What we eat has a massive impact on global warming. Meat and dairy are among the biggest drivers of the climate crisis - creating more planet-warming emissions than all the cars in the world.
As we all try to reduce our carbon footprints, it’s not surprising that the global market for meat alternatives that come from soy or pea protein is growing at a huge rate. In fact it’s estimated that by the end of the decade it will be worth nearly 20 times what it was in 2018.
But are these meat substitutes as good for the planet as we’d like to think?
Presenters Graihagh Jackson and Simon Maybin are joined by:
Reporter: Paul Furley BBC Radio Gloucestershire
Dale Vince, Chair of Forest Green Rovers, UK
Gustavo Guadagnini, Director of the Good Food Institute in Brazil
Dr Ximena Schmidt, Senior Lecturer in Chemical Engineering at Brunel University, UK
Nick Jacobs, Director of the International Panel of Experts on Sustainable Food Systems
Email us: [email protected]
Producer: Georgia Coan
Researcher: Natasha Fernandes
Production Coordinators: Helena Warwick-Cross and Siobhan Reed
Series Producer: Alex Lewis
Editor: Richard Fenton-Smith
Sound engineer: Tom Brignell
