Analyses of protein in our future food supply have focused on the need to reduce animal-based foods and increase plant-based foods. A new analysis describes a parallel possibility — producing and consuming less-considered options, including insect larva, algae and cultured meat.
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Hamm, M.W. Sustainable protein provisioning. Nat Sustain 1, 733–734 (2018). https://doi.org/10.1038/s41893-018-0196-8
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DOI: https://doi.org/10.1038/s41893-018-0196-8
