Why we need Healthy New Proteins with a Low Environmental Impact

Tuesday, March 30, 2021 09:55 - 10:25

  • Something is broken in the way we produce and consume our food
  • Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
  • Malnutrition and food inequality remain unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking
  • We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well
  • We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future
  • We need scientific underpinning to create a strong evidence and proof points for change that will help to change behavior and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done

Tim Finnigan, Chief Scientific Adviser, Quorn Foods