Image from Pixabay

Christmas Dinner 2050: will we be eating alternative turkey?

Fri 10 December 2021

Abigail Youngman

The UK’s population currently relies on animal products for protein, but meat alternatives could be more sustainable and less ecologically damaging.

But what are alternative proteins and do people like them?

This webinar will look at three alternative proteins: algae, sea-food and pulses, and ask,

• Are they much more environmentally friendly than animal proteins?
• How much of our daily requirement of protein do they provide?
• Are they cheaper than meat?
• Will they be on the menu for Christmas dinner 2050?


Speakers:

Nick Saltmarsh, Co-founder, Hodmedod Ltd
Hodmedod is an independent business working with a network of British farmers to sell a range of plant-based wholefoods from dried pulses, grains, seeds, flaked cereals and flour to canned and roasted beans and peas.

Dr David Willer, Research Fellow, Department of Zoology, University of Cambridge.
Dr Willer leads research projects to find new, efficient ways to produce sustainable bivalve protein, and identify mechanisms to increase consumer uptake of this nutritious food.

Ellen Harrison, PhD student, Algal Innovation Centre, University of Cambridge.
Ellen will talk about her lab's research into ways to use microalgae to produce sustainable and nutritious food and feed products.

Chair: Francesca Re Manning, Programme Manager, Cambridge Global Food Security IRC, University of Cambridge.

Part of Cambridge Global Food Security IRC's Coffee Break Seminar series, and EIT Food’s #AnnualFoodAgenda project, supported by CambPlants.

Cost: free