一、报告题目：

The Challenge of Reducing Meat Consumption

二、报告人：

瑞士苏黎世联邦理工学院

Michael Siegrist教授

三、报告时间：

2025年6月13日

9:30 – 11:30

四、报告地点：

南岭-逸夫楼-B614(A613)

五、报告人简介：

瑞士苏黎世联邦理工学院创建于 1855年，是世界最负盛名的大学之一，2024年学校 QS排名第 7位。Michael Siegrist教授担任瑞士苏黎世联邦理工学院健康科学与技术系的系主任，兼任 ABS四星期刊《Risk Analysis》副主编，负责该期刊风险感知领域稿件的审理工作。 Michael Siegrist教授长期从事风险感知、风险沟通、食品消费行为、新技术接受度、不确定性下的决策等领域的研究工作，在《Nature Food》《Risk Analysis》《Food Policy》《Food Quality and Preference》等高水平学术期刊上发表论文400余篇，被引用超过 40000次，h指数高达 104。

ETH Zurich, founded in 1855, regularly features in international rankings as one of the best universities in the world. ETH Zurich was in the first 7 in the QS listings in 2024. Michael Siegrist is Full Professor and Head of Department of Health Sciences and Technology at ETH Zurich, Switzerland. He also serves as an editor of the journal of Risk Analysis(an ABS 4-star journal). The research focus of Prof. Michael Siegrist is on risk perception, risk communication, food and consumer behavior, acceptance of new technologies, and decision making under uncertainty. He has published over 400 academic papers in peer reviewed journals such as Nature Food, Risk Analysis, Food Policy, Food Quality and Pref erence, with over 40,000 citations and 104 h-index. For more details, please see：

https://cb.ethz.ch/people/person-detail.michael-siegrist.html

https://cb.ethz.ch/publications/siegrist-journals.html

https://www.researchgate.net/profile/Michael-Siegrist-2?ev=brs_overview

六、报告简介：

Animal-based foods tend to have a high environmental impact. Reducing the amount of meat and dairy products in the diet has been proposed as a strategy to reduce the environmental impacts associated with food production. It is widely believed that alternative proteins, such as highly processed plant-based meat alternatives, cultured meat, insects or algae, could significantly reduce the consumption of animal protein and lead to a more sustainable food system than the current one. However, the adoption of innovations in the food industry differs from other industries. This needs to be taken into account in the transition to more plant-based protein sources. I will outline some of the challenges and barriers that need to be overcome before alternative proteins can play a significant role in people’s diets. I will also present data from some of our recent studies that have examined consumer perceptions of different plant protein sources. The implications of our findings for the development of novel meat substitutes will be discussed. Finally, I will outline the expected impact of various policies to initiate a transition from animal to more plant-based protein intakes.