With so many new ways to include high quality proteins into our diet, it's no wonder more people than ever before are thinking about alternatives to conventionally produced meats, eggs, fish and dairy; from the recent explosion of dairy alternatives from plants, oats and nuts, to highly-processed plant and GMO-based meat alternatives; from futuristic foods like cellular meats to culturally traditional insect proteins; from old standby staples like tofu, quorn and mushroom proteins, to proteins from traditional livestock and seafood using regenerative, sustainable and ethical practices.
If you're interested in creating, growing, selling, buying, cooking or eating more ethical and resource efficient proteins in the next thirty years, come out and join your fellow innovators & eaters!
- Meet fellow entrepreneurs, food scientists, inventors, investors, purchasers, chefs, farmers, policy makers & more interested in Alternative Proteins.
- What are the differences and similarities between different types of proteins and alternative proteins? Let's cut the BS and look at the science.
- How can different Alt Protein sectors collaborate to increase accessibility of alternative proteins, reducing the consumption of conventional meats?
Robert Nathan Allen, Executive Director, Little Herds
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