Protein transition

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Experts predict dramatic consequences for the environment, nature and landscape and food security if we do not succeed in turning our consumption of animal proteins into a more sustainable, plant-based diet.

In 2050, we will be faced with the challenge of feeding nine billion people. A great deal of plant material is required to produce meat and dairy products, and consequently a large amount of land as well as a huge amount of water and raw materials. As such, animal proteins are a problem of the very highest order. In professional jargon, we talk about protein transition: the transition to consumption of a food range that is less dependent on animals and more on plants.

LEI is investigating how this transition can be brought about by means of more responsible production methods, more international trade relations and more sustainable food consumption.

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Food production and international trade

This study of the supply side examines both national and international aspects. These studies are intended to provide the government with footholds for policy, whether regarding profitable plant-based raw material chains or regarding sustainable trade agreements on soya production with countries such as Brazil or Argentina. Research will also be carried out into the effects of various sustainability drive scenarios relating to the environment and biodiversity.

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Food consumption and eating culture

Our research looks in broad terms at the influence of food consumption and production on land use, greenhouse gases and biodiversity in the world. For example, the research looks at what the effects would be if less meat were to be consumed in the EU. Consumers’ willingness to change is also examined, as is the influence of our meat-based eating culture. The marketing of sustainable protein alternatives and the significance of sustainable lifestyles and consumption choices are the focal points.

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In-vitro meat


In-vitro meat, or cultured meat, forms one of the paths being explored in the search for new sources of protein. The idea is to grow muscle tissue – i.e. meat – from animal stem cells with the aid of tissue culture techniques. Animal cell lines are required for this, but no actual animals are involved. In addition, the production of in-vitro meat is expected to be more efficient and more sustainable. These possible advantages for animals and for sustainability create a great demand within society to further elaborate this idea.

The Dutch ministry of Economic Affairs, Agriculture and Innovation is subsidising a four-year multi-disciplinary Utrecht-Wageningen research project (2010-2014) to address the open questions surrounding in-vitro meat. In a collaboration involving researchers in the fields of biology, social sciences and ethics, the central question being addresses is whether in-vitro meat could be developed into a product that is attractive from all these perspectives, and if so, how.

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