Food for Health Workshop

Optimizing protein quality: Balancing plant and animal sources for health and sustainability

Workshop Overview

In developed countries, the population consumes, on average, 65% of their protein from animal sources, with the remainder from plant-based sources.  National dietary guidelines, including Canada’s Food Guide, are advising that consumers shift this balance and integrate more plant-based proteins into their diets, with a primary objective of reducing the intakes of nutrients of concern (mainly saturated fats, sodium and added sugars).  However, there is a lack of guidance as to what the optimal ratio of animal:plant-based protein should be as determined by impacts on nutritional status and human health.

This pre-conference workshop will explore the comparative nutritional and health impacts of plant- and animal-based diets and will address environmental sustainability through the lens of protein production's resource use and greenhouse gas emissions. Cultural and global dietary practices will be examined to inform inclusive and effective dietary guidelines.

Learning Objectives:

By the end of this workshop, attendees should be able to: 

1. To understand current global dietary intakes of plant and animal protein, in alignment with dietary guidelines.
2. To understand the relative contributions of plant and animal protein sources, particularly in the forms consumed in North America, to the intake of quality protein and overall nutrient density of the diet.
3. To critically evaluate the available evidence in addressing the question as to whether an optimal ratio of animal:plant protein intake exists when considering human health and nutritional status.
4. To reflect on the integration of other key concepts in relation to an optimal dietary animal:plant protein ratio including measures of sustainability

To learn more about previous Food for Health workshops - CLICK HERE

The 2025 Food for Health pre-conference workshop registration can be purchased as an add-on to the general conference registration. It will have a virtual/livestream registration option, as well as an in-person/on-site one. You will be asked to choose which registration option applies to you during the online registration process. Virtual/livestream registration fees include a "real-time" livestream of the entire pre-conference workshop - speaker presentations, panels, and opening and closing remarks - along with opportunities to submit questions during the live Q&A. In-person/on-site registration fees include the full workshop program, light breakfast, lunch, and refreshment breaks. 

Registration details    

Program

Draft schedule; subject to change. All times ET.  Food for Health pre-conference workshop registration can be purchased as an add-on to the general conference registration.

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Registration details