According to the FAO, three earths would be needed to feed the world in 2050 at the same level of meat consumption. The research, development and establishment of new sources for the protein supply of the future is therefore necessary on a significant scale. What plant-based solutions can we expect in the future? What about fish and cheese? How do system caterers and established players also make the protein transition.
Jacek Prus from Kuleana will show us why Fish alternatives are "The next big thing" and why we need new concepts and solutions here to balance health and biodiversity.
"Pizza Cheese is holy grail in the plant based transition"- Anja Leissner from Stockeld will explain why cheese alternatives are desired by many consumers and why developments here are increasing rapidly.
How a burger chain found the enthusiasm for plant-based solutions and realized the first vegetarian branch in Cologne we will learn from BurgerKing and Vegeterian Butcher.