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Christmas Dinner 2050: will we be eating alternative turkey?

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  • UserSpeakers: Dr David Willer, University of Cambridge, Ellen Harrison, University of Cambridge, Francesca Re Manning, University of Cambridge, Nick Saltmarsh, Hodmedod's
  • ClockFriday 10 December 2021, 14:00-15:00
  • Houseonline please register here: https://bit.ly/3FCnSlz.

If you have a question about this talk, please contact A B Youngman.

What will replace turkey at the Christmas dinners of the future?

The UK’s population currently relies on animal products for protein, but meat alternatives could be more sustainable and less ecologically damaging, as a recent SMF report https://www.smf.co.uk/publications/raising-the-steaks/ highlights.

But what are alternative proteins and do people like them?

This seminar, part of Cambridge Global Food Security Coffe Break series, will look at three sources of protein: algae, sea-food and pulses, and ask,

• How much more environmentally friendly are they than animal proteins?

• Do people enjoy eating them?

• Do they contain enough protein to meet our daily requirement?

• Are they cheaper than meat?

• Will they be on the menu for Christmas dinner 2050?

Speakers:

Nick Saltmarsh, Co-founder, Hodmedod Ltd Hodmedod is an independent business working with a network of British farmers to sell a range of plant-based wholefoods from dried pulses, grains, seeds, flaked cereals and flour to canned and roasted beans and peas.

Dr David Willer, Research Fellow, Department of Zoology, University of Cambridge. Dr Willer leads research projects to find new, efficient ways to produce sustainable bivalve protein, and identify mechanisms to increase consumer uptake of this nutritious food.

Ellen Harrison, PhD student, Algal Innovation Centre, University of Cambridge. Ellen will talk about her lab’s research into ways to use microalgae to produce sustainable and nutritious food and feed products.

Chair: Francesca Re Manning, Programme Manager, Cambridge Global Food Security IRC , University of Cambridge.

This talk is part of the Annual Food Agenda series.

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