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Protein Transition in Food Systems and Sustainability

ma 25. lokakuun @ 14:00 - 16:00

Leg4Life project (Legumes for Sustainable Food System and Healthy Life) organizes a seminar to discuss about protein transition – shifting the emphasis of protein consumption from animal-derived to plant-based products, and how it links to sustainability in food systems. Especially, the role of legumes as a sustainable protein source – the idea recently reinvented in Europe, will be argued.

The seminar presents experts who will answer the questions: What is the future role of legumes in the European context? How legumes contribute to a more sustainable food system both in agriculture and consumption? How sustainable food can be defined in the complex food system?

This event is aimed for researchers, decision-makers, food producers, students and all who are interested in food systems and sustainable diets.

Mon 25 October 2021 14:00-16:00 (EEST, Finnish time)

Format: A hybrid seminar

Venue for remote participants: Zoom

Venue for on-site participants (max 40 persons): University of Helsinki, Latokartanonkaari 7, Helsinki; Forest Sciences Building (Metsätieteiden talo), Hall 108 (B3)

Programme and registration

Tiedot

Päivämäärä:
ma 25. lokakuun
Aika:
14:00 - 16:00