{"id":202,"date":"2026-02-10T18:25:10","date_gmt":"2026-02-10T18:25:10","guid":{"rendered":"https:\/\/comMEATted.ro\/?page_id=202"},"modified":"2026-10-21T12:03:00","modified_gmt":"2026-10-21T12:03:00","slug":"stage-3-information-transfer","status":"publish","type":"page","link":"https:\/\/commeatted.ro\/?page_id=202","title":{"rendered":"Stage 3: Information Transfer"},"content":{"rendered":"\n
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\ud83c\uddec\ud83c\udde7<\/a><\/div>\n\n\n\n
\ud83c\uddf7\ud83c\uddf4<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

\ud83c\udf31 Transfer of information to stakeholders<\/p>\n\n\n\n

\ud80c\udf09 202<\/strong>6 \ud80c\uddcb<\/p>\n\n\n\n

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Phase 3 (January 2026\u2013December 2026) focuses on sharing information with stakeholders: the scientific community, local decision-makers, farmers, and the general public.<\/p>\n\n\n\n

The specific objectives of the third phase and the degree to which they have been achieved are:<\/h2>\n\n\n\n

\ud83c\udfaf Objective 1 (O1): Organize a workshop to discuss and disseminate the project\u2019s results. 100% completed.<\/strong><\/p>\n\n\n\n

\ud83c\udfaf Objective 2 (O2): Publish a scientific article that capitalizes on the project\u2019s results. 100% completed<\/strong> (exceeded plan: 2 articles published compared to 1 planned).<\/p>\n\n\n\n

\ud83c\udfaf Objective 3 (O3): Raising public awareness about alternative protein sources. 100% complete<\/strong>.<\/p>\n\n\n\n

\ud83c\udfaf Objective 4 (O4): Creating an infographic based on data collected through the survey. 100% complete<\/strong>.<\/p>\n\n\n\n

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The activities (A), objectives (O), and outcomes (R) associated with the third phase of the project are presented below.<\/h2>\n\n\n\n

A1. for O1. Organizing a workshop to discuss and disseminate the project\u2019s results. <\/strong>The workshop took place on July 23, 2026, at the Ceroni Guesthouse in the village of T\u00e2ga, with the participation of farmers and representatives of local governments from the Transylvanian Plain.
\ud83c\udf31 R1. Workshop to present and discuss the project\u2019s results; the public invitation was posted on the website of the Faculty of Environmental Science and Engineering and on the project\u2019s website<\/p>\n\n\n\n

A2. for O2. Publication of a scientific article that capitalizes on the project\u2019s results<\/strong>.
\ud83c\udf31 R2. Two scientific articles published (exceeding the target):
\ud83d\udcdd 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<\/a>
\ud83d\udcdd 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<\/a><\/p>\n\n\n\n

A3. for O3. Public outreach on alternative protein sources. <\/strong>
\ud83c\udf31 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<\/a> and https:\/\/www.youtube.com\/watch?v=Xn1qDGCGQ_U<\/a><\/p>\n\n\n\n

A4. for O4. Creating an infographic based on data collected through the survey.<\/strong>
\ud83c\udf31 R4. The infographic \u201cHow Romanian Decision-Makers View the Transition to Sustainable Proteins,\u201d published on the project website.<\/p>\n\n\n\n

Additional results (beyond those originally planned).<\/strong>
\ud83c\udf31 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<\/em> (Elsevier).
\ud83c\udf31 R6. Participation in SRRNet\u2019s 24th International Conference on CSR and Sustainability (Cluj-Napoca, September 8\u201312, 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.<\/p>\n\n\n\n

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The activities carried out in Phase 3 are summarized in the figure below.<\/p>\n\n\n\n

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The ComMEATted Podcast<\/h2>\n\n\n\n

To share the project\u2019s 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\u2014consumer perceptions, legal frameworks, religious and cultural dimensions, or controversies surrounding new food technologies.<\/p>\n\n\n\n

Episode 1: Melis Aras & Sandrine Barrey: “Cultured Meat: The Alternative of Tomorrow?” <\/p>\n\n\n\n

Episode 2: C\u00e9line Gallen: “Consumer Perspectives on the Acceptability of Alternative Proteins” <\/p>\n\n\n\n

Episode 3: St\u00e9phanie Morandeau: “Meat Alternatives and the Inclusion of Monotheistic Religions” <\/p>\n\n\n\n

Episode 4: Elisabeth Lambert: “Toward a Renewed Right to Food” <\/p>\n\n\n\n

Episode 5: Marine Friant: “Can I Eat a Plant-Based Steak?” Episode 6: Camelia Ginsca: “Romania and Meat Alternatives”<\/p>\n\n\n\n

Watch the episode about the situation in Romania right here!<\/strong><\/p>\n\n\n\n

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