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Sheffield
Alternative
Proteins
Hi! We are a student-led initiative at the University of Sheffield aiming to improve awareness and engagement in alternative (non-meat) proteins, and their role in food security.
This involves promoting the use of non-meat protein sources to minimise the negative impact of animal agriculture on the climate and biodiversity crisis.
We run cookery classes and other events to get involved in, and have loads of recipes for you to try (they're so much easier to make than you think)!
What actually are alternative proteins?
Alternative proteins are protein sources developed as alternatives to conventional animal-based meat, dairy, and seafood. They include plant-based proteins made from crops such as peas, soy, or wheat; cultivated proteins grown directly from animal cells without raising animals; and fermentation-derived proteins produced using microbes like fungi or yeast.
These proteins are designed to deliver similar taste, texture, and nutritional value to traditional animal products, while typically requiring fewer natural resources and offering potential benefits for sustainability, food security, and animal welfare.
Check out our Instagram!
We post all of our events here, along with loads of other exciting things!
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