This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.
Four of the key shifts that they observed in the year 2017:
- Chefs ‘push plants onto menus’
- Investors back sustainable feed innovators
- Big corporations are joining the effort to make the protein system more sustainable
- An increase in partnerships (business, science, civil society and academia) that aim to transform the way we produce and consume protein
The article ends with an outlook on 2018 and thoughts on how to meet the ongoing challenges for creating a sustainable protein system.
You can read the article here.
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