Preface. List of Contributors. List of abbreviations. 1. BACKGROUND, AIMS, AND SCOPE; H. Aiking & J. de Boer. 1.1. Food, agriculture and sustainability. 1.2. The PROFETAS approach. 1.3. Origins of diet proteins in Europe (EU-15). 2. ENVIRONMENTAL SUSTAINABILITY. 2.1. Introduction; H. Aiking & J. de Boer. 2.2. The protein chains: Pork vs. pea-based NPFs; H. Aiking, M. Helms, D. Niemeijer & X. Zhu. 2.3. Economic approach to environmental sustainability of protein foods; X. Zhu & E.C. van Ierland. 2.4. Measuring environmental sustainability of protein foods; M. Helms. 2.5. Ecological indicators for sustainable food production; D. Niemeijer & R.S. de Groot. 2.6. Conclusions; H. Aiking & J. de Boer. 3. TECHNOLOGICAL FEASIBILITY. 3.1. Introduction; J.M. Vereijken. 3.2. Protein-flavour interactions; L. Heng. 3.3. NPF texture formation; F.E. O'Kane. 3.4. Designing sustainable plant-protein production systems; X. Yin, J. Vos & E.A. Lantinga. 3.5. Breeding: Modifying the protein composition of peas; E.N. Tzitzikas, J.-P. Vincken, K. Raemakers & R.G.F. Visser. 3.6. Methodology for chain design; R.K. Apaiah. 3.7. Options for non-protein fractions; F. Willemsen. 3.8. Conclusions; J.M. Vereijken & M.A.J.S. van Boekel. 4. SOCIAL DESIRABILITY: CONSUMER ASPECTS. 4.1. Introduction to consumer behaviour, J. de Boer. 4.2. Socio-cultural potential; J. de Boer. 4.3. Substitution of meat by NPFs: Factors in consumer choice; A. Hoek. 4.4. Substitution of meat by NPFs: Sensory properties and contextual factors; H. Elzerman. 4.5. Conclusions; J. de Boer. 5. SOCIAL DESIRABILITY: NATIONAL AND INTERNATIONAL CONTEXT. 5.1. Introduction to societal aspects; J. de Boer. 5.2. Nationalpolicies and politics; M. Vijver. 5.3. European and global economic shifts; L. van Wesenbeeck & C. Herok. 5.4. International institutions; O. Kuik. 5.5. Conclusions; J. de Boer. 6. EMERGING OPTIONS AND THEIR IMPLICATIONS. 6.1. Towards crop-based solutions; H. Aiking & J. de Boer. 6.2. Crop options; J.M. Vereijken & A. Linnemann. 6.3. Combined chains; F. Willemsen, R. Apaiah, D. Stegeman & H. Aiking. 6.4. Actor commitment; J. de Boer. 6.5. Actor feedback; J.M. Vereijken & H. Aiking. 6.6. Conclusions; H. Aiking, J. de Boer & J.M. Vereijken. 7. TRANSITION FEASIBILITY AND IMPLICATIONS FOR STAKEHOLDERS; H. Aiking, J. de Boer & J.M. Vereijken. 7.1. Introduction. 7.2. Environmental sustainability. 7.3. Technological feasibility. 7.4. Social desirability. 7.5. Transition feasibility. 7.6. Governmental policy options. 7.7. Industrial policy options. 7.8. Consumers and other stakeholders. 7.9. Conclusions. History of the future (epilogue). Index.
Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.
Provides a multidisciplinary approach (political, social, technological and scientific) of alternative protein production options and their impacts
Studies the entire protein chain (from primary production via processing and consumption to waste), rather than concentrating on the primary production, as has often been the focus of reasearch in this area
A predominant role is given to consumer preferences in the design of alternative protein chains