Energy and protein feed-to-food conversion efficiencies in the US and potential food security gains from dietary changes

Abstract

Feeding a growing population while minimizing environmental degradation is a global challenge requiring thoroughly rethinking food production and consumption. Dietary choices control food availability and natural resource demands. In particular, reducing or avoiding consumption of low production efficiency animal-based products can spare resources that can then yield more food. In quantifying the potential food gains of specific dietary shifts, most earlier research focused on calories, with less attention to other important nutrients, notably protein. Moreover, despite the well-known environmental burdens of livestock, only a handful of national level feed-to-food conversion efficiency estimates of dairy, beef, poultry, pork, and eggs exist. Yet such high level estimates are essential for reducing diet related environmental impacts and identifying optimal food gain paths. Here we quantify caloric and protein conversion efficiencies for US livestock categories. We then use these efficiencies to calculate the food availability gains expected from replacing beef in the US diet with poultry, a more efficient meat, and a plant-based alternative. Averaged over all categories, caloric and protein efficiencies are 7%–8%. At 3% in both metrics, beef is by far the least efficient. We find that reallocating the agricultural land used for beef feed to poultry feed production can meet the caloric and protein demands of ≈120 and ≈140 million additional people consuming the mean American diet, respectively, roughly 40% of current US population.

Full text

Environ. Res. Lett. 11 (2016)105002 doi:10.1088/1748-9326/11/10/105002
LETTER
Energy and protein feed-to-food conversion efficiencies in the US
and potential food security gains from dietary changes
A Shepon
1
, G Eshel
2
, E Noor
3
and R Milo
1
1
Department of Plant and Environmental Sciences, Weizmann Institute of Science, Rehovot 7610001, Israel
2
Radcliffe Institute for Advanced Study, Harvard University, 10 Garden Street, Cambridge, MA 02138, USA
3
Institute of Molecular Systems Biology, ETH Zürich, Auguste-Piccard-Hof 1, CH-8093 Zürich, Switzerland
E-mail: ron.milo@weizmann.ac.il
Keywords: livestock, food security, sustainability
Supplementary material for this article is available online
Abstract
Feeding a growing population while minimizing environmental degradation is a global challenge
requiring thoroughly rethinking food production and consumption. Dietary choices control food
availability and natural resource demands. In particular, reducing or avoiding consumption of low
production efficiency animal-based products can spare resources that can then yield more food. In
quantifying the potential food gains of specific dietary shifts, most earlier research focused on calories,
with less attention to other important nutrients, notably protein. Moreover, despite the well-known
environmental burdens of livestock, only a handful of national level feed-to-food conversion
efficiency estimates of dairy, beef, poultry, pork, and eggs exist. Yet such high level estimates are
essential for reducing diet related environmental impacts and identifying optimal food gain paths.
Here we quantify caloric and protein conversion efficiencies for US livestock categories. We then use
these efficiencies to calculate the food availability gains expected from replacing beef in the US diet
with poultry, a more efficient meat, and a plant-based alternative. Averaged over all categories, caloric
and protein efficiencies are 7%–8%. At 3% in both metrics, beef is by far the least efficient. We find
that reallocating the agricultural land used for beef feed to poultry feed production can meet the
caloric and protein demands of ≈120 and ≈140 million additional people consuming the mean
American diet, respectively, roughly 40% of current US population.
1. Introduction
The combination of ongoing population rise and the
increasing demand for animal-based products places a
severe strain on world natural resources (Smil 2002,
Steinfeld et al 2006, Galloway et al 2007, Wirsenius
et al 2010, Bonhommeau et al 2013). Estimates suggest
that global meat demand would roughly double over
the period 2000–2050 (Pelletier and Tyedmers 2010,
Alexandratos and Bruinsma 2012, Pradhan et al 2013,
Herrero et al 2015). Earlier analyses (Steinfeld
et al 2006, Godfray et al 2010, Foley et al 2011, Herrero
et al 2015)of food supply chains identified inefficiency
hotspots that lend themselves to such mitigation
measures as improving yield (through genetics and
agricultural practices), increasing energy, nutrient and
water use efficiencies, or eliminating waste. Others
focused on the environmental performance of specific
products, for example animal-derived (de Vries and de
Boer 2010, Pelletier et al 2010,2011,2014, Thoma
et al 2013). A complementary body of work (Pimentel
and Pimentel 2003, Eshel and Martin 2006, Eshel
et al 2010, Hedenus et al 2014, Tilman and Clark 2014,
Springmann et al 2016)quantifies the environmental
performance of food consumption and dietary pat-
terns, highlighting the large environmental impacts
dietary choices can have.
Key to estimating expected outcomes of potential
dietary shifts is quantifying the amount of extra food
that would become available by reallocating resources
currently used for feed production to producing
human food (Godfray et al 2010, Foley et al 2011,
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Cassidy et al 2013, Pradhan et al 2013, West et al 2014,
Peters et al 2016). One notable effort (Foley et al 2011,
Cassidy et al 2013,)suggested that global reallocation
to direct human consumption of both feed and biofuel
crops can sustain four billion additional people. Yet,
most cultivated feed (corn, hay, silage)is human ined-
ible and characterized by yields well above those of
human edible crops. Moreover, most previous efforts
focused on calories (Cassidy et al 2013, Pradhan
et al 2013), while other key dimensions of human diet
such as protein adequacy are equally important.
Here we quantify efficiencies of caloric and protein
fluxes in US livestock production. We answer such
questions as: How much feed must enter the livestock
production stream to obtain a set amount of edible
end product calories? What is the composition of these
feed calories in the current US system? Where along
the production stream do most losses occur? We pro-
vide the analysis in terms of both protein and calories
and use them to explore the food availability impacts
of a dietary change within the animal portion (exclud-
ing fish)of the American food system using the dietary
shift potential method as described below. While diet-
ary changes entail changes in resource allocation and
emissions (Hedenus et al 2014, Tilman and Clark
2014, Eshel et al 2016, Springmann et al 2016), here we
highlight the food availability gains that can be realized
by substituting the least efficient food item, beef, with
the most efficient nutritionally similar food item,
poultry. Because beef and poultry are the least and
most efficient livestock derived meats respectively, this
substitution marks the upper bound on food gains
achievable by any dietary change within the meat por-
tion of the mean American diet (MAD). In this study
we focus on substitution of these individual items, and
plan to explore the substitution of full diets elsewhere.
As a yardstick with which to compare our results, we
also present the potential food availability gains asso-
ciated with replacing beef with a fully plant-based
alternative.
2. Methods and data
The parameters used in calculating the caloric and
protein Sankey flow diagrams (figures 1and 2)are
based on Eshel et al (2015,2014)and references and
sources therein. Feed composition used in figures 1
and 2are derived from NRC data (National Research
Council 1982,2000). For this work, the MAD is the
actual diet of the average American over 2000–2010
(United States Department of Agriculture ERS 2015),
with approximate daily loss-adjusted consumption of
2500 kcal and 70 g protein per capita (see SI and
supplementary data for additional details).
Figure 1. A Sankey flow diagram of the US feed-to-food caloric flux from the three feed classes (left)into edible animal products
(right). On the right, parenthetical percentages are the food-out/feed-in caloric conversion efficiencies of individual livestock
categories. Caloric values are in Pcal, 10
12
kcal. Overall, 1187 Pcal of feed are converted into 83 Pcal edible animal products, reflecting
a weighted mean conversion efficiency of approximately 7%.
2
Environ. Res. Lett. 11 (2016)105002

2.1. Calculating the dietary shift potential
The dietary shift potential, the number of additional
people that can be sustained on a given cropland
acreage as part of a dietary shift, is
D= -
--

()
() ()PPl l
lll 1
ab US a b
per capita land gain
MAD a b
updated per capita
MAD land requirement


In equation (1), the left-hand side (ΔP
a→b
)is the
number of additional people that can be fed on
land spared by the replacement of food item a
with food item b. P
US
≈300 million denotes the
2000–2010 mean US population;
l
a
and
l
bdenotes
the annual per capita land area for producing a set
number of calories of foods a and b. This definition
readily generalizes to protein based replacements,
and/or to substitution of whole diets rather than spe-
cific food items.
To derive the mean per capita land requirement of
the MAD,
l
,
MAD
we calculate the land needs of each of
the non-negligible plant and animal based items
the MAD comprises. We convert a given per capita
plant item mass to the needed land by dividing the
consumed item mass by its corresponding national
mean loss adjusted yield. The land needs of the
full MAD is simply the sum of these needs over all
items (see supplementary data). The per capita crop
land requirements of the animal based MAD cate-
gories (e.g.,
l,
poultry )
l
beef are based on Eshel et al
(2014,2015).
The modest land needs of poultry mean that repla-
cing beef with an amount of poultry that is caloric- or
protein-equivalent spares land that can sustain addi-
tional people on a MAD. We denote by
c
ite
m
the kcal
(person yr)
−1
consumption of any MAD item. The set
number of calories (or protein)consumed in the
MAD is different for beef and thus for the calculation
of substituting beef with poultry, we multiply the per
capita land area of poultry by /cc
,
beef poultry the per
capita caloric (or protein)beef:poultry consumption
ratio in the MAD, which is 1.2 for calories and 0.6 for
protein.
Using equation (1), the caloric dietary shift poten-
tial of beef is
D
=
-
--

⎛
⎝
⎜⎞
⎠
⎟
⎛
⎝
⎜⎞
⎠
⎟
P
Pl l c
c
lll
c
c
.
beef poultry
US beef poultry beef
poultry
MAD beef poultry beef
poultry
For the beef replacement calculation, the resultant
post-replacement calories (light orange arrows in
figure 3(a)) comprise (1)the poultry calories that
replace the MAD beef calories, plus (2)calories that
Figure 2. The US feed-to-food protein flux from the three feed classes (left)into edible animal products (right). On the right,
parenthetical percentages are the food-protein-out/feed-protein-in conversion efficiencies of individual livestock categories. Protein
values are in Mt (10
9
kg). Overall, 63 Mt of feed protein yield edible animal products containing 4.7 Mt protein, an 8% weighted mean
protein conversion efficiency.
3
Environ. Res. Lett. 11 (2016)105002

the spared lands can yield if allocated to the production
of MAD-like diet for additional people (national feed
land supporting beef minus the land needed to
produce the replacement poultry). The MAD calories
that the spared land can sustain is calculated by
multiplying the spared land area by the mean caloric
yield of the full MAD with poultry replacing beef,
≈1700 Mcal (ac yr)
−1
. The national annual calories
due to substituting beef for poultry is
=+
´
-
--

()
⎛
⎝
⎜⎞
⎠
⎟
⎛
⎝
⎜⎞
⎠
⎟
CPcc
Pl l c
c
lll
c
c
365 365
2
beef poultry
nat. US beef MAD
US beef poultry beef
poultry
MAD beef poultry beef
poultry
where
c
and
l
are the per capita daily caloric consump-
tion and annual land requirements of poultry, beef or
the full MAD, respectively. The first and second terms
on the right-hand side of equation (2)are terms (1)
and (2)of the above explanation, respectively.
To derive the difference between the above repla-
cement calories and the replaced beef calories (percen-
tages in figure 3), we subtract the original national
consumed beef calories Pc
3
65 US beef from the above
equation. The difference between replacement and
replaced caloric fluxes is
-
=
-
--

()
⎛
⎝
⎜⎞
⎠
⎟
⎛
⎝
⎜⎞
⎠
⎟
CC
c
Pl l c
c
lll
c
c
365 3
beef poultry
nat. beef
nat.
MAD
US beef poultry beef
poultry
MAD beef poultry beef
poultry
As noted above, the quotient on the right-hand side
gives the number of extra people that can be fed,
reported in figure 3. An analogous calculation repla-
cing calories with protein mass, yields the protein
dietary shift potential shown in figure 3(b). The
current calculation of the dietary shift potential also
enables calculating the food availability gains asso-
ciated with any partial replacement. Figure S2 depicts
the relation between the dietary shift potential (addi-
tional people that can be fed a full MAD diet)and the
percentage of national beef calories (from MAD)
replaced with poultry.
2.2. The choice of poultry as the considered
substitute
We use poultry as the replacement food in our food
availability calculations for several reasons. First, US
poultry consumption has been rising in recent decades
often substituting for beef (Daniel et al 2011), suggest-
ing it can serve as a plausible replacement. In addition,
poultry incur the least environmental burden among
the major meat categories and thus the calculation of
Figure 3. Dietary shift potential of substituting beef with poultry in the mean American diet (MAD). Percent change in available
calories due to substituting beef with poultry (panel (a)),+520%. The number of additional people consuming 2500 kcal d
−1
that
these calories can sustain (the dietary shift potential)is 116 million (upper right parenthetical value). Caloric values are in Pcal, i.e.
10
12
kcal. The protein gain due to dietary shift from beef to poultry will increase by 380% (panel (b)), meeting the protein needs of 142
million additional people consuming 70 g protein d
−1
(as in the MAD). Protein values are in Mt (10
9
kg). The caloric loss following
substitution is calculated based on the conversion efficiency for poultry and the MAD. The loss of the plant-based portion of MAD is
calculated by assessing the loss of each individual plant item throughout the supply chain (see supplementary data); the loss of the
animal-based portion of MAD is based on the caloric efficiency conversion estimates shown in table 1. A similar calculation is
performed for protein.
4
Environ. Res. Lett. 11 (2016)105002

the dietary shift potential presented here serves as an
upper bound on possible food gains achievable by any
substitution within the meat portion of the MAD.
Plant-based diets can also serve as a viable replace-
ment for animal products, and confer larger mean
environmental (Eshel et al 2014,2016)and food avail-
ability gains (Godfray et al 2010). Recognizing that the
majority of the population will not easily become exclu-
sive plant eaters, here we choose to present the less radi-
cal and perhaps more practical scenario of replacing the
environmentally most costly beef with the more
resource efficient poultry. We also augment this calcul-
ation witha plant-based alternative diet as asubstitute.
Finally, poultry stands out in its high kcal g
−1
and g
protein g
−1
values and its desirable nutritional profile.
Per calorie, it can deliver more protein than beef while
delivering as much or more of the other essential
micronutrients (figure S1). While it is tricky to compare
the protein quality of beef and poultry, we can use the
biological value (modified essential amino acid index
and chemical score index Ihekoronye 1988)and the
protein digestible corrected amino acid score, the pro-
tein indicator of choice of the FAO. Within inevitable
variability, the protein quality of poultry is similar to
that of beef using both metrics (Sarwar 1987,Ihekor-
onye 1988,Lópezet al 2006,Barrón-Hoyoset al 2013).
While the FAO has recently introduced an updated pro-
tein quality score (DIAAS—digestible indispensable
amino acid score)(FAO Food and Nutrition paper No.
92 2011), to our knowledge no reliable DIAAS data
comparing beef and poultry exists.
3. Results
The efficiency and performance of the animal portion
of the American food system is presented in table 1
(see detailed calculations in supplementary files),
highlighting a dichotomy between beef and the other
animal categories, consistent with earlier environmen-
tal burden estimates (Eshel et al 2014).
The calories flow within the US from feed to live-
stock to human food is presented in figure 1. From left
to right are primary inputs (concentrated feed, pro-
cessed roughage and pasture)feeding the five second-
ary producer livestock categories, transformed into
human consumed calories. We report energy fluxes in
Pcal=10
12
kcal, roughly the annual caloric needs of a
million persons. Annually, ≈1200 Pcals of feed from
all sources (or ≈800 Pcals when pasture and bypro-
ducts are excluded)become 83 Pcals of loss adjusted
animal based human food. This is about 7% overall
caloric conversion efficiency. The overall efficiency
value arises from weighting the widely varied category
specificefficiencies, from 3% for beef to 17% for eggs
and dairy, by the average US consumption (rightmost
part of figure 1). Concentrate feed consumption, such
as maize, is distributed among pork, poultry, beef and
dairy, while processed roughage and pasture (50% of
total calories)feed almost exclusively beef. The con-
centrated feed category depicted in figure 1also
includes byproducts. We note that because detailed
information on the distribution of byproducts as feed
for the different animal categories is lacking, we can-
not remove them from the feed to food efficiency calc-
ulation. Yet, our analysis shows that for the years
2000–2010 the contribution of byproducts to the total
feed calories (and protein)was less than 10% (see SI
spreadsheet)and so their effect on the values is quanti-
tatively small. The results reported in all figures are
corrected for import-export imbalances, such that the
presented values refer to the feed used to produce the
animal-derived food domestically consumed in the US
(i.e., excluding feed used for livestock to be exported,
and including imported feed, albeit quite minor in the
US context).
While calories are widely used to quantify food
system performance, protein—which is often invoked
as the key nutritional asset of meat—offers an impor-
tant complementary dimension (Tessari et al 2016).
The flow of protein in the American livestock produc-
tion system, which supplies ≈45 g protein person
−1
Table 1. Key parameters (±std. dev.)used in evaluating US feed allocation and conversion among animal categories (Eshel
et al 2015)and energy (caloric)and protein efficiency.
Parameter Units Beef Poultry Pork Dairy Eggs
Feed intake per LW kg/kg LW 14±4 1.9±0.4 3.1±1.3 N/AN/A
Feed intake per EW kg/kg EW 36±13 4.2±0.8 6±2.5 N/AN/A
Feed intake per CW kg/kg CW 49±9 5.4±1.4 9±4 2.6±0.6 2.4±1.2
Feed caloric content kcal g
–1
2.3±0.6 3.4±1.4 3.6±2 2.8±0.9 3.4±2.4
Food caloric content kcal g
–1
3.2±0.3 2.3±0.1 2.8±0.2 1.2±0.1 1.4±0.1
Caloric conversion efficiency % 2.9±0.7 13±49±417±417±9
Feed protein content % 12±317±717±11 15±517±12
Food protein content % 15±220±214±1.4 6±0.6 13±1.3
Protein conversion efficiency % 2.5±0.6 21±79±4.5 14±431±16
Note: LW=live weight (USDA reported slaughter live weight);EW=edible weight (USDA reported retail boneless edible
weight);CW=consumed weight (USDA reported loss-adjusted weight).N/A, denotes ‘not applicable’as the parameter is
relevant only for CW. Feed caloric content refers to metabolizable energy and feed protein content refers to crude protein. For
further information on all data sources and calculations see SI and supplementary data.
5
Environ. Res. Lett. 11 (2016)105002

d
−1
to the MAD, is shown in figure 2. Overall, 63 Mt (1
Mt=10
9
kg)feed protein per year are converted by
US livestock into 4.7 Mt of loss-adjusted edible animal
based protein. This represents an overall weighted-
mean feed-to-food protein conversion efficiency of
8% for the livestock sector. Protein conversion effi-
ciencies by individual livestock categories span an
≈11-fold range, more than twice the corresponding
range for calories, from 31% for eggs to 3% for beef
(see SI for more details).
By isolating visually and numerically the contribu-
tions from pasture, which are derived from land that is
unfit for production of most other foods, figures 1and
2quantify expected impacts of dietary shifts. Of those,
we choose to focus on substituting beef with poultry.
Because these are the most and least resource intensive
meats, this substitution constitutes an upper bound
estimate on food gains achievable by any meat-to-
meat shift. Lending further support to the beef-to-
poultry substitution choice, poultry is relatively nutri-
tionally desirable (see the methods section and figure
S1), and—judging by its ubiquity in the MAD—pala-
table to many Americans.
We quantify the dietary shift potential (a term we
favor over the earlier diet gap Foley et al 2011), the
number of additional people a given cropland acreage
can sustain if differently reallocated as part of a dietary
shift. While here we estimate the dietary shift potential
of the beef-to-poultry substitution, the methodology
generalizes to any substitution (see methods section
for further information and equations). The beef-to-
poultry dietary shift potentials are premised on reallo-
cating the cropland acreage currently used for produ-
cing feed for US beef (excluding pastureland)to
producing feed for additional poultry production.
Subtracting from beef’s high quality land require-
ments those of poultry gives the spared land that
becomes available for feeding additional people.
Dividing this spared acreage by the per capita land
requirements of the MAD diet (modifying the latter
for the considered substitution)yields the number
of additional people sustained by the dietary
substitution.
We calculate the dietary shift potential for beef (as
defined above and in the methods section)by quanti-
fying the land needed for producing calorie- and pro-
tein-equivalent poultry substitution, and their
differences from the land beef currently requires. We
derive the number of additional people this land can
sustain by dividing the areal difference thus found by
the per capita land demands of the whole modified
MAD, ≈0.5 acres (≈2×10
3
m
2
)per year.
Evaluating this substitution, and taking note of full
supply chain losses, we obtain the overall dietary shift
potential of beef to poultry on a caloric basis to be
≈120 million people (≈40% of current US popula-
tion; figure 3, panel (a)). That is, if the (non-pasture)
land that yields the feed US beef currently consume
was used for producing feed for poultry instead, and
the added poultry production was chosen so as to yield
exactly the number of calories the replaced beef cur-
rently delivers, a certain acreage would be spared,
because of poultry’s lower land requirements. If, in
addition, that spared land was used for growing a vari-
ety of products with the same relative abundance as in
the full MAD (but with poultry replacing beef), the
resultant human edible calories would have risen to six
times the replaced beef calories (figure 3, panel (a)).
For protein-conserving dietary shift (figure 3, panel
(b)), the dietary shift potential is estimated at ≈140
million additional people (consuming ≈70 g protein
person
−1
d
−1
as in the full MAD). As the protein qual-
ity of poultry and beef are similar (see the methods
section and references therein), this substitution
entails no protein quality sacrifices.
As a benchmark with which to compare the beef to
poultry results, we next consider the substitution of
beef with a plant based alternative based on the metho-
dology developed in Eshel et al (2016). In that study,
we derive plant based calorie- and protein-conserving
beef-replacements. We consider combinations of 65
leading plant items consumed by the average Amer-
ican that minimize land requirements with the mass of
each plant item set to 15 g d
−1
to ensure dietary
diversity. We find that these legume-dominated plant-
based diets substitute beef with a dietary shift potential
of ≈190 million individuals.
4. Discussion
In this study we quantify the caloric and protein
cascade through the US livestock system from feed to
consumed human food. Overall, <10% of feed
calories or protein ultimately become consumed meat,
milk or egg calories, consistent with mean or upper
bound values of conversion efficiency estimates of
individual animal categories (Herrero et al 2015). Our
results combine biologically governed trophic cascade
inefficiency with such human effects such as consumer
preferences (e.g., using some animal carcass portions
while discarding others)or leaky supply chains which
is shared also by plant items. As conversion efficiencies
reflect resource efficiencies (Herrero et al 2015), these
results mirror our earlier ones quantifying the envir-
onmental performance of the US livestock system,
highlighting the disproportionate impact of beef
(Eshel et al 2014,2015). Building on and enhancing
earlier studies that considered direct human con-
sumption of feed calories (Cassidy et al 2013, West
et al 2014), our results quantify possible US calorie and
protein availability gains that can be achieved by
reallocating high quality land currently used for feed
production for beef into producing the same amount
of calories and protein from poultry and any extra land
remaining is used to produce the MAD (only with
poultry replacing beef). Using caloric and protein
needs, we estimate 120 and 140 million additional
6
Environ. Res. Lett. 11 (2016)105002

sustained individuals, respectively. This potential
production increase can serve as food collateral in face
of uncertain food supply (e.g. climate change),or
exported to where food supply is limited. In the case of
envisioning various scenarios resulting in only partial
substitution to poultry consumption, the current
calculation also enables to deduce the food gains
associated with substituting only a certain percentage
of national beef calories with poultry (see figure S2).
Our purpose here is not to endorse poultry consump-
tion, nor can our results be construed as such. Rather,
the results simply illustrate the significant food avail-
ability gains associated with the rather modest and
tractable dietary shift of substituting beef with less
inefficient animal based alternatives. Substitution of
other food items with other nutritionally similar
animal food items is also plausible (e.g., pork for beef),
yet the food gains expected from such replacements
are considerably lower (see supplementary data).
Substitution of beef with non-meat animal based
products (dairy and eggs)is possible on a caloric or
protein basis (see supplementary data), yet given their
dissimilar nutritional profile, a more elaborate metho-
dology is required to construct and analyze such a shift
(Tessari et al 2016). The dietary shift potential of
replacing beef with a plant based alternative (domi-
nated by legumes)(Eshel et al 2016)amounts to ≈190
million additional people. Thus while plant based
alternatives offer the largest food availability gains,
poultry is not far behind.
We note that the substitution of beef for either
poultry or plants also entails vast reductions in
demand for pastureland. The effects of dietary shifts
on demand for agricultural inputs (such as fertilizer or
water)for the production of food on the land spared
from growing feed for beef requires further
investigation.
This paper offers a system wide view of feed to
food production in the US, and introduces the dietary
shift potential as a method for quantifying possible
food availability gains various dietary shifts confer.
Building on this work, future work can quantify the
dietary shift potential of full diets (e.g. Peters
et al 2016), enhance the realism of various considered
dietary shifts, and better integrate nutritional con-
siderations, micronutrients in particular, in the assess-
ment of expected outcomes.
Acknowledgments
We thank David Canty, David St-Jules, Avi Flamholz,
Avi Levy, Tamar Makov, and Lisa Sasson for their
important help with this manuscript. This research
was funded by the European Research Council (Pro-
ject NOVCARBFIX 646827). RM is the Charles and
Louise Gartner professional chair.
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