Please find the event recording here.
What will replace turkey at the Christmas dinners of the future? Find out at our on-line coffee break seminar.
The UK’s population currently relies on animal products for protein, but meat alternatives could be more sustainable and less ecologically damaging, as a recent SMF report highlights.
But what are alternative proteins and do people like them?
This webinar from the University of Cambridge will look at three alternative proteins: algae, sea-food and pulses, and ask,
• How much more environmentally friendly are they than animal proteins?
• How much do people enjoy eating them?
• How much of our daily requirement of protein do they provide?
• How much do they cost, compared with meat?
• Will they be on the menu for Christmas dinner 2050?
Speakers:
Nick Saltmarsh, Co-founder, Hodmedod Ltd.
Hodmedod is an independent business working with a network of British farmers to sell a range of plant-based wholefoods from dried pulses, grains, seeds, flaked cereals and flour to canned and roasted beans and peas.
Dr David Willer, Research Fellow, Department of Zoology, University of Cambridge.
Dr Willer leads research projects to find new, efficient ways to produce sustainable bivalve protein, and identify mechanisms to increase consumer uptake of this nutritious food.
Ellen Harrison, PhD student, Algal Innovation Centre, University of Cambridge.
Ellen researches ways to use microalgae to produce sustainable and nutritious food and feed products.
Chair:
Francesca Re Manning, Programme Manager, Cambridge Global Food Security IRC, University of Cambridge.
Please find registration details here.
This event is part of the Cambridge Global Food Security IRC Coffee Break seminar series, organised with #AnnualFoodAgenda, powered by EIT Food, supported by the EIT, a body of the European Union, in association with CambPlants.
Image from Pixabay.