THE PROTEIN TRANSITION IN BULGARIA: CONCEPTUAL FOUNDATIONS AND EMPIRICAL DIMENSIONS IN THE CONTEXT OF SUSTAINABLE FOOD SYSTEMS
Authors
Keywords
sustainable consumption, sustainable food, protein transition
Summary
Thå study examines the transformation of food systems in the context of sustainability, with a specific focus on the protein transition as a key mechanism linking the environmental, economic, and social dimensions of sustainable diets. Its main objective is to analyse the conceptual and empirical aspects of the protein transition in Bulgaria and to assess the extent to which the country aligns with the European Union’s sustainable food policies. To achieve this objective, the study sets out to outline the theoretical frameworks of sustainable diets and the protein transition, to analyse the role of meat within sustainable food systems, to compare the dynamics and structure of protein supply in Bulgaria with average EU levels, and to identify the factors that hinder the acceleration of the protein transition in the national context. The authors support the thesis that Bulgaria’s progress in the protein transition remains limited and incomplete, due to persistent structural differences in the protein balance and a combination of socio-cultural and economic factors that impede convergence with mainstream European models of sustainable dietary practices. The theoretical section presents the systemic framework of sustainable food systems, while the empirical analysis draws on FAOSTAT data for the period 1961–2023, comparing protein availability in Bulgaria and the EU. The results indicate that Bulgaria is in an early stage of the protein transition, characterised by lower overall protein availability and a persistent imbalance between animal and plant protein sources. The study concludes that effective progress towards sustainability requires context-sensitive policies that combine awareness campaigns, improved accessibility of plant-based products, and the integration of sustainability principles into local food culture.
Pages: 1
Price: 3 Points


