Spring Public Lecture 2016

Supplying sufficient high quality protein to a growing global population with changing dietary habits is increasingly challenging. Production of animal sourced protein is associated with social, ethical and environmental concerns, e.g. labor conditions, animal welfare, or high greenhouse gas emissions. The development of sustainable, nutritious and healthy alternatives is thus needed. There are a range of options to make the protein value chain more sustainable. They span from making existing protein sources more sustainable, assessing new protein sources, to changing diets. While plant based protein has been used for some decades, novel options like protein from algae or insects are now gaining more widespread interest. Commercializing these approaches involves integrating alternative protein sources into existing processes and products or developing and bringing to market novel products. However, innovative solutions based on technological progress need to be considered within a broader social, legal, political and economic framework.

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Read "Zukunftsblog" on Prospecting for Sustainable Proteins by Anna K. Gilgen and Alexander Mathys here.