By Lucien Wilkinson

A book by Curtin researchers about the booming meat alternatives market was recognised at the recent World Book Gourmand Awards, which honour the year’s best food and wine books and television from around the world.

Professor Dora Marinova and Adjunct Postdoctoral Fellow Dr Diana Bogueva, from the Curtin University Sustainability Policy (CUSP) Institute, co-edited and co-authored several of the chapters of the IGI Global book Environment, Health and Business Opportunities in the New Meat Alternatives Market, which was the Australian winner in the Vegetarian category of the awards.

Curtin University Vice-Chancellor Professor Deborah Terry congratulated Professor Marinova and Dr Bogueva on being recognised for their excellent contribution to literature regarding the emerging meat alternatives market.

“This very pertinent and timely reference book presents important information about the development of plant-based foods and the potential nutritional and environmental benefits offered by them,” Professor Terry said.

“As a result of informative and future-focused books such as this, a growing number of people are improving their awareness and embracing new dietary habits in an effort to protect their own health and that of the planet.”

Professor Marinova said a growing awareness of health and environmental issues, technological advances, and the increasing profile of meat-free diets meant more meat alternative products were being developed and introduced to the market.

“We see a lot of new innovations and technologies in the areas of energy, transportation, buildings and industry that are aimed at combatting climate change, improving environmental performance and undoing some of the damage done to the environment by human activities,” Professor Marinova said.

“It is hoped that a similar amount of creativity, imagination and resourcefulness is applied to food and this book aims to stimulate thought, discussion and progress on this front.

“The everyday decisions each of us make impact not only our own bodies but also the health of the global environment and that of all species on this planet.”

The book, also co-edited by former Curtin PhD student and staff member Dr Talia Raphaely and Dr Kurt Schmidinger from the University of Vienna, has now qualified to compete against winners from other countries in the Vegetarian category of the international World Book Gourmand Awards in 2020.

More information about the awards can be found on the Gourmand International website http://www.cookbookfair.com/ and more information about the book is here.