A Cambridge Festival event organised by Cambridge Global Food Security IRC and University of Cambridge Decarbonisation Network.
Can we get all the nutrients and calories we need without damaging the environment? Do we need meat in our diets, and can it be produced sustainably?
Meat, particularly beef, has a bigger carbon footprint than most other foods. It takes an enormous amount of feed, water and other resources to turn a cow or a pig into dinner; much more than plant-based foods. Should the future be meat-free, or could properly managed livestock be part of the solution?
Join our brilliant panel to discuss the future of meat and consider the alternatives, from pulses and plant-based protein to lab-grown meat.
Chaired by Professor Sarah Bridle, author of 'Food and Climate Change without the Hot Air', with speakers from the University of Cambridge including Professor Andrew Balmford, Dr Charlotte Kukowski and Dr Daniel Borch Ibsen.
Event report can be found here.