Protein-rich Food Systems in the Global South
Sustainable food systems are essential for reducing environmental footprint and ensuring food security globally, but they are limited by availability of protein whose production, processing and consumption involve multiple sustainability dimensions.
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In this course, we cover the core issues related to proteins in the food system. We cover production, processing and consumption for achieving sustainable and climate-friendly food systems in the Global South using knowledge and cutting-edge research findings from several academic disciplines.
Animal protein production and consumption are at the core of sustainable development providing valuable nutrients, income and jobs. Particularly for children, animal source proteins are essential for improving nutrient composition of the diets and preventing long-term consequences of early childhood malnutrition.
Animal protein production involves converting materials that are inedible for humans into human food, hence contributing to food security but given the staggering demand, it has a much larger environmental and climate footprint than plant-based foods. Large-scale industrial animal protein production is a major driver of biodiversity loss, climate change, and freshwater depletion. It is also associated with severe animal welfare issues. Excessive consumption of animal protein can be associated with negative health effects for humans.
Many countries are therefore actively changing their food system in terms of how they source, process, and use protein. While richer economies strive to reduce the share of animal-based protein in human diets, poorer countries need to assure a higher intake to prevent malnutrition.
Meat alternatives are increasingly understood as potential solutions to decreasing environmental and climate footprint burden of animal protein production. However, nutritious plant-based protein alternatives are not available or affordable year-round in poorer countries.
The course aims to provide students from various disciplines with knowledge about biological and social aspects of protein production, processing and consumption, as well as responses to multiple dimensions of the challenges for achieving sustainable and climate-friendly food systems in the Global South.