Biodiversity footprints of 151 popular dishes from around the world

serving of food. Ingredients to be listed as added to taste were omitted. For deep-fried food, only the nutritional data of oil absorbed during the frying process was analysed. The amount of oil absorbed of the deep-fried food (S10 Table) was estimated as a proportion of the total weight of the food. In recipes where yeast was used, it was substituted with sourdough starter which was converted to flour and water [35]. Results Biodiversity footprint of dishes The biodiversity footprints of dishes containing meat were significantly higher than those of vegetarian and vegan dishes under all the locally and globally produced scenarios and all biodi- versity footprint metrics compared except range rarity at the globally produced scenario (Table 1 shows the differences and S11 and S12 Tables the biodiversity footprint scores for each dish under the pasture-grown and feedlot-grown scenarios). Conversely, we failed to find a significant difference between vegan and vegetarian dishes (Table 1). Ingredients in high and low biodiversity footprint dishes For all three biodiversity indicators, dishes with beef as the main ingredient such as fraldinha (traditional meat cut from Brazil) took up a large proportion of the top 20 dishes in terms of biodiversity footprint in all four scenarios (Figs 1 and 2). This result was explained by beef Table 1. Comparison of mean effects of dish type on different metrics of biodiversity footprints under the local vs. global production scenarios. The difference of

the means corresponds to a one-way ANOVA and the p-values have been adjusted using Tukey (p-adj). Bold font denotes significant results. difference lower upper p-adj Effect of dish type on local species richness Contains meat-Vegetarian 0.028 0.009 0.046 0.001 Vegan-Vegetarian -0.001 -0.018 0.015 0.979 Vegan-Contains meat -0.029 -0.043 -0.015 <0.001 Effect of dish type on local threatened species richness Contains meat-Vegetarian 0.001 0.000205 2.01�10−03 0.012 Vegan-Vegetarian 0.000 -0.00039 1.21�10−03 0.448 Vegan-Contains meat -0.001 -0.00137 -1.88�10−05 0.042 Effect of dish type on local range rarity species richness Contains meat-Vegetarian 1.93�10−10 6.89�10−11 3.18�10−10 0.001 Vegan-Vegetarian 2.57�10−12 -1.08�10−10 1.14�10−10 0.998 Vegan-Contains meat -1.91�10−10 -2.84E-10 -9.74�10−11 <0.001 Effect of dish type on global species richness Contains meat-Vegetarian 0.014 0.002 0.025 0.013 Vegan-Vegetarian -0.004 -0.014 0.007 0.687 Vegan-Contains meat -0.017 -0.026 -0.009 <0.001 Effect of dish type on global threatened species richness Contains meat-Vegetarian 0.001 -9.46�10−05 0.001 0.111 Vegan-Vegetarian 0.000 -4.16�10−04 0.001 0.788 Vegan-Contains meat 0.000 -8.76�10−04 9.34�10−05 0.139 Effect of dish type on global range rarity species richness Contains meat-Vegetarian 4.69�10−11 1.24�10−12 9.26�10−11 0.043 Vegan-Vegetarian 1.76�10−12 -3.90�10−11 4.25�10−11 0.994 Vegan-Contains meat -4.52�10−11 -7.95�10−11 -1.09�10−11 0.006 https://doi.org/10.1371/journal.pone.0296492.t001 PLOS ONE

Biodiversity footprint of popular dishes PLOS ONE | https://doi.org/10.1371/journal.pone.0296492 February 21, 2024 6 / 15