Sustainable Protein

Identifying Demand for Environmental Sustainability in the Food System

Session Chair(s)

• 

  Christopher Marinangeli, PhD, RD

  Director, Centre for Regulatory Research and Innovation
  Regulatory Centre of Excellence
  Protein Industries Canada
  Regina, SK, Canada

Enhanced environmental sustainability is often highlighted as an opportunity when adopting the use of novel and/or alternative protein sources in foods. As these ingredients and foods enter the commercialization stages of innovation, an understanding for the demand for environmental sustainability as a value proposition is required. In the context of food innovation, a metric approach is often used to quantity environmental sustainability across various indicators to highlight its value. In contrast, this session will examine the demand, perspectives, and value proposition of sustainability at two extremes of food system, the producer and the consumer. Challenges, opportunities, and tradeoffs will be discussed, including the interaction between environmental sustainability and consumer adoption.

Presentations:

• 1:35 PM – 1:55 PM EDT

  Shifting Consumer Demand for plant-based foods in an environment under pressure
  

  Speaker: Francis Parisien (he/him/his) – NielsenIQ
• 1:55 PM – 2:15 PM EDT

  Positioning sustainability to the consumer – labeling and consumer decision making
  

  Speaker: Michael Von Massow, PhD (he/him/his) – Department of Food, Agricultural, and Resource Economics at the University of Guelph
• 2:15 PM – 2:35 PM EDT

  Navigating the Lexicon of Sustainable Protein Production
  

  Speaker: Trey Malone, PhD – Department of Agricultural Economics and Agribusiness, University of Arkansas – Fayetteville
• 2:35 PM – 2:55 PM EDT

  Sustainability Starts on the Farm…and finds its way to the table.
  

  Speaker: Lee Moats, P Ag – LLAMM Acres Ltd.