Wageningen Dialogue: Protein Dialogues (16 Oct. & 13 Nov. 2017)

Organised by Wageningen Dialogue

Mon 16 October 2017

Duration 16 October and 13 November
Venue Impulse, building number 115
Stippeneng 2
6708 WE Wageningen
+31 317-482828

What can I get for you: meat, fish, milk or pulses? Join the Protein Dialogues on 16 October and/or 13 November 2017

Everyone involved or interested in this subject is welcome to join. Students and PhD candidates are invited to participate in the discussions. NB: The dialogue will be in Dutch.

According to a recent prediction by the Dutch daily Dutch newspaper Het Financieele Dagblad, we will no longer consume beef as a source of protein by 2035. Meanwhile, the National Institute for Public Health and the Environment's motto Mag het een onsje minder? (‘A little less, please!’) calls on us to eat less meat and more pulses (beans and lentils). How are we going to consume and produce protein in the future? What is healthy and what is sustainable? What role are researchers at Wageningen University & Research (WUR) going to play in this current social issue? These questions are the focus of the De Eiwitdialogen (‘Protein Dialogues’), the two dialogues you can join to share and explore WUR's new insights and perspectives on sustainable production and protein consumption.

The dialogue on 16 October will concentrate on protein consumption. Together with Sander Kersten (professor of Nutrition, Metabolism and Genomics), Hans van Trijp (professor of Marketing and Consumer Behaviour), Atze Jan van der Goot (professor of Food Process Engineering), Hans Dagevos (Senior researcher at Wageningen Economic Research) and Hedwig te Molder (professor of Strategic Communication) you can talk about the above mentioned questions. The dialogue will be led by facilitator Richard Engelfriet.

The Protein Dialogues

Proteins are part of a healthy diet. But if, as predictions have it, 9.5 billion people around the world start to eat just as much meat, milk and eggs as in the developed world, how can we continue to produce these food sources sustainability? Which alternative sources of protein have the most potential? What is the healthiest and most sustainable diet and how do we make sure consumers can access this? Which methods can be used to make people's consumptions patterns healthier and more sustainable? Which role can (or must) researchers at WUR play in this?

The dialogue session on 13 November will shine the spotlight on sustainable protein production. Professor Imke de Boer, professor Animal Production Systems will attend this edition.

If you want to take part in the Protein Dialogues on 16 October and/or 13 November, please sign up at: