This webinar series brings together different disciplinary perspectives to discuss meat, meat replacements and alternative proteins in the context of climate change and animal ethics. 
The webinars are taking place on Wednesday afternoons, 2.30-4pm CET.


Register HERE for a ZOOM link!

October 5, 2022

Minna Kanerva Consumption corridors and the case of meat

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The presentation will introduce consumption corridors as an emerging policy tool within strong sustainable consumption governance. Consumption corridors are applied in the context of the current meat system, a common driver for the twin global crises of climate and ecology. Firstly, the planetary health diet is linked with sustainable consumption corridors for meat. After this, two conceptual metaphors are explored as discourse tools which can support paradigm and system level change in meat. Subsequently, specific actions for bringing about meat consumption corridors will be suggested, and finally, the presentation will argue that applying consumption corridors in the meat context could serve as a bridge for increased societal acceptance of recomposed consumption more generally.

October 26, 2022

Mani Sadredini – Meat Meets the Tummy

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Mani will give a brief introduction to the role of meat in health and disease. He will go through some of the science behind the association of meat consumption with various diseases. He will also present the nutritional value of different types of meat and compare it with the alternatives. Finally, Mani will clarify some of the myths related to dietary meat.

November 9, 2022

Jonas House – Insects are not ‘the new sushi’: Theories of practice and the acceptance of novel foods

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Recent years have seen increased interest in ‘alternative proteins’ that provide a sustainable alternative to conventional sources of meat and milk. A prominent example is the use of insects as food. Proponents often argue that insects are ‘the new sushi’, in the sense of being a culturally unusual food in the West that can nevertheless achieve widespread popularity. This argument, I suggest, is mistaken. Based on archival research on the history of sushi in the US, and qualitative research on insect-based food consumption in the Netherlands, I explain the reasons for sushi’s success and insects’ failure in becoming popular food. This comparison, I argue, provides useful insight into why certain alternative proteins – and novel foods more broadly – may or may not become widely accepted.

November 30, 2022

Minna Kaljonen and Annika Lonkila – Pulses and plant-based proteins in food system transition

Building a more sustainable and resilient food system requires a system perspective. The systems perspective is, however, hard to remember in practice and in research. In this talk we investigate the promises and realities associated to plant-based proteins in food system transition. We call for greater attention on both changing consumption and production patterns, when investigating the transition potential of novel plant-based products and value chains. A food systems perspective is essential also when evaluating the role of food innovations in just transition.

December 14, 2022

Mieke Roscher – Becoming meat – historically

In this talk, the ambivalent meaning of meat as a product is problematized. Taking the slaughter of dogs for meat consumption in Germany and Western Europe in the late 19th and the first half of the 20th century as an empirical example, it will be shown how meat and its preparation has become subject to many different taboos, yet that these taboos are historically specific and part of a particular modernist perspective. It will be shown that a multidimensional approach that regards “becoming meat“ as a process that is not only historically contingent but also important in shaping human-animal relationships, helps to uncover the societal meaning of meat. Taking its clues from both Human-Animal Studies as well as the history of ideas, this talk explores the ambivalent discourses between living and dead animal in its historical changeability.