# Emerging Trends in Sustainable Biological Resources and Bioeconomy for Food Production
## 3 Green Bioeconomy Resources
### Plant-Based Resources  
In the green bioeconomy, plant-based resources play a pivotal role in the shift towards sustainable and environmentally friendly food production systems. Plant-derived proteins and oils are receiving growing attention not only as nutritional components but also due to their bioactive properties, which offer significant health benefits. With increasing global concerns over food security, environmental sustainability, and human health, plant-based resources are viewed as an essential tool in addressing these interconnected challenges [12; 13; 14]. Plant-based resources are inherently renewable and exhibit a considerably lower environmental impact compared to animal-derived products. They demand significantly less water, land, and energy, while also generating fewer greenhouse gas emissions [12; 13]. Legume crops possess significant potential for conservation agriculture, serving effectively as both active growing crops and crop residues [15]. For instance, legumes significantly contribute to soil fertility through a symbiotic interaction with rhizobia, microorganisms that convert atmospheric nitrogen into a biologically available form via biological nitrogen fixation (BNF). This mechanism enhances soil nitrogen content, benefitting both the host plant and surrounding crops, while concurrently decreasing reliance on synthetic nitrogen fertilizers, thus promoting more sustainable agricultural practices. They contribute high-quality organic matter to the soil [16], enhancing nutrient circulation and improving water retention [17]. Furthermore, these plant crops can be grown in a wide range of climates, ensuring the diversification of food production systems and enhancing food security [18]. The shift toward plant-based diets, combined with the bioeconomy's focus on sustainability, is driving innovations in the ways plants are utilized for human consumption [19; 20; 21]. As mentioned earlier, the environmental footprint of plant-based resources is considerably smaller compared to animal-based products. A 2020 study by [PERSON] and [PERSON] demonstrated that shifting from animal-based to plant-based proteins in the United States could reduce individual food-related greenhouse gas emissions by up to 73% [13]. This is largely because plant cultivation requires fewer resources and leads to reduced deforestation and land degradation [12; 13]. For instance, producing 1 kg of beef requires approximately 15,000 litters of water, whereas 1 kg of lentils only requires about 1200 litters [22]. In fact, it takes 2 to 15 kg of plant foods to produce just 1 kg of meat, highlighting the greater efficiency of grain-based diets [23]. Plant-based proteins and oils are often lower in saturated fats and cholesterol compared to animal-based alternatives, making them more suitable for maintaining cardiovascular health [24]. Moreover, plants are being investigated not only for their nutritive value and macronutrient content, such as proteins, carbohydrates, and fats, but also for their bioactive compounds, which have demonstrated potential in promoting health and preventing diseases with antioxidant, anti-inflammatory, and antimicrobial properties [14]. The growing awareness of the negative health effects of red and processed meat, along with concerns about the environmental impact of animal products, is driving the shift toward sustainable plant-based diets with reduced animal product consumption [20; 25]. Plant-based proteins and oils are being incorporated into a variety of food products, from meat substitutes and dairy alternatives to snacks and nutritional supplements [23]. To date, various applications of pea protein within the food industry have been thoroughly researched. These include its use in encapsulating bioactive ingredients, creating edible films, producing extruded products, and substituting for cereal flours [26]. Plant-based meat alternatives, such as those made from soy, pea protein, or wheat gluten (seitan), have gained significant traction in the market [19; 20; 25; 26].