In the bid to make alternative protein palatable to the consumer, South-east Asian cuisine offers some advantages.
Synopsis: Every first and third Sunday of the month, The Straits Times analyses the beat of the changing environment, from biodiversity conservation to climate change.
Home to glitzy bars and Michelin star restaurants, Singapore is a foodie paradise. It is a reputation that extends well beyond the dinner plate – and it is not just diners who are noticing.
The country’s research into ways of feeding the world in ways that are more beneficial for the climate and nature is also attracting global attention.
On Sept 5, the Bezos Earth Fund launched Asia’s first Bezos Centre for Sustainable Protein at the National University of Singapore, with a $39 million commitment from the Bezos Earth Fund. The fund was started by Amazon founder Jeff Bezos as a philanthropic commitment to address the climate crisis.
What does this centre hope to do, and how will it help with Asia’s protein pivot? Green Pulse co-hosts Audrey Tan and David Fogarty get the lowdown from Dr Andy Jarvis, director of future of food at the Bezos Earth Fund.
Highlights (click/tap above):
1:57 The link between food production, climate change and nature loss
4:27 Is producing alternative protein really more climate-friendly than regular animal-based protein?
5:34 What is the gap in alternative protein R&D identified by the Bezos Earth Fund?
9:23 What is the role of philanthropy in the great protein pivot toward sustainable source?
12:28 The focus for Bezos Centre for Sustainable Protein in the National University of Singapore
14:27 What is one advantage that South-east Asian cuisine has over others, in terms of the move to sustainable protein?
Follow Audrey Tan on LinkedIn: https://str.sg/848W
Read her articles: https://str.sg/JLM2
Follow David Fogarty on X: https://str.sg/JLM6
Read his articles: https://str.sg/JLMu
Hosts: Audrey Tan (audreyt@sph.com.sg) & David Fogarty (dfogarty@sph.com.sg)
Produced and edited by: Hadyu Rahim
Executive producer: Ernest Luis & Lynda Hong
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