Challenges and opportunities of the sustainable protein system from the perspective of food companies
Main funder
Funds granted by main funder (€)
- 10 000,00
Project timetable
Project start date: 01/01/2018
Project end date: 31/12/2018
Summary
One of the key future challenges in the food system is the development of the protein system towards sustainability. Contemporary western protein system is mainly based on animal-based protein sources. However, these sources are commonly associated with environmental and health problems (e.g. climate change and increased risk of diseases), animal welfare issues, animal diseases and overfishing. Transformation to sustainability in the protein system should therefore based on domestically produced plant-based proteins, mushrooms, under-utilized fish species, insects and biotechnological innovations. The purpose of this qualitative research project is to explore the perceptions of food companies on the opportunities and challenges related to sustainable protein system, describe the changes in the protein system and identify the themes for future research.
Principal Investigator
Primary responsible unit
Follow-up groups
Profiling area: School of Wellbeing (University of Jyväskylä JYU) JYU.Well
