Sustainable Protein Production and Consumption: Pigs or Peas?

  • Harry Aiking
  • Joop de Boer
  • Johan Vereijken

Part of the Environment & Policy book series (ENPO, volume 45)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Harry Aiking, Joop de Boer
    Pages 1-21
  3. Harry Aiking, Joop de Boer, Martine Helms, David Niemeijer, Xueqin Zhu, Ekko C. van Ierland et al.
    Pages 23-50
  4. Johan M. Vereijken, Lynn Heng, Francesca E. O’Kane, Xinyou Yin, Jan Vos, Egbert A. Lantinga et al.
    Pages 51-98
  5. Joop de Boer, Annet Hoek, Hanneke Elzerman
    Pages 99-127
  6. Joop de Boer, Marike Vijver, Lia van Wesenbeeck, Claudia Herok, Onno Kuik
    Pages 129-153
  7. Harry Aiking, Joop de Boer, Johan M. Vereijken, Anita Linnemann, Frank Willemsen, Radhika Apaiah et al.
    Pages 155-191
  8. Harry Aiking, Joop de Boer, Johan M. Vereijken
    Pages 193-215
  9. Back Matter
    Pages 217-229

About this book


Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.


consumer development meat plant proteins production proteins sustainability transition

Editors and affiliations

  • Harry Aiking
    • 1
  • Joop de Boer
    • 1
  • Johan Vereijken
    • 2
  1. 1.Institute for Environmental StudiesVrije UniversiteitAmsterdam
  2. 2.Agrotechnology & Food Innovations BVWageningen University and Research CentreWageningen

Bibliographic information