- ComMEATted Our Meetings -

• Wednesday 9th July 2025, 11.30 am (Paris time)-1.00 pm
  Jean-François Hocquette, presenting his article: Food culture and cell-culture:  technical, ethical and social frontiers

[co-written By Sghaier Chriki1, 2*; William Hallman3; Jean-François Hocquette2; Marie-Pierre Ellies-Oury2, 4; Masami Takeuchi5
1 Isara, 23 rue Jean Baldassini, 69364 Lyon, France
2 INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France
3 Rutgers, The State University of New Jersey, United States
4 Bordeaux Science Agro, 33175 Gradignan, France
5 Food and Agriculture Organization of the United Nations (FAO), Rome, Italy
*Corresponding author: schriki@isara.fr];

• Monday 15th September 2025: 11.30-1.00 pm (Paris time), Andrea Borghini, topic TBC.
   
• Wednesday 12th November 2025, 16.00-17.30, Laura Grasco
   
• Tuesday 18th November 2025, 14.00-15.30, Seth Roberts, "The path to market for meat replacement products in the EU; navigating regulations, legislation and politics"
   
• Early 2026, Date and topic TBC, Franco Lucas Barabara

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Feedback from the design x marketing challenge "support the protein transition"Workshop with l'Ecole de Design Nantes Atlantique, Save the date, 12 november 2025

Between September and November 2025, a design x marketing challenge will be organised as part of the ComMEATted project. It will take the form of a workshop between students from the Food Design Lab at the Ecole de Design Nantes Atlantique and students from the Marketing Masters at IAE Nantes (Nantes University).

Based on speculative/fictional design and the study of consumer behaviour, mixed (design/marketing) teams will reflect on and produce prototypes to support the protein transition (production, processing, consumption, value-adding). 3 teams for 3 topics: insects, plant proteins, cellular meat.  

The feedback will be shared on 12 November from 9am to 12pm, both face-to-face at the Ecole de Design Nantes Atlantique and remotely.

/// Entre Septembre et Novembre 2025, un challenge design x marketing sera organisé dans le cadre du projet ComMEATted. Il aura lieu sous forme d'un workshop entre les étudiants du Food Design Lab de l'Ecole de Design Nantes Atlantique et les étudiants du Master Marketing de l'IAE Nantes (Nantes Université).

A partir du design spéculatif / fiction et de l'étude du comportement des consommateurs, des équipes mixtes (design / marketing) réfléchiront et produiront des prototypes pour accompagner la transition protéique (production, transformation, consommation, valorisation). 3 équipes pour 3 thèmes : insectes, protéines végétales, viande cellulaire.  

La restitution aura lieu le 12 novembre de 9h à 12h en présentiel à l'Ecole de Design Nantes Atlantique et en distanciel.
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The press release Teagasc has issued about the event "ComMEATted Project seminar 7-8 April 2025", 8 April 2025.
A group of international scientists met in Dublin this week, to discuss the possible future role of meat alternatives in European diets. The meeting was held as part of an EU research project known as ComMEATted, which examines the conditions under which consumers may consider introducing more meat alternatives into their diets.
To access the press release Teagasc: https://www.teagasc.ie/news--events/news/2025/meat-alternatives.php

^{A group of international scientists in Dublin, discussing the possible future role of meat alternatives in European diets.}
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Monday 7th April and Tuesday 8th April 2025, Dublin

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Wednesday 18th December all day, online (approx. 9.00-17.30, Paris time)

Program

9:00-09:45 Controversies and controversial markets:   definitions, sociological issues, and European perspectives. Sandrine BARREY (Senior Lecturer, LISST, Univ. Toulouse)

09:45-10:30 The ‘fed-er’ concept: rethinking the ‘eater’ as shaped and constrained by the food system”. Sophia EFSTATHIOU (Senior Researcher, NTNU, Trondheim)

10:30-10:45 Coffee break

10:45-11:30 The concept of “living being” linked to Animals, meat and its representations. Stéphanie MORANDEAU (CNRS Engineer, DCS, Univ. Nantes)

11:30-12:15 Green Gap concept and the SHIFT model applied to insect

consumption by adolescents. Céline GALLEN (Senior Lecturer, Univ. Nantes)

12:15-13:30 Lunch break

13:30-14:15 Social practice theory: towards an understanding of dietary transitions in the context of meat alternatives. John DEELY (Research Officer, Teagasc)

14:15-15:00 Applying Brunswik’s lens model to consumer judgments of meat replacement products: Perception, cues, and decision-making. Ines RÖHRLE (Researcher assistant, Univ. Vienna)

15:00-15:15 Coffee break

15:15-16:00 The Causal Network Model: A methodological exploration of economic, social, ethical, and environmental drivers in the adoption of meat replacers in Romania. Ruxandra Malina PETRESCU-MAG (Associate Professor, PhD, Univ. Babeș-Bolyai)

16:00-17:30 Discussion with the Advisory Board members.

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Kick off meeting, 12th April 2024 (Tertre Castle - Nantes)
Program
 

Committed to the Responsible development of meat replacement products and practices: comparing Multidimensional barriers and potentials in European countries


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