AIMday™ Sustainable Protein
You can submit research questions surrounding Sustainable Protein Food Systems, and the questions must integrate at least one of the four primary dimensions of sustainability:
- Environment, including soil and water health, biodiversity, nutrient management, energy utilization and greenhouse gas emissions.
- Economics, including more and new economic value and availability of affordable foods having long-term viability.
- Sociocultural issues, including just and accessible foods that are culturally appropriate, and responsive to changing demography and consumer desires.
- Health, including the health of plants, animals and people, from a nutrition and safety perspective.
The key components of a Sustainable Protein Food System include their:
- Primary production and harvesting
- Processing and packaging
- Transportation, distribution and marketing
- Management of co-products, waste and water use
Sustainable Protein Research Symposium
Manitoba Industry-Academia Partnership will be holding AIMday Sustainable Protein and a virtual sustainable protein research symposium in partnership with the Manitoba Protein Research Strategy. Phase 1 of the Manitoba Protein Research Strategy, which is being led by Dr. James House, includes the evaluation and mapping of the sustainable protein research ecosystem in the Province of Manitoba.
Save the date for the events: June 22-24, 2021
THE MANITOBA PROTEIN ADVANTAGE
Research in sustainable protein is critical to the success of the Manitoba Protein Advantage which commits to focus 33 per cent of government research and innovation resources to protein production and processing innovation, facilitate collaboration between researchers and industry, and establish a Research Chair in Protein Innovation at the University of Manitoba.
Global demand for plant and animal protein is increasing, providing economic opportunities for farmers, processors and communities in Manitoba. Manitoba produces and processes some of the world’s finest and most sustainable plant and animal protein.
Manitoba is home to the world’s largest pea processing facility, the world’s largest hemp processing company, the first canola protein processor in North America and Canada’s largest bacon processing facility. The growing demand for protein puts Manitoba in a strong position to not only process the raw commodity but also incorporate the manufactured ingredients in further value-added consumer products. It is also home to cutting-edge food processing and world class research infrastructure in the agri-food space.
Manitoba released the Manitoba Protein Advantage in 2019 to grow the plant and animal protein industry, create new value for producers and processors through innovation and value chain collaboration and attract new investment of $1.5 billion and 1,550 jobs by 2025. The Manitoba government appointed a Manitoba Protein Consortium to provide leadership on projects of strategic importance and encourage stakeholders to mobilize to achieve the Manitoba Protein Advantage’s objectives.
- Question submission by companies and organizations will be open from March 22 to May 3, 2021
- Researcher registration will be open from May 4 to June 18, 2021
- Sustainable protein research symposium June 22-24, 2021
- AIMday Sustainable Protein 2021 takes place on June 24, 2021
For more information or for support to develop your research question, please contact
Minli Huang, AIMday Coordinator