Plant-based foods have gained popularity as sustainable alternatives to animal-based ones, offering environmental benefits such as reduced greenhouse gas emissions and land use.
What sustainable sourcing practices are food manufacturers employing to ensure the responsible production of plant-based substitutes? How do different plant-based sources compare in terms of environmental sustainability, nutritional content, and taste, and what factors influence their selection in food product formulation? What challenges exist in sourcing sustainable plant-based alternatives, such as supply chain transparency, traceability and cost, and how can these challenges be addressed? How can industry stakeholders collaborate to promote sustainable sourcing and increase consumer awareness of their environmental benefits?

Moderator: Ramin Ebrahimnejad, Business Development Manager, the Advanced Plant Growth Centre, The James Hutton Institute