{"id":1392,"date":"2023-01-11T16:17:47","date_gmt":"2023-01-11T16:17:47","guid":{"rendered":"https:\/\/www.futureating.it\/2023\/01\/11\/intervista-al-coordinatore-del-progetto-feat-per-il-good-food-institute\/"},"modified":"2024-05-08T21:08:48","modified_gmt":"2024-05-08T21:08:48","slug":"intervista-al-coordinatore-del-progetto-feat-per-il-good-food-institute","status":"publish","type":"post","link":"https:\/\/www.futureating.it\/en\/2023\/01\/11\/intervista-al-coordinatore-del-progetto-feat-per-il-good-food-institute\/","title":{"rendered":"Intervista al coordinatore del progetto FEAT per il Good Food Institute"},"content":{"rendered":"<section class=\"l-section wpb_row us_custom_c70c97eb height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_2-1 laptops-cols_inherit tablets-cols_1 mobiles-cols_1 valign_middle type_default stacking_default\" style=\"--gap:4vw;\"><div class=\"wpb_column vc_column_container us_custom_6676a6e7\"><div class=\"vc_column-inner\"><h1 class=\"w-post-elm post_title us_custom_8cd71a5c entry-title color_link_inherit\">Intervista al coordinatore del progetto FEAT per il Good Food Institute<\/h1><div class=\"w-separator size_medium\"><\/div><time class=\"w-post-elm post_date us_custom_4e7f1fd1 has_text_color entry-date published\" datetime=\"2023-01-11T16:17:47+00:00\" itemprop=\"datePublished\">11th January 2023<\/time><div class=\"w-separator size_medium\"><\/div><div class=\"w-btn-wrapper align_none\"><a class=\"w-btn us-btn-style_3 us_custom_510ba617 icon_atleft\" target=\"_blank\" href=\"https:\/\/gfieurope.org\/blog\/philosophy-of-sustainable-proteins-with-luca-lo-sapio\/\"><i class=\"fas fa-link\"><\/i><span class=\"w-btn-label\">Link<\/span><\/a><\/div><\/div><\/div><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_small\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><h5 class=\"w-text us_custom_e1ac95b1 has_text_color\"><span class=\"w-text-h\"><span class=\"w-text-value\">Meet the researcher: the fascinating philosophy of sustainable proteins with Luca Lo Sapio<\/span><\/span><\/h5><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<p>A \u2018new allegiance\u2019 between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.<\/p>\n<p><strong>Dr Luca Lo Sapio<\/strong><br \/>\n<strong>Name<\/strong>: Luca Lo Sapio<br \/>\n<strong>Job title<\/strong>: Assistant Professor of Moral Philosophy and Bioethics<br \/>\n<strong>Organisation<\/strong>: University of Turin<br \/>\n<strong>Sustainable protein specialism<\/strong>: Cultivated meat<\/p>\n<p>A \u2018new allegiance\u2019 between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.<\/p>\n<p>The academic is forming a network of researchers based around the University of Turin with an interest in cultivated meat and seafood, building a team that includes those involved in the humanities alongside experts in biotechnology.<\/p>\n<p>And, in a separate role as adjunct professor of bioethics at the University of Naples, he includes information about sustainable proteins in his lectures to undergraduates in the chemical science department.<\/p>\n<p>This fusion of science and philosophy is at the heart Luca\u2019s thinking \u2013 particularly around the challenges involved in a transition towards a more sustainable global food system.<\/p>\n<p>After graduating in philosophy and completing a PhD in bioethics at the University of Naples, he began to research moral philosophy \u2013 which led to his fascination with sustainable proteins.<\/p>\n<p>\u201cI began to reflect on the big issues,\u201d he said. \u201cI began to think about the future of the planet and mass extinction. Business as usual is not an option, and sustainable proteins could be a very useful way of tackling a lot of the problems we face \u2013 from climate change to the impoverishment of soil and water.\u201d<\/p>\n<p><strong>I think therefore I don\u2019t eat ham<\/strong><\/p>\n<p>He is particularly interested in cultivated meat\u2019s potential to feed millions of people who want to continue eating their favourite steaks, but in a more environmentally friendly way.<\/p>\n<p>And, he argues, just as scientists will be essential in dealing with technical challenges needed to bring down the cost of this new food and scale up production, philosophers also have a vital role to play.<\/p>\n<p>\u201cThere are ethical, social and communication problems to tackle \u2013 typically dealt with by scholars of the humanities,\u201d he said. \u201cThere are a lot of moral arguments and we have to be ready to give sound answers \u2013 that\u2019s where philosophers can make an important contribution.<\/p>\n<p>\u201cOne argument that some people make is around naturalness, but this argument relies on a misunderstanding. There are a lot of things that are natural but not good, and there are a lot of things that are unnatural but are good, such as medicines, antibiotics and insulin.\u201d<\/p>\n<p>Although humanities scholars will be vital to creating powerful arguments to persuade sceptical members of the public about the benefits of cultivated meat, Luca believes this needs to be done in close collaboration with the scientific community.<\/p>\n<p><strong>Bringing scholars into the field<\/strong><\/p>\n<p>\u201cWe are living in difficult times, so we need a new allegiance between humanities and sciences,\u201d he said. \u201cWe have a huge challenge ahead of us and it\u2019s not sufficient to approach this problem from just one angle \u2013 we need a multidisciplinary approach using all the experts we have to hand.\u201d<\/p>\n<p>Luca says despite the \u2018divorce\u2019 between science and philosophy at the end of the 18th century, the idea of such an allegiance goes back to the days of Galileo and Newton. Philosophy played an important role in 20th century science, steering the development of quantum mechanics and shaping the ethical conversation around new medical advances.<\/p>\n<p>Up until now, the vast majority of academics entering the sustainable protein space have come from the sciences, but Luca believes that will change \u2013 and needs to do so \u2013 as the field develops and new opportunities emerge.<\/p>\n<p>He says: \u201cScholars of humanities should be in love with science and should go beyond the divorce. They should be concerned about the situation of our planet, and if they want to make a contribution they should get involved in sustainable proteins, which I think is one of the most stimulating areas of research at the moment.<\/p>\n<p>\u201cIn Italy at least there are very few opportunities at the moment, but my ambition is to fill this gap and create ways in which students can engage in this field.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/gfieurope.org\/blog\/philosophy-of-sustainable-proteins-with-luca-lo-sapio\/\" target=\"_blank\" rel=\"noopener\">https:\/\/gfieurope.org\/blog\/philosophy-of-sustainable-proteins-with-luca-lo-sapio\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"<p>A \u2018new allegiance\u2019 between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1392","post","type-post","status-publish","format-standard","hentry","category-comunication"],"_links":{"self":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/comments?post=1392"}],"version-history":[{"count":2,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1392\/revisions"}],"predecessor-version":[{"id":1394,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1392\/revisions\/1394"}],"wp:attachment":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/media?parent=1392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/categories?post=1392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/tags?post=1392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}