3:30pm-5:00pm on Friday 8 April
Times shown are in GMT (UTC +0) up to the 26th March. For events on or after 27th March times are in BST (UTC +1).
Department of Plant Sciences, Main lecture hall, Downing Site Downing Street, CB2 3EA
A talk and panel discussion with Inanna Hamati-Ataya, Principal Research Associate for gloknos (Centre for Global Knowledge Studies), Centre for Research in the Arts, Social Sciences and Humanities (CRASSH).
Alternative proteins like plant-based and cultured meats, or food products made from insects or precision fermentation, are hailed as environmentally sustainable and ethically clean solutions to the challenges posed by climate change. Some of them are already on offer in supermarkets or restaurants worldwide, but we are only witnessing the beginning of a new way of consuming and thinking about ‘food’ that will undoubtedly have a profound impact on our everyday life and cultural behaviour.
We invite interested members of the public to join a panel of experts from the biotech and food sectors in conversation with historians of science, food, and culture to explore this new trend.
A talk given by Inanna Hamati-Ataya, Principal Research Associate for gloknos, Centre for Research in the Arts, Social Sciences and Humanities (CRASSH)
