The protein transition: a movement for everyone (KB-39)
Proteins are the building blocks of life on earth, but the way we produce and consume them is no longer sustainable. We need a transition towards a sustainable, equitable and balanced protein system. Therefore, Wageningen University & Research is looking for ways to increase the availability, diversity and acceptance of existing and new protein sources.
Our current system depletes our natural resources and increasing demand for animal-sourced foods exacerbates this problem. Furthermore, proteins are not equitably shared. Over-consumption co-exists with scarcity. A fairer distribution of proteins, including shifting diets in high income countries to proteins from plants, is needed in the transition towards a sustainable, equitable and balanced food system. A more plant-based diet in line with global dietary guidelines is also healthier. Everyone can contribute to this food system of the future: from farmer to industry professional to consumer.
What is our research focus on protein transition?
Wageningen University & Research develops ground breaking knowledge and technologies that accelerate the protein transition. Our focus:
Protein transition in one minute
- Unfortunately, your cookie settings do not allow videos to be displayed. - check your settings
Why is this movement so important?
- For the environment
- For zero hunger worldwide
- For resilience
- For public health
Read more about our protein research
Additional research projects
-
PROSPECT: to predict the growth of Listeria monocytogenes in plant-based foods
-
Animal-free dairy
-
Animal-free milk proteins
-
Extracting high-value Rubisco protein from tomato leaves
-
Protein transition in a dynamic food environment: A systems approach
-
Taste Lessons
-
Shifting towards plant-based diets: the effects on muscle health later in life
-
Sustainable Future Proteins
-
SUStainable INsect CHAIN
-
Duckweed as a new sustainable source of protein for human consumption
News & blogs
-
Sustain-a-bite kicks off – New EU project brings healthier, minimally processed plant-based foods to Europe
-
Next-gen businesses produce meat without animals and fish without a catch
-
Circular food production and plant-based proteins essential in tackling the biodiversity and climate crisis
-
Plant-based meat substitutes not popular among most flexitarians
-
One million euro grant for studying pathogens in plant-based products
-
A green peek in the life of a European in 2120
-
Six levers to accelerate the protein transition
-
High-quality legumes could trigger the protein transition
-
Strengthening safety protocols for the production of animal-free dairy proteins
-
How do we get bean burgers on the menu?
Publications
- Same strategies – different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans
- Chickpeas, crickets and chlorella: our future proteins, Pyett, Stacy e.a.
- Defining a land boundary for sustainable livestock consumption' by Hannah van Zanten
- Food Transitions 2030, WUR 2017