DW Podcasts | How lab-grown meat could help the climate - On the Green Fence @dw_podcasts | Uploaded March 2024 | Updated October 2024, 4 hours ago.
#cultivatedmeat #climatechange #meat
Episode 2: How lab-grown meat could help the climate
Would you eat a steak grown from animal cells in a lab? How about chicken nuggets?
These novel foods aren’t yet widely available, but they’re already being promoted as a way to tackle the problems associated with conventional meat.
Scientists say cultivated, or lab-grown, meat could help shrink the massive carbon footprint that comes with farming animals for food. It could also abolish factory farming along with all its environmental and ethical downsides. So why the holdup?
Interviewees featured in this episode:
John Lynch, postdoctoral researcher at Oxford University, Department of Zoology
Seren Kell, science and technology manager at the Good Food Institute Europe
Stefan Wahlen, professor of food and sociology at Giessen University
On the Green Fence is produced by DW studios in Bonn, Germany.
Connect with us here:
Instagram - @dw_environment
Twitter - @dw_environment
Facebook - DW Global Ideas
TikTok - @dw_planeta
Website - dw.com/en/on-the-green-fence/program-49760682
Thanks for listening and subscribing!
pod.link/onthegreenfence
Chapters:
00:00 Intro
02:30 The climate change impact of meat and dairy
03:56 Why livestock is inefficient
05:40 What is lab-grown meat?
07:51 Seren Kell explains how the industry is developing
09:33 What are the benefits of cultivated meat?
10:20 The CO2 footprint of cultivated vs. conventional meat
11:23 Is cultivated meat always better for the environment?
13:13 Making cultivated meat more sustainable
15:37 What do consumers think?
16:09 How easy is it for us to change our diets?
22:57 Do we care where our meat comes from?
24:40 Will consumers accept meat from a lab?
28:15 Could today’s food ever be replaced by a single tablet?
32:00 When will cultivated meat be available?
34:06 Big changes happening in food and farming
36:04 Neil’s takeaways
#cultivatedmeat #climatechange #meat
Episode 2: How lab-grown meat could help the climate
Would you eat a steak grown from animal cells in a lab? How about chicken nuggets?
These novel foods aren’t yet widely available, but they’re already being promoted as a way to tackle the problems associated with conventional meat.
Scientists say cultivated, or lab-grown, meat could help shrink the massive carbon footprint that comes with farming animals for food. It could also abolish factory farming along with all its environmental and ethical downsides. So why the holdup?
Interviewees featured in this episode:
John Lynch, postdoctoral researcher at Oxford University, Department of Zoology
Seren Kell, science and technology manager at the Good Food Institute Europe
Stefan Wahlen, professor of food and sociology at Giessen University
On the Green Fence is produced by DW studios in Bonn, Germany.
Connect with us here:
Instagram - @dw_environment
Twitter - @dw_environment
Facebook - DW Global Ideas
TikTok - @dw_planeta
Website - dw.com/en/on-the-green-fence/program-49760682
Thanks for listening and subscribing!
pod.link/onthegreenfence
Chapters:
00:00 Intro
02:30 The climate change impact of meat and dairy
03:56 Why livestock is inefficient
05:40 What is lab-grown meat?
07:51 Seren Kell explains how the industry is developing
09:33 What are the benefits of cultivated meat?
10:20 The CO2 footprint of cultivated vs. conventional meat
11:23 Is cultivated meat always better for the environment?
13:13 Making cultivated meat more sustainable
15:37 What do consumers think?
16:09 How easy is it for us to change our diets?
22:57 Do we care where our meat comes from?
24:40 Will consumers accept meat from a lab?
28:15 Could today’s food ever be replaced by a single tablet?
32:00 When will cultivated meat be available?
34:06 Big changes happening in food and farming
36:04 Neil’s takeaways
