Events & Media | 22 Nov 2025
FOODCastS Episode 7: Science and alternative proteins
Europe is at a turning point when it comes to how we feed ourselves, about how science, policy, and collaboration shape the systems behind every meal.
5 
0The FOODCastS Episode 7 receives two leading voices in food policy: Danielle Lieuwen (North Holland province, Netherlands) and Alvija Salaseviciene (Kaunas University of Technology, Lithuania). Together, they explore how Europe is reshaping its protein strategies—from beans and legumes to alternative proteins like cultured meat. Expect insights on the Dutch Bean Deal, Lithuania’s national protein dialogues, and the role of science, innovation, and international collaboration in building a sustainable food future.
Alternative proteins: 2 faces of the same coin
In the Netherlands, the Bean Deal has become a shining example of how national strategies can transform food systems. There is a need to create new supply chains, bringing legumes into school and office canteens, and even launching consumer events like the “Bean Meal” week to spark enthusiasm around plant proteins.
Meanwhile, Lithuania is fostering national dialogues on alternative proteins—from cultured meat to microbial innovations—bringing together universities, businesses, and ministries to explore how to make protein production more sustainable. Their challenge? Moving from basic production to creating added value through knowledge and innovation.
The importance of science and innovation
Universities and research institutes are collaborating with farmers, companies, and even medical scientists to explore crossovers that could revolutionize both food and health.
The vision for 2030 is ambitious: a Europe-wide master plan for protein production, where legumes, cultured meat, and alternative proteins are no longer “alternatives” but part of the mainstream. Local resilience, short supply chains, and healthier diets will define the next decade of food in Europe.
As Danielle Lieuwen (North Holland province, Netherlands) put it: “Collaboration is the key to success. The food system cannot be solved at the national level alone—it must be European, even global.”
And the change is happening on personal plates, too. More beans, more balance, and a steady shift toward a future where protein is sustainable, nutritious, and fair.
🎧Ready to listen? Tune in to Episode 7 of FOODCastS here.👇
Speakers of this show
- Alvija Šalaševičienė is Director of the Food Institute at Kaunas University of Technology, Lithuania. Her research focuses on sustainable food systems, valorisation of agri-food side streams, and the development of novel protein-based ingredients and fermented foods.
- Danielle Lieuwen is Programme Manager for the Food Vision 2020-2030 of the Province of North Holland, the Netherlands. The Vision describes the opportunities and challenges involved in achieving a sustainable food system.
- Florentin Ndizeye is the collaborative projects manager at EUFIC and is the host of this podcast episode.
