SfoodLab - Sustainable Food Value Chains Lab / UFPR

The SfoodLab (Sustainable Food Value Chains Lab/Federal University of Parana/School of Management) results from several initiatives we have developed, focusing on the emergent alt-proteins space since late 2018. The goals of the SfoodLab are to promote the development of the alternative protein sector (involving cultivated, plant, and fermentation-based meat and dairy substitutes) and to pursue the development of more sustainable and animal-free food value chains. As such, the laboratory is involved in creating and disseminating knowledge about these subjects in various forms, including research, courses, advisory activities, and network building. The SfoodLab aims to contribute to the following purposes: Empowerment of actors and new entrants in sustainable food chains; Development of business models and firms engaged with more sustainable food chains; Mitigation of environmental and animal ethics issues related to conventional meat production; Fostering the creation of sustainable food entrepreneurial ecosystems; Generation of new sustainable business opportunities; Development of human capital for all the stages of the food chain. The SfoodLab encourages a multidisciplinary approach and integrates professionals, chain actors, and researchers with different backgrounds and from different fields of knowledge. Therefore, it addresses a diversity of research themes with topics related to applied social sciences as the primary interest (e.g., business administration, economics, political sciences). Additionally, while the main focus is on meat chains (cattle, chicken, pig, fish), other types of products can also be addressed (e.g., eggs, dairy, honey). The SfoodLab is coordinated by myself - which is an honor - and already counts on a network of national and international contributors, both from the industry and academia. More information coming soon! : )