What constitutes a sustainable diet is about far more than greenhouse gases. In this seminar we address nutritional, environmental, and political aspects of producing plant-based proteins and foods and discuss possible paths forward to sustain balance between human and planetary health.
Welcome and introduction:
Prof Ann-Sofie Sandberg, Chalmers University of Technology
Healthy diets from a sustainable food system: turning facts into acts
Prof Edith Feskens, Wageningen University
Environmental sustainability of plant-based protein production – an overview
Prof Christel Cederberg, Chalmers University of Technology
Protein shift – a political consumerism perspective
Assoc prof Carolin Zorell, Örebro University
Food technology for development and production of novel plant-based food products
Prof Nesli Sözer, VTT Finland
Nutritional limitations with meat analogues currently on the Swedish market
Dr Cecilia Mayer Labba, Chalmers University of Technology
Moderator: Annika Åhnberg
For those interested, dinner afterwards is offered at cost price (limited number of seats).
The seminar is organised by the Royal Swedish Academy of Engineering Sciences (IVA) Division X Biotechnology, the Royal Swedish Agricultural Academy and the Royal Swedish Academy of Sciences National committee for Nutrition and Food Sciences.
The seminar will be conducted in English.
Kontakt: Peter Brandén