Alternative proteins and better food futures: Health Dimensions
There is a growing interest in ‘alternative proteins’, food products that claim to provide sustainable alternatives to animal-based proteins (e.g., meat, milk, and eggs). These alternative proteins range from more traditional products (e.g., plant-based burgers) to novel products (e.g., cell-cultivated meat, new-fermentation derived proteins). However, the claims surrounding these products are heavily contested. These concerns have led to a polarised climate around alternative proteins and have limited the possibility for a constructive, inclusive dialogue. Advocates for alternative proteins assert that they can facilitate a transition to healthier, more sustainable food systems without requiring a significant shift in dietary habits. Critics of alternative proteins have disputed the evidence for these claims and have raised concerns around power and the implications for human-nature relationships.
In partnership with the United Nations Foundation and Food Standards Agency, TABLE is organising a series of three webinars exploring key themes and debates around novel alternative proteins (e.g., cell-cultivated meat, new-fermentation derived proteins). This series seeks to respond to the challenge of polarisation by bringing together a diverse range of stakeholders to discuss alternative proteins across three themes. The aim is to equip policy-makers, industry leaders, researchers and civil-society stakeholders with a clear, balanced understanding of alternative proteins (APs), the debates they provoke, and pathways toward constructive, inclusive dialogue and policy-making.
Each webinar will last 1.5 hours, and will feature a panel that includes expert representatives from different sectors. Short speaker presentations will be followed by a moderated discussion and opportunities for audience Q&A. A short (3 page), accessible, discussion paper will be published and circulated in advance of the webinar series to provide foundational information, context for the webinars and to build interest.
Webinar 2: Health Dimensions of APs
The second webinar will explore the health dimensions of APs. Currently there is limited research surrounding the health dimensions of novel APs (e.g., cell-cultivated meat, new-fermentation derived proteins), and further research is required to understand the long-term health effects of consuming APs. Proponents have claimed that APs have the potential to address global nutrient deficiencies, offer health benefits exceeding that of animal-based protein, and reduce the threat of antibiotic resistance and zoonotic diseases. On the other hand, critics have questioned narrow nutrient-centered logic, raised concerns around food safety, and highlighted the need for inclusive and culturally-sensitive solutions to dietary challenges.
Through engagement with panelists this session will discuss the questions surrounding the health dimensions of APs and the extent to which they offer a nutritional and healthy alternative to animal-based protein. Furthermore, this session will consider the limitations of a narrow-focus on health risks deflecting attention from the social, political and economic forces that have created and shaped unhealthy food environments.
Panelists – Rob Percival, Soil Association – TBC – TBC
Moderated by Tara Garnett, Director of TABLE.
Date:
30 June 2025, 16:00
Venue:
Online
Speakers:
Dr Tara Garnett (Director, TABLE),
Rob Percival (Soil Association)
Organiser:
Jacquelyn Turner (TABLE, University of Oxford)
Part of:
Alternative proteins and better food futures: moving beyond the binaries
Booking required?:
Required
Booking url:
https://zoom.us/webinar/register/2417500793322/WN_hwt8xNZbQY6FCaMZ2Da1GQ
Audience:
Public
Editor:
Jacquelyn Turner
