With this project, researchers from Freie Universität Berlin, Humboldt-Universität zu Berlin and Technische Universität Berlin want to contribute to the success of the so-called protein transition in the food system. The term is used by scientists to describe the transition to diversified protein production that is based less on the slaughter of animals and more on a balanced consumption of proteins from animal and alternative sources. Values and climate change as well as global population growth are calling into question the currently prevailing animal husbandry. The project participants therefore want to initiate discussions on innovations such as meat cultivated from animal cells in the laboratory or plant-based meat substitutes and develop a method for the transparent evaluation of such nutritional innovations that takes ecological and social criteria into account. The researchers will involve consumers as well as decision-makers from the food industry and politics in their project in order to jointly develop guidelines for responsible innovations in this area.

The integrative project design aims to investigate whether technological, social and institutional innovations as part of a ‘protein transition’ have the potential to support inclusive, health-promoting and ecologically sustainable future food systems together with key stakeholders. Together with transdisciplinary partners and an international advisory board, we are co-developing knowledge and principles as part of this research project.