In our event “How to squeeze fat into a sustainable food future” we explored the role of fats in a sustainable food system from many different angles.
Bojana Bajzelj talked about her and co-authors study The role of fats in sustainable diets to find out whether we are eating enough or too much fat, and what strategies seem most promising in terms of producing fats sustainably.
Federica Laguzzi gave an general overview of what fats are, why they are important for humans, their dietary sources and a quick overview of the evidence between fats and health.
Hanna Karlsson Potter spoke about microbial oils, specifically oleaginous yeast and how the yeast can be produced, and offered some examples of what types of feedstock and what types of oil it can be used for.
Cecilia Lalander talked about the potential of using fly larvae to link waste management to food production.
Adrian Muller addressed some aspects of replacing palm oil with rapeseed oil, based on an ongoing project from the organic oil and fat sector.
For now, we wish to provide a space for people to share resources, and continue the conversation started during that event.
What do you think of the presentations and the discussion? Are there any topics or ideas you believe could have added to the discussion? Let us know below!