🌱 Transfer of information to stakeholders
𓌉 2026 𓇋
Phase 3 (January 2026–December 2026) focuses on sharing information with stakeholders: the scientific community, local decision-makers, farmers, and the general public.
The specific objectives of the third phase and the degree to which they have been achieved are:
🎯 Objective 1 (O1): Organize a workshop to discuss and disseminate the project’s results. 100% completed.
🎯 Objective 2 (O2): Publish a scientific article that capitalizes on the project’s results. 100% completed (exceeded plan: 2 articles published compared to 1 planned).
🎯 Objective 3 (O3): Raising public awareness about alternative protein sources. 100% complete.
🎯 Objective 4 (O4): Creating an infographic based on data collected through the survey. 100% complete.
The activities (A), objectives (O), and outcomes (R) associated with the third phase of the project are presented below.
A1. for O1. Organizing a workshop to discuss and disseminate the project’s results. The workshop took place on July 23, 2026, at the Ceroni Guesthouse in the village of Tâga, with the participation of farmers and representatives of local governments from the Transylvanian Plain.
🌱 R1. Workshop to present and discuss the project’s results; the public invitation was posted on the website of the Faculty of Environmental Science and Engineering and on the project’s website
A2. for O2. Publication of a scientific article that capitalizes on the project’s results.
🌱 R2. Two scientific articles published (exceeding the target):
📝 Petrescu-Mag, R. M., Ginsca, C., Pistea, I., Reti, K. O., Pocol, C. B., Maricut, R. C., & Petrescu, D. C. (2026). Rethinking Meat Alternatives in Eastern Europe: A Just Transition Lens on Policy, Perception, and Innovation in Romania. Food Science & Nutrition, 14(4), e71650. https://doi.org/10.1002/fsn3.71650
📝 Petrescu-Mag, R. M., Rastegari, H., & Petrescu, D. C. (2026). Diffusion of innovation in emerging food technologies: Adoption dynamics of cultured meat. Current Research in Food Science, 101567. https://doi.org/10.1016/j.crfs.2026.101567
A3. for O3. Public outreach on alternative protein sources.
🌱 R3. The ComMEATted podcast: six mini-episodes with subtitles in French and English; episode 6 features the contribution of the Romanian team and is available at https://commeatted.ro/?page_id=301 and https://www.youtube.com/watch?v=Xn1qDGCGQ_U
A4. for O4. Creating an infographic based on data collected through the survey.
🌱 R4. The infographic “How Romanian Decision-Makers View the Transition to Sustainable Proteins,” published on the project website.
Additional results (beyond those originally planned).
🌱 R5. 22 in-depth online interviews with consumers regarding normative scenarios for access to a sustainable food system; the manuscript based on these interviews is currently under review by the journal Futures (Elsevier).
🌱 R6. Participation in SRRNet’s 24th International Conference on CSR and Sustainability (Cluj-Napoca, September 8–12, 2026), with the paper: Petrescu, D. C., Petrescu-Mag, R. M., Bota, M.: Consumer Perceptions of Food Environmental Impact across Protein Sources: Implications for Corporate Social Responsibility.
The activities carried out in Phase 3 are summarized in the figure below.
The ComMEATted Podcast
To share the project’s findings with a wider audience, the project offers a series of six mini-podcasts, with subtitles in both French and English. In each episode, a member of the consortium discusses a different aspect of this transition—consumer perceptions, legal frameworks, religious and cultural dimensions, or controversies surrounding new food technologies.
Episode 1: Melis Aras & Sandrine Barrey: “Cultured Meat: The Alternative of Tomorrow?”
Episode 2: Céline Gallen: “Consumer Perspectives on the Acceptability of Alternative Proteins”
Episode 3: Stéphanie Morandeau: “Meat Alternatives and the Inclusion of Monotheistic Religions”
Episode 4: Elisabeth Lambert: “Toward a Renewed Right to Food”
Episode 5: Marine Friant: “Can I Eat a Plant-Based Steak?” Episode 6: Camelia Ginsca: “Romania and Meat Alternatives”
Watch the episode about the situation in Romania right here!
Visit the ComMEATted project’s YouTube playlist by clicking the button below:
The ComMEATted workshop
How do Romanian decision-makers understand the transition to sustainable proteins?
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