- This event has passed.
Protein Transition in Food Systems and Sustainability
25.10.2021 @ 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)