Transition design for a sustainable protein food supply system
Livestock production is at a turning point under pressure from environmental impact and animal welfare concerns—greenhouse gas emissions, land use for feed, water consumption, and waste pollution. Building sustainable livestock systems calls for transitions toward organic husbandry and welfare-conscious farming, alongside the rise of plant-based and cultivated meats.
Our protein supply and consumption styles need to change—but how, and what does “sustainable food” even mean? Working with stakeholders across the food supply chain, our lab investigates current realities, co-envisions futures, and explores concrete actions that make sustainable food choices the norm.
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