Alternative Proteins Becoming 'Food'

Language: English
BYOL : Bring Your Own Lunch

Dr. House will explore the challenges and opportunities in introducing alternative protein sources. Conventional sources of animal-based protein (i.e. meat and milk) are unsustainable. In this context, there is increasing scientific and societal interest in more sustainable alternative proteins, derived from sources such as plants, insects, microbes or ‘cellular agriculture’. These will not succeed, however, if people do not want to eat them. The question of ‘consumer acceptance’ is thus a central topic in social-scientific research on novel foods.

In this talk, Jonas argues that typical social-scientific understandings of what consumer acceptance actually is, and how it can be measured, only give us part of the picture. While conventional accounts emphasise the role of attitudes and psychological characteristics in determining the acceptance of food innovations, House proposes an alternative view, which considers the ‘edibility’ of foods as a cooperative achievement of diverse food system actors.

This seminar promises to be an engaging discussion on the intersection of sustainability, innovation, and consumer behavior in our food systems. Don't miss this opportunity to learn about cutting-edge research in this crucial field.

We look forward to seeing you there!