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The Politics of Protein

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  • #11467

    This discussion was promoted by the report in this SFS Toolkit from IPES-Food on Politics of Protein – see: https://icdasustainability.org/report/politics-of-protein/

    What are your thoughts on the reports’ 3 recommended approaches on how to move beyond misleading and oversimplified claims to support meaningful change in sustainable protein-source foods? They are:

    1. Shift the focus from ‘protein transition’ to sustainable food system transition and sustainable food policies
    2. Prioritize reform pathways that deliver on all aspects of sustainability, starting at the territorial level (measure what matters, where it matters)
    3. Reclaim public resources from ‘big protein’, realign innovation pathways with the public good, and reset the debate

    What can we do as Nutritionists and Dieitians towards these recommendations? Or maybe you disagree with them and think there are better recommendations?

    The politics of protein: examining claims about livestock, fish, ‘alternative proteins’ and sustainability. (2022 Apr)

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  • #12163

    SFS Coordinator ICDA
    Administrator

    We’ve added a new feature – Resource hot topic clusters. The first cluster is on Animal Protein & Meat Substitutes and currently has links to 8 recent articles on the topic that we’ve gleaned for Dietitians and Nutritionists. Would love your thoughts!

    https://icdasustainability.org/2022/05/21/hot-topic-animal-substitutes/

    Resources hot topic cluster: Animal Proteins & Substitutes (2022 May)

  • #12804

    SFS Coordinator ICDA
    Administrator

    This thread got the most clicks in our most recent newsletter – do you have suggestions for members on how to address protein sustainably?

    As a vegetarian, I find that people don’t know that there are a wide variety of proteins sources for me. I’m constantly sharing with restaurant staff and people I eat with that I get protein from:

    • Vegetables like dark leafy greens
    • Fats like avocado and oilseeds from pumpkins, sesame and a slew of others
    • Legumes & nuts – there are so many different interesting types!
    • And I eat a lot of dairy, especially plain yogurt, and a few eggs
    • And that is only scratching the surface for each of these groups!

    For non-vegetarians there is also a LOT more out there than what is on menus and in restaurants. Since I’ve lived in multiple cultures I’ve gotten to learn about all sorts of delicious insects, sea flora and fauna, birds, wild game, rodents – and more that are delicacies in many cultures.

    We are LITERALLY RICH but we are WASTING so many of our resources as our knowledge and skills erode.

    Biodiversity is healthy for our planet and all its creatures, including us.

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