It’s no secret that the current reliance on animal protein is placing unworkable strain on both the environment and the burgeoning human population. Feeding 9 billion people will require investment in and commitment to alternative protein sources, from plant-based to lab-grown and many other options in between. What are the most promising sources of protein for the future? Can full-scale production be achieved? And, what do healthy, sustainable diets look like?

Chair: Daniel Vennard, Director, Better Buying Lab, World Resources Institute

13.00 – 13.20

Latest developments in the production of plant-based meat: nutrition and sustainability

Professor Atze Jan van der Goot, Department of Agrotechnology and Food Sciences, Wageningen University & Research

13.20 – 13.40

Beyond soy: opportunities for innovation in second generation plant proteins

Dr Fred van de Velde, Expertise Group Leader Protein Functionality, NIZO

13.40 – 14.00

Benefitting from the nutritional profile of insects: projecting the future value of the bug market as a healthy and sustainable source of nutrition

Neil Whippey, Co-Founder, Eat Grub

14.00 - 14.15

Discovering Golden Chlorella: a healthy and tasty super protein

Mine Uran, Founder and CEO, Alver Golden Chlorella

Download presentation

14.15 – 14.30

Panel Discussion: developing diets that are both healthy and sustainable: feeding the future

Dawn Carr, Director of Vegan Corporate Projects, People for the Ethical Treatment of Animals

Professor Atze Jan van der Goot, Department of Agrotechnology and Food Sciences, Wageningen University & Research

Mine Uran, Founder and CEO, Alver Golden Chlorella

 

Back to Food futures

Sign up to Table Talk - the Food Matters Live weekly newsletter

Receive the latest news, views and insight from the world of food, health and nutrition.