Why we need Healthy New Proteins with a Low Environmental Impact

14 May 2019 09:25 - 10:00

1. Something is broken in the way we produce and consume our food
2. Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
3. Malnutrition and food inequality remains unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking.
4. We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well.
5. We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future
6. We need scientific underpinning to create a strong evidence and proof points for change that will help to change behaviour and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done

Tim Finnigan, Chief Scientific Adviser, Quorn Foods