Episode Synopsis "Future of Protein Podcast - Episode 4 - Culinary Change"

In this episode we look to answer: In what ways will the 21st Century sustainable diet prompt shifts in tastes, culinary traditions and food consumption habits – in North America and globally? There are a number of emerging debates about food security and nutrition, agricultural production and global development. In many ways these debates all centre on the future of one essential macronutrient: protein. Each of the episodes in this podcast series tackles the future of protein from a different challenge area. Featuring Experts: Jodi Koberinski – Former Executive Director, Organic Council of Ontario, and 2015 Oak Fellow, Oak Institute for the Study of International Human Rights at Colby College Lenore Newman – Co-Director, Food and Agriculture Institute, Canada Research Chair and Associate Professor with the Department of Geography and the Environment, University of the Fraser Valley Kyle Mortimer-Proulx – Executive Chef, Allsaints Eventspace Paul Uys – Senior Director, External, the Arrell Food Institute of the University of Guelph This series comes from recordings of the Future of Protein Conference held at the University of Ottawa. More at futureofprotein.ca

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More episodes of the podcast The Future of Protein Podcast

• Future of Protein Podcast - Episode 6 - Innovation and Investment in Agri-Food
• Future of Protein Podcast - Episode 5 - Climate Change and Biodiversity
• Future of Protein Podcast - Episode 4 - Culinary Change
• Future of Protein Podcast - Episode 3 - Ethics and Welfare
• Future of Protein Podcast - Episode 2 - Nutrition and Health
• Future of Protein Podcast - Episode 1 - Feeding The World