improve! Many initiatives are out there, in which the goals are to achieve egg production that is environmentally sound, socially responsible and economically viable. W e cannot do this on our own, but we do this through leadership, science, multi-stakeholder engagement and collaboration. We are proud to be part of this beautiful and sustainable egg-sector and now we have also the opportunity to communicate sustainable egg production. Everybody is more than welcome to join us in our effort to promote the sustainable eggs!


lighter shade shows emissions from agricultural production, darker shade shows emissions from land-use change


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