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Global meat consumption and production have risen fast over the last decades and it is projected to more than double in the next 30 years harming the environment, human health, and animals.
Sustainable intensification, which aims to increase production without negative trade-off for the environment and biodiversity applying more efficient farming practices especially in developing countries, together with redistribution and shifts in dietary patterns will significantly contribute to such GHG reduction.
Protein source diversification is one of the key ideas that have the potential to challenge the future of food systems.
Consumers’ awareness of the general impact of meat consumption is considerably low and they need to be educated about new ways to consume proteins. There are several barriers to behavioral change in food choices including those related to cultural motivation, different habits, taste preferences, and convenience.
The global market for alternative proteins is expected to increase as new sources are in the early stages of a trend that is taking off. Identifying the signals and driving actors that will contribute to the rethinking of the protein system will be a future challenge.
Whole series:
14. September: Agro-Innovations in Smart Cities
21. September: Future of Protein
28. September: Food Care - Future of Foodservice
05. September: Scalable Sustainability & Circular System
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