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Green Proteins: The New Frontier in the Global Foodscape

For millenia protein has been associated with meat.

This is now being challenged by climate-conscious, health-focused millenials who are demanding more plantbased option.

On the supply-side, innovative entrepreneurs, risk-mitigating investors, and even farsighted traditional meat-producers looking to diversify, are accelerating the transition towards future protein solutions.

Looking beyond the flashy consumer trend, and sensational veggie-burgers that bleed, we actually find a sustainably scalable production- and business-model, that no one working in the modern foodscape can afford to ignore.

The speaker David Pedersen is a campaign manager at ProVeg, an international food awareness organization, with the goal to reduce global production and consumption of animals by 50% in 2040.



Earlier Event: January 26
Esther online
Later Event: January 26
Voimaa, virtaa ja vitamiineja