“Alternative Food Sources” for a Sustainable Future
TÜBA continues to conduct studies and propose solutions to the problems on the agenda of Türkiye and the world. In this direction, with factors such as the increasing world population and climate change making the issue of food security even more critical, the Academy, which organized the Alternative Food Sources Symposium, shared with the public the book “Alternative Food Sources” edited by Prof. Kazim Şahin, Executive Director of TÜBA-Food and Nutrition Working Group.
The book examines in detail innovative protein sources such as plant and cell-based proteins, insect-based proteins, seaweeds and microalgae, and laboratory-produced meat. Each chapter discusses the nutritional benefits, potential risks, production processes and consumer acceptance of these alternative food sources. It also offers strategic solutions on how to integrate and implement these sources for sustainable food systems.