What is a sustainable diet? The protein shift – challenges and opportunities


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.

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Welcome and introduction.
Professor Ann-Sofie Sandberg, Chalmers University of Technology

Healthy diets from a sustainable food system: turning facts into acts.
Professor Pieter van’t Veer, Wageningen University

Environmental sustainability of plant-based protein production – an overview.
Professor Christel Cederberg, Chalmers University of Technology

Protein shift – a political consumerism perspective.
Associate professor Carolin Zorell, Örebro University

Coffee Break

Food technology for development and production of novel plant-based food products.
Professor 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 SEK 500 (limited number of seats).

The seminar is organised by the Royal Swedish Academy of Engineering Sciences (IVA) Division X Biotechnology, the Royal Swedish Academy of Agriculture and Forestry, and the Royal Swedish Academy of Sciences’ National committee for Nutrition and Food Sciences
Link to KSLA-podden (in Swedish) ”Vilken plats får växtproteinerna på den framtida tallriken”. Ett samtal mellan Cecilia Mayer Labba, Gunnela Ståhle, Tomas Erlandsson och Gunilla Blixt under ledning av Christina Möller.

Mer info om det här avsnittet och övriga avsnitt i KSLA-podden (KSLA-podden finns också på Spotify)