|8 Apr 2022||15:30 - 17:00||Online & In Person at Large Lecture Theatre, Department of Plant Sciences, Downing Street, Cambridge, CB2 3EA|
Please note: this is a hybrid event and both in-person and online tickets are available.
- Blake Byrne (formerly of the Good Food Institute, now University of Cambridge)
- Daniel Borsch Ibsen (Aarhus University)
- Will Saunter (Cambridge Alt Proteins Society)
- Inanna Hamati-Ataya (University of Cambridge)
- Joe Halstead (AgriGrub Ltd)
- Payam Mehrshahi (University of Cambridge)
Alternative proteins like plant-based and cultured meats, or food products made from insects or precision fermentation, are hailed as environmentally sustainable and ethically clean solutions to the challenges posed by climate change. Some of them are already on offer in supermarkets or restaurants worldwide, but we are only witnessing the beginning of a new way of consuming and thinking about ‘food’ that will undoubtedly have a profound impact on our everyday life and cultural behaviour.
We invite interested members of the public to join a panel of experts from the biotech and food sectors in conversation with historians of science, food, and culture to explore this new trend and to discover some of its iconic products.
For queries please email email@example.com.
This event is part of the Cambridge Festival 2022.