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5G knowledge map: all you need to dive in, explore, understand!
The visual mapping of 5G technology invites you, the reader, to go on an exploration of knowledge in an appealing and playful way. It provides background information on all relevant topics and allows you to form your own scientifically based opinion on everything from Politics, to Business, Health Concerns, the Technology itself, to Cybersecurity and Impacts on Society. At first glance you can see the overview of the map and can pan around, then can zoom in deeper to understand how the many parts are woven together. Additionally, you can find in-depth information on all topics just by clicking on them. Explanatory texts go into detail, interviews with experts get the reader in touch with the current scientific knowledge, and infographics visually summarise the key takeaways. All sources are listed, a search bar and a table of contents offer specific ways to find information, and a glossary explains the technical terms.
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Consult the 5G mapAlternative protein sources for food and feed in the EU
This map is based on a study written by Elta Smith, Julien Etienne and Francesco Montanari of Arcadia International EEIG, at the request of the European Parliament’s Panel for the Future of Science and Technology (STOA) and managed by the Scientific Foresight Unit, within the Directorate-General for Parliamentary Research Services (EPRS) of the Secretariat of the European Parliament. The study also benefited from the advice of the following experts: Prof. Hanna Tuomisto, Prof. Arnold van der Huis, Dr Pierrick Stévant and Prof. Anet Režek Jambrak.
The study assessed the current state and future prospects of protein production globally and in the EU to 2050, with a focus on conventional and alternative protein sources for food and feed. While projections show increased conventional protein needs up to 2050, climate change necessitates exploring non-linear scenarios and the potential of alternative proteins in the global and EU protein balance. In this context, four sources of alternative proteins – algae, insects, microbial fermentation and cultured meat – were assessed by comparing them to the conventional sources they may replace, in terms of their relative energy needs, environmental impacts, nutritional content, and their potential for being used as substitutes to conventional proteins in food and feed in the EU. The current level of R&D activity, technological and commercial readiness, and industrial capacity of the said alternatives in the EU was also examined. Finally, the study explored regulatory and technical obstacles to and opportunities for development of alternative proteins in Europe, before proposing a set of policy options that might be considered by EU policymakers for targeted support to the growth of the alternative proteins sector. The work was largely based on literature review and was complemented by stakeholder interviews for the insights into challenges and opportunities, as well as developing policy options. More details about the methodology are available in the study.
The study manuscript was completed in January 2024. The person responsible for the study within the EPRS was Nera Kuljanic, Scientific Foresight Unit (STOA). To contact the study publisher, please e-mail stoa@ep.europa.eu. The map was developed by KontextLab GmbH.
Consult the alternative proteins map