The conference corresponds to the conference “Alternative proteins: the challenge of reducing meat consumption”, which took place on January 31, 2023.
The session presents sustainable protein sources and alternatives to meat consumption in the diet of the future: micro and macroalgae, microbial protein (from the fermentation of fungi, yeasts and bacteria), edible insects, among other examples.
Would you like to re-watch a specific part of the conference? Find it below:
00:00 → Introduction to the conference by Barbara Atie, event coordinator at Fundesplai.
05:47 → Intervention by Albert Ribas-Agustí, researcher of the Food Functionality and Safety program of the Institute for Agrifood Research and Technologies (IRTA).
33:21 → Intervention by Marta Ros Baró, food technologist, dietician and professor at Universitat Oberta de Catalunya.
52:28 → Q&A and closure.
The conference is part of the conference cycle “Climate Action To The Table.” This project is part of the European Climate Initiative (EUKI) of the German Federal Ministry for Economic Affairs and Climate Action.
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