Where to get our protein? Discussing the protein transition

The protein transition is the subject of increasing study and debate, with contrasting views and opinions in different contexts.

Since the economic boom after World War II, the consumption of animal protein in Europe and the United States has steadily increased, facilitated by the industrialization of production and the rise of intensive livestock farms that allow higher yields and lower prices. In recent years a similar explosion in animal protein consumption has been seen in the rest of the world, with a threefold impact: on the environment, on animal welfare and on our health.

Delving into the protein transition can range from greenhouse gas emissions to overexploitation of fish stocks, from insect farming to plant-based alternatives, recognising the fundamental role that pulses can play as an integral part of a healthy and environmentally friendly diet.

We will address the issue in a debate with experts, producers, farmers and activists who share their experiences and the way forward for protein transition.

Moderator:

• Ottavia Pieretto, project coordinator for the Protein transition – Slow Food International, Italia.