Exploring perceptions of sustainable proteins and meat attachment

What is it about?

Meat production is detrimental to the natural environment in a number of documented ways, including as a major source of carbon emissions. Lab-grown meat, edible insects and plant-based substitutes (e.g. Quorn™) all provide more sustainable alternatives to conventional meat. We explore what consumers think of these products in a number of different ways in order to understand how these products might help contribute to a more sustainable food system in the future.

Featured Image