Meat Alternatives

This project is exploring the use of different new technologies (e.g., cultivated meat and precision fermentation), traditional techniques (e.g., fermentation) and products such as insects, that have been recently developed or increased their market presence to address concerns around the production and consumption of conventional meat.

The working group, composed of experts nominated by EASAC Academies, is looking into the scientific evidence around the impacts of these meat alternatives on human health and nutrition, the environment, and society in general. The final report will place these questions in the broad EU and global policy landscapes.

Prof. Bert Rima has chaired three online meetings of the working group. Policymakers and other stakeholders will be invited to participate in this crucial discussion with an in-person meeting planned for November 2024 in Brussels.