Just food transitions? Maximising the social benefits of alternative proteins

The recent rise of alternative proteins poses significant challenges to existing food systems. Plant-based and cellular meat and dairy products, as well as insect derived proteins, are diversifying how food is known, grown, made, and consumed. While the cultural, environmental and nutritional implications of alternative proteins are widely discussed, much less attention has been devoted to social dimensions, and how alternative proteins can contribute to more than just food systems.