It’s currently thought that around one billion people worldwide aren’t getting enough protein to meet their daily needs. Alongside this, it’s becoming increasingly clear that the large-scale farming of livestock and the overfishing of the Earth’s oceans to provide us with vital sources of protein are causing great harm to the environment. But could the production of more alternative protein sources, such as cultivated meat, plants like algae and duckweed and even insects, help provide us with a neat solution to both of these issues?
As part of our four-part miniseries, Future of Food, we’re joined by a panel of three researchers based at The University of Sheffield: Professor of biomanufacturing Tuck Seng Wong, Professor of plant cell signalling Julie Gray and a Senior Lecturer based at the School of Chemical, Materials and Biological Engineering, Dr Kang Lan Tee.
They tell us about the latest technological developments that are helping us to produce healthy, nutritious proteins in novel ways, how many of these methods can make much more efficient use of resources such as energy and water, and why perhaps many of us could benefit from being a little more open-minded when it comes to thinking about what we put on our plates.
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