Drawing on findings from the ComMEATted project, the webinar will examine protein science’s dual role. While it can support the diversification of protein sources and reduced meat consumption, it can also contribute to “protein washing,” reductionist views of food and innovation driven primarily by commercial interests. The findings are based on research conducted across nine European countries and interviews with 15 researchers from the natural and social sciences.

Speakers Dr Sílvia Coutinho and Dr Melis Aras will discuss why scientific innovation alone is not enough and why food-system transitions must also be inclusive, culturally sensitive and connected to policy.