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Transition Design Toward a Sustainable Protein Supply System
Livestock production today faces a major turning point in terms of environmental impact and animal welfare. Greenhouse gas emissions, land use for feed production, intensive water consumption, and pollution from livestock waste are all on the table. A transition toward organic and welfare-friendly husbandry is underway, alongside the development of plant-based and cultured-meat alternatives.
Our ways of supplying and consuming protein need to change—but the direction of the shift, the definition of "sustainable food," and how we can continue to enjoy meat in the future remain unsettled. Working with stakeholders across the food supply chain, the lab maps the current state, envisions futures, and explores what concrete actions can make sustainable choices a matter of course.