At first glance, a courtroom battle over meatless meatballs might sound absurd. Can a plant-based ball really be called a meatball, or does it cross the line into consumer confusion? What began as a simple labeling debate quickly became a flashpoint in the growing demand for alternative proteins and the methods to develop them—a lively discussion that touches many industries and disciplines far beyond the dinner table.

"Protein offers students a way to engage in critical thinking about what they eat, how it appears on grocery store shelves and how they want to approach food choices more broadly," said Margaret Sova McCabe, vice chancellor for research and innovation.

McCabe, Jennie Popp, associate dean of the Honors College, and Curt Rom, University Professor of horticulture, explore the legal, social and environmental dimensions of the modern food system during their public lecture, “Food Matters,” on Wednesday, Feb. 12, at 4:30 p.m. in the Honors Student Lounge (GEAR 130).

"Globally, some cultures rely on insects for protein, but in American law, insects have primarily signaled that food is unclean," McCabe said. "We haven't considered insects as food in a legal sense. There's a fundamental legal question: Are insects food?"

McCabe notes that beyond regulatory frameworks, consumer acceptance remains the bigger barrier. That’s why terms like “meatless meatballs” or “almond milk” move beyond clever marketing, tapping into familiar eating habits and often resulting in litigation.

The rise of cell-cultured meat adds another layer to the conversation, as some states begin to consider banning the research and development of the product while others embrace it as a more sustainable option.

“If we’re looking for ways to increase protein availability on the market while ensuring safety, what do we gain from banning the research, and why would we make those choices?” McCabe asked, highlighting the complexity of introducing new food production methods.

Popp also points out that cost remains a significant hurdle in bringing these products to market. Understanding the complexities of innovation within the food system helps students “make better-informed choices and support products that contribute to improved health outcomes.”

In the upcoming course, students will be asked to step back and consider how law and the food system shape marketplaces and what those changes mean.

“Some people are changing their protein sources for ethical, social or environmental reasons, and each source of food protein has its own eco-footprint and impact,” Rom said. “Shifting from animal-based to plant-based or other alternative proteins affects farms, production systems, resource use and, ultimately, farmers and their families.”

These reverberating effects speak to the interdisciplinary nature of the course, which encompasses not only faculty with diverse expertise but also reflects the range of students who can apply their knowledge and worldview to this relevant conversation.

“Every student—regardless of major—is learning something about the decisions they make regarding what they eat,” McCabe said. “For instance, art students offer a unique perspective on consumer appeal, while engineering students understand the intricacies of protein structures. It’s an exchange of ideas among colleagues.”

SIGNATURE SEMINARS EXPLORE DIVERSE TOPICS

Food Matters is one of three Honors College Signature Seminars scheduled for fall 2025. The other courses offered are: 

In Totality — taught by Daniel Kennefick, professor of physics.

Mexico — taught by Rogelio Garcia Contreras, teaching assistant professor of strategy, entrepreneurship and venture innovation.

The dean of the Honors Colleges nominates top research faculty to participate in this program, and those selected to teach will become Dean’s Fellows in the Honors College.        

Honors students must apply to participate, and those selected will be designated Dean’s Signature Scholars. The course application is posted online on the Signature Seminars web page. The deadline to apply is March 13, 2025, at 5 p.m.

About Margaret Sova McCabe

McCabe is the vice chancellor for research and innovation (VCRI).

As vice chancellor for research and innovation, McCabe strives to support the university's growth and success in research and innovation. Her office focuses on aligning the university's pursuit of research excellence across campus, including working closely with the Division of Economic Development to promote the university's research enterprise in the region, state and nation. She is also a professor of law who also served as the law school’s 13th dean.

About Jennie Popp

As associate dean of the Honors College, Popp oversees the Honors College fellowship and grant programs, serves as the college’s liaison with the six college-based honors programs and leads and directs new initiatives in international research and service learning. Popp is a professor of agricultural economics and agricultural business. She helped to launch service learning on campus by developing the agricultural component of the community development program based in Dangriga, Belize. 

About Curt Rom

Rom is a University Professor of horticulture in the Dale Bumpers College of Agricultural, Food and Life Sciences. Rom has long been actively involved in honors education at the university and led the Honors College as interim dean from 2014-15. As director of the honors program in Bumpers College from 2011-15, Rom worked to expand honors course offerings, created an honors student board and launched the “Food for Thought” campus lecture series. He introduced an outstanding honors thesis competition, an undergraduate research grant program and a reception to recognize honors graduates.

About the Honors College: The University of Arkansas Honors College was established in 2002 and brings together high-achieving undergraduate students and the university’s top professors to share transformative learning experiences. Each year the Honors College awards up to 90 freshman fellowships that provide $80,000 over four years, and more than $1 million in undergraduate research and study abroad grants. The Honors College is nationally recognized for the high caliber of students it admits and graduates. Honors students enjoy small, in-depth classes, and programs are offered in all disciplines, tailored to students’ academic interests, with interdisciplinary collaborations encouraged. All Honors College graduates have engaged in mentored research.  

About the University of Arkansas: As Arkansas' flagship institution, the U of A provides an internationally competitive education in more than 200 academic programs. Founded in 1871, the U of A contributes more than $3 billion to Arkansas’ economy through the teaching of new knowledge and skills, entrepreneurship and job development, discovery through research and creative activity while also providing training for professional disciplines. The Carnegie Foundation classifies the U of A among the few U.S. colleges and universities with the highest level of research activity. U.S. News & World Report ranks the U of A among the top public universities in the nation. See how the U of A works to build a better world at Arkansas Research and Economic Development News.