johannes-rudjord-volden

To reach our climate goals, we need more sustainable protein sources. What if we replaced meat with insects?

(This is the third instalment in a series on alternative proteins. Read the introductory article here.)

Proponents of alternative proteins have predicted that, in a few decades, most ‘meat’ won’t come from animal sources. Can plants, insects, and lab-grown meat replace conventional animal protein in our diets?

Increasingly meat-like substitute products blur the lines between animals and plants in consumers' diets. Will meat be made of plants in the future?

(This is the second installment in a series on alternative proteins. Read the introductory article here.)