The protein transition: a movement for everyone (KB-39)
Proteins are the building blocks of life on earth, but the way we produce and consume them is no longer sustainable. We need a transition towards a sustainable, equitable and balanced protein system. Therefore, Wageningen University & Research is looking for ways to increase the availability, diversity and acceptance of existing and new protein sources.
Our current system depletes our natural resources and increasing demand for animal-sourced foods exacerbates this problem. Furthermore, proteins are not equitably shared. Over-consumption co-exists with scarcity. A fairer distribution of proteins, including shifting diets in high income countries to proteins from plants, is needed in the transition towards a sustainable, equitable and balanced food system. A more plant-based diet in line with global dietary guidelines is also healthier. Everyone can contribute to this food system of the future: from farmer to industry professional to consumer.
What is our research focus on protein transition?
Wageningen University & Research develops ground breaking knowledge and technologies that accelerate the protein transition. Our focus:
Protein transition in one minute
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Why is this movement so important?
- For the environment
- For zero hunger worldwide
- For resilience
- For public health
Read more about our protein research
Calendar
Additional research projects
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PROSPECT: to predict the growth of Listeria monocytogenes in plant-based foods
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Animal-free dairy
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Animal-free milk proteins
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Extracting high-value Rubisco protein from tomato leaves
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Protein transition in a dynamic food environment: A systems approach
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Taste Lessons
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Shifting towards plant-based diets: the effects on muscle health later in life
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Sustainable Future Proteins
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SUStainable INsect CHAIN
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Future meat replacement
News & blogs
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How is the protein transition unfolding at the WUR restaurants?
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Water lentils: sustainable vegetable of the future, approved in the EU
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Taking Precision Fermentation from lab to table: Insights from Laurice Pouvreau
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Sustain-a-bite kicks off – New EU project brings healthier, minimally processed plant-based foods to Europe
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Next-gen businesses produce meat without animals and fish without a catch
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Circular food production and plant-based proteins essential in tackling the biodiversity and climate crisis
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Plant-based meat substitutes not popular among most flexitarians
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One million euro grant for studying pathogens in plant-based products
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A green peek in the life of a European in 2120
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Six levers to accelerate the protein transition
Publications
- Same strategies – different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans
- Chickpeas, crickets and chlorella: our future proteins, Pyett, Stacy e.a.
- Defining a land boundary for sustainable livestock consumption' by Hannah van Zanten
- Food Transitions 2030, WUR 2017
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Toward consumer-focused food policies: a toolbox for encouraging the protein transition
Sustainability: Science, Practice, and Policy (2025), Volume: 21, Issue: 1 - ISSN 1548-7733 -
Harnessing the potential of public procurement for the protein transition – perceived barriers and facilitators
Agriculture and Human Values (2025), Volume: 42, Issue: 1 - ISSN 0889-048X - p. 351-368. -
Change meat resistance : Systematic literature review on consumer resistance to the alternative protein transition
Annual Review of Food Science and Technology (2025), Volume: 16, Issue: 6 - ISSN 1941-1413 - p. 127-146. -
Food system redesigns for human and planetary health : Circularity meets the protein transition
Wageningen University. Promotor(en): H.H.E. van Zanten, co-promotor(en): R. Hijbeek - Wageningen: Wageningen University - ISBN: 9789465103280 -
The protein transition in urban South Africa: how to stimulate demand