What do we expect from a transition? Should/could meat e.g., be cut out completely?
How do we define the ideal composition of a "transition" diet considering proteins, micronutrients etc. with due attention to health, circularity, climate, biodiversity, resource efficiency, etc.?
Which nutrition elements will be missing when changing diets?
Predicting the absorption of different/alternative/new nutrients in different populations when changing diets
Considering new risks, e.g., allergies, and food safety implications
How to conceptualize the “ideal” or “good enough” diet
The advantages and disadvantages of using new protein resources, such as insects and artificial meat
Paying attention to the fact that health is not only about nutrition but also pleasure and well-being
How can consumers be empowered to accept and utilise 'health' opportunities within the transition to plant-based diets?
How to put diet change into action and closing the science to practice gap?
What are the barriers to adoption of sustainable foods in the consumer population, with respect to vulnerable groups, cultural differences, data science, and behaviour?
To explore barriers and possibilities related to microbiological, nutritional and consumer quality aspects, and use this knowledge to create a multilevel strategy for dietary behaviour changes.
Related to the theme of the hub, participants represented competencies and interests ranging from, e.g. chemical food safety, protein processing from animal and plant sources, chemical composition and safety of “future foods”, health/sustainability lifecycle assessments, circularity and livestock production, dietary guidelines and health promotion, consumer and sensory sciences, including consumer motivation and values, the pleasure of eating and behavioural change from meat-based to more plant-based diets.
Perspectives from Humanities, data sciences, logistics.
A need to include perspectives on societal structures, to help map out barriers to adoption of sustainable foods in the consumer population, including vulnerable groups, and to integrate sociological perspectives to be able to explore TRL and SRL.
People from the primary production that are looking into sustainable production.
National Food Institute
Technical University of Denmark
Phone: +45 20 64 06 77
Department of Management
Phone: +45 87 16 50 42
Mobile: +45 61 77 96 97