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.