Earth Day Webinar: Rethinking Protein for a Sustainable Planet
On Earth Day 2025, Food Systems for the Future (FSF), in collaboration with the Environmental Defense Fund (EDF), hosted a thought-provoking webinar titled Rethinking Protein for a Sustainable Planet. The event brought together leading experts to explore innovative and sustainable solutions for the global protein system.
The event was moderated by Britt Groosman, Senior Vice President of Agriculture, Water and Food at EDF and Ertharin Cousin, CEO and Managing Director at FSF.
The webinar panelists included:
Annie Ryu – CEO and Founder of jack and annie's, discussing the role of plant-based solutions in a sustainable protein future.
Eric Mittenthal – Chief Strategy Officer for the Meat Institute, focusing on sustainable practices in livestock management.
Eve Turow-Paul – Founder and Executive Director of Food for Climate League, exploring strategies to shift consumer behavior and make climate-smart eating more aspirational.
Lasse Bruun – Director of Climate and Food at the UN Foundation, emphasizing the importance of global collaboration to address both food security and environmental sustainability.
Paul Newnham – CEO of the SDG2 Advocacy Hub, leading initiatives like the Chefs’ Manifesto and the “Beans is How” campaign, advocating for sustainable food systems and the role of chefs in driving change.
Shirley Tarawali – Assistant Director General of the International Livestock Research Institute (ILRI), discussing how livestock systems in the global South can contribute to methane reduction while ensuring food security and resilient livelihoods.
Key Discussion Highlights:
Diversification of Protein Sources: The conversation emphasized the need to move beyond divisive narratives between conventional livestock and complementary proteins. The experts highlighted how a blend of both could help mitigate methane emissions and improve global food security.
Sustainable Practices in Livestock: Strategies for reducing the environmental impact of livestock production were discussed, including sustainable grazing management and more efficient livestock technologies. The importance of integrating both traditional and alternative protein sources was underscored for future food systems.
Global Impact and Regional Solutions: Panelists shared insights on how regional dietary patterns and food systems must be addressed with tailored solutions. While the global North focuses on reducing animal protein consumption, solutions for the global South must consider the nutritional needs and cultural practices of communities.
Resilience and Innovation: The webinar also showcased innovative programs such as blended protein solutions, which combine plant-based proteins with traditional meat for a healthier and more sustainable food option. The need for inclusive approaches, where solutions work for both farmers and consumers, was highlighted as a critical step forward.
Watch the Webinar:
If you missed the event or wish to revisit the discussion, the full webinar recording is available for viewing here.
This event marks the beginning of an ongoing dialogue to rethink and reimagine how we produce and consume protein, ensuring that our solutions are sustainable, inclusive, and beneficial for both people and the planet.