O TYM ODCINKU
On this episode of ClimateCast, Tom Heap visits the home of afternoon tea, Fortnum and Mason, but there's something different about the menu.
Its scotch egg is made from cultivated meat – that's meat grown in a lab.
He speaks to the scientists behind the product to find out how it was made and explores if this could be a solution to our polluting meat and dairy industry - which accounts for 14% of greenhouse gas emissions globally.
Cultivated meat is technically not yet legal in the UK - but as pressure mounts to change our diet - could this be the future? And where does that leave farmers?
Producers: Emma Rae Woodhouse and Gemma Watson
Editor: Wendy Parker
Its scotch egg is made from cultivated meat – that's meat grown in a lab.
He speaks to the scientists behind the product to find out how it was made and explores if this could be a solution to our polluting meat and dairy industry - which accounts for 14% of greenhouse gas emissions globally.
Cultivated meat is technically not yet legal in the UK - but as pressure mounts to change our diet - could this be the future? And where does that leave farmers?
Producers: Emma Rae Woodhouse and Gemma Watson
Editor: Wendy Parker
Język angielski
Stany Zjednoczone
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WYSZUKAJ MINIONE ODCINKI
Wyszukaj minione odcinki ClimateCast with Tom Heap.
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