Protein Transition
A reduction of meat and dairy consumption is urgent in view of reducing CO2 emissions and achieving a sustainable and viable planet. In collaboration with researchers from Innovation Science (Utrecht 木瓜福利影视), Industrial Design (Technical 木瓜福利影视 Delft) and Consumer Science (Wageningen 木瓜福利影视), we are looking at ways to engage individuals with the protein transition with a focus on collective responsibility and system thinking as ways to promote commitment to this important societal change.