If people were to eat more vegetable proteins instead of animal proteins, this would result in multiple – and much-needed – benefits. Such a ’protein transition’ will positively affect sustainable energy production, sustainable water use, biodiversity, human health and animal welfare. Collective vegetarianism is not required, but good-tasting, high quality meat substitutes ought to be used more often in place of meat. This is the most important finding of a comprehensive study of more sustainable protein production by nineteen economists, consumer researchers, food technologists, sociologists, political scientists, ecologists and chemists from three universities. The research findings are published in the book Sustainable Protein Production and Consumption: Pigs or Peas?. On Wednesday, April 12, the first copy of this book will be presented to Minister Veerman of the Dutch Ministry of Agriculture, Nature & Food Quality. The target audience however is much wider, including all ‘stakeholders in the food chain, from policy makers to consumers.’
The study is called PROFETAS (Protein Foods, Environment, Technology And Society) and was financed by the Dutch National Science Foundation NWO and the Technology Foundation STW, the Ministry of Agriculture, Nature and Food Quality and private companies. The researchers are from Vrije Universiteit Amsterdam, Wageningen University & Research Centre and the University of Twente.
Facts about meat
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