What will be eating in future? Will it be lab-grown burgers, conservation-grazed beef, intensive chicken or less of all these? Most plausible pathways to tackling climate change entail us eating less meat. But is all meat equal – pork or lamb, British or imported, indoor, free range or organic? How do they compare when it comes to climate change, biodiversity and animal welfare? What is the impact of meat alternatives and are they affordable?
These are some of the issues Tom MacMillan explored in this discussion on the future of meat, drawing on the National Food Strategy and current research into the implications of cultured meat for farmers.
