!!Invitation to Launch Event of New EASAC Report on Meat Alternatives
__Date:__ Thursday, 4 September 2025\\
__Start:__ 12:00 CEST in-person and 12:30 CEST online\\
__End:__ 15:00 CEST in-person and 14:30 CEST online\\
__Place:__ Palais des Académies, Rue Ducale 1, 1000 Brussels and online 
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Members of Academia Europaea are invited to the launch event of the upcoming new EASAC report on "Meat Alternatives" on 4 September 2025.
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As Europe is faces growing challenges related to public health, food security, and environmental sustainability, the role of meat alternatives is gaining policy attention. EASAC’s latest report offers a science-based analysis of the nutritional, environmental, technological, and regulatory dimensions of meat alternatives in Europe.
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The event, kindly hosted by the [The Royal Academies for Science and the Arts of Belgium|https://www.rasab.be/index.php/en], will bring together scientists, policymakers, and stakeholders to present key findings and engage in a forward-looking discussion on how to align meat alternatives with Europe’s sustainability and health goals.__
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[Register|https://easac-events.eu/event/meat-alternatives] for in-person or online participation.
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Seats are limited and will be allocated on a first-come, first-served basis. The event will be livestreamed on our YouTube channel – please register for online participation to receive a reminder.
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!Speakers and Panellists:

*Giuseppina Luvará | European Commission, DG Research
*Irina Popescu | BEUC, European Consumers’ Association
*Rosa Castro | former Director of the Biosciences and Public Health programme, EASAC
*Hanna Tuomisto (TBD) | Member, EASAC Working Group on Meat Alternatives
*Bert Rima (Moderator) | Co-Chair, EASAC Biosciences and Public Health Steering Panel\\(Additional speakers to be confirmed) 
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This event is open to policymakers, scientists, industry stakeholders, and the broader public interested in sustainable food systems. We look forward to your participation in this important dialogue. 

!About the "Meat Alternatives" Project

This project is exploring the use of different new technologies (e.g., cultivated meat and precision fermentation), traditional techniques (e.g., fermentation) and products such as insects, that have been recently developed or increased their market presence to address concerns around the production and consumption of conventional meat.
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The working group, composed of experts nominated by EASAC Academies, is looking into the scientific evidence around the impacts of these meat alternatives on human health and nutrition, the environment, and society in general. The final report will place these questions in the broad EU and global policy landscapes.
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