Protein transition

A sustainable and healthy food system requires a shift towards increasing the share of proteins from ‘alternative’ sources, such as plant-based and cellular agriculture, in our daily diet. Research shows the transition to a more sustainable diet, combined with a reduction in food waste, could reduce global food system greenhouse gas emissions by nearly 75%.

Besides providing healthier options to consumers this transition towards a more sustainable diet creates great economic opportunities for the food industry, from farm-to-fork.

The development of innovative ‘alternative’ protein food products and ingredients and generating changes in consumers’ behaviour and diet are fundamental to achieve this transition.