Breakfast eggs made from algae, burgers made from insects, patties made from lupine seeds: New and unconventional foods are increasingly coming onto the market. They are an expression of the increased interest in new products, technologies and approaches. They also reflect consumers' desire for healthy and responsible food - ethically, sustainably and socially. New techniques combined with new biotechnological developments will shape food production. Against this background, plant- and animal-based food substitutes are becoming increasingly important. The IZT addressed the associated ethical, legal and social questions and consequences. The project wanted to introduce young people to factual and reflective debates on these topics. In autumn 2018, there was a writing competition for this purpose.

This project was supported by the BMBF under the funding code 01GP1778.