The Future of Food: Why Protein Transition Matters Now

Stacy Pyett: This episode features Stacy Pyett, Program Manager at Wageningen University & Research (Netherlands), discussing the urgent need for a global protein transition to address climate change. With 25-33% of greenhouse gas emissions linked to food systems—primarily from livestock—she highlights the importance of shifting toward plant-based diets for sustainability. Wageningen UR, a leader in life sciences and food innovation, combines academic research with nonprofit initiatives to create scalable solutions. Key strategies include integrating plant proteins into familiar foods (e.g., hybrid meat products), improving affordability, and leveraging default options in retail to influence consumer behaviour. Stacy emphasizes respecting food autonomy while tackling taste, cost, and cultural barriers. The episode also stresses the need for more health research on modern plant-based diets to build trust. Explore actionable insights for driving sustainable dietary shifts through innovation, collaboration, and behavioural science.

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