A planning committee of the National Academies of Sciences, Engineering, and Medicine will organize a public virtual workshop that will explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. Broadly, the workshop will explore current research around traditional and alternative protein sources (which include plant-based, animal-based, and other sources, such as insects, bacteria, and synthetic and lab-grown proteins), their impact on the environment and overall diet quality and nutrition, consumer perspectives of these protein sources, the challenges and opportunities with shifting dietary patterns, and innovations in the field.
Workshop presenters will discuss the environmental and social impact of various protein sources, including advantages and consequences associated with their production, distribution, utilization, and consumption. Workshop presentations may also explore the interaction between increased alternative protein consumption and diet quality and nutrition; the trade-offs associated with replacing traditional animal-based foods with alternatively sourced proteins; the nutritional equivalency, bioavailability, and bioaccessibility of different macro- and micronutrients from various protein sources. The workshop may also include industry focus and decision-making around these products, financing and supply chain issues, and policy and regulatory issues related to these new products. Additionally, topics related to consumer behavior and choice may be included as they relate to equity in access, affordability, and acceptability of alternative protein sources.
The planning committee will define the specific topics to be addressed, develop the workshop agenda, and select and invite speakers and discussants. A proceedings of a workshop---in brief and full proceedings of the presentations and discussions at the workshop will be prepared by a designated rapporteur.