Food consumption impacts multiple sustainability aspects. To address this issue, alternative food products to foods with high environmental impacts, notably meat and milk, are being developed. However, the sustainability of these alternatives is rarely quantified. The SusAF project will fill this gap by evaluating the sustainability of various alternative food products, with a specific focus on foods produced from domestic raw materials. First, an exhaustive screening of raw materials to be used for the production of alternative foods will be conducted. Second, building on this overview, the environmental, social and nutritional impacts of hybrid meat, hybrid dairy foods and fermented foods, will be evaluated using Life Cycle Assessment. Results will be of use to manufacturers of alternative foods, stakeholders and consumers, as well as policy makers and researchers.