While red meat can play an important nutritional role where hunger is pervasive, rapidly changing diets towards high levels of red and processed meat consumption with combined population growth and affluence drives real environmental and health concerns. No single other food category exhibits the same degree of impacts on both health and environment with several global models indicating that shifts towards plant-based diets are central to attaining global health and sustainability targets. Based on dietary needs of a low risk diet, IHME estimates that red meat is overproduced by nearly 435% globally. Ruminants can play important ecological roles, and can be critically important sources of nutrients in undernourished communities.

Building on the first FReSH Science to Solutions Dialogue held in Washington in April of 2018, this EAT Stockholm Food Forum Disruptive Dialogue will present a four dimensional solutions framework (environmental, social, dietary health, and business case) which sustainably produced meat, meat alternatives such as synthetic meats, or plant/fungal based proteins can be evaluated against. Six to ten food items volunteered by the participants will be presented as “solutions” contributing to equitable access to protein, reducing meat overconsumption, and eliminating the climate forcing and land expansion impacts of meat production. Through a facilitated discussion, participants will comment on the impact of the food item on the four framework dimensions. The discussion will be facilitated in order to (1) test the evaluation framework developed by FReSH, (2) test the strengths and weaknesses of the product and its contribution to EAT-Lancet targets, and (3) identify opportunities and barriers to addressing the identified weaknesses. We present specific protein rich food items volunteered by the participants as real business solutions to dietary health and sustainability, and use the conversation to enable the identification of specific and real barriers (technological, political, consumer choice) to scaling.


Co-organizer: FReSH

Moderator: Alain Vidal, Director of Partnerships, WBCSD

Room: Skytten/Vattumannen (Level 5), Quality Hotel Globe (located adjacent to Annexet, the Forum venue)

Time: Tuesday 12 June from 09:00 – 12:00

For questions about this session, please contact EAT Science Director Fabrice DeClerck, fabrice@eatforum.org

Please note EAT may take photos during the session – feel free to contact us if you prefer not to be photographed.

Agenda & Background Paper

Please click the links below to download the agenda and background paper.