BBC Farming Today interviewed Dr Harriet Bartlett about research she led into different types of pig farming, which concludes the current pork labelling schemes do not help to identify the best pig farms for the climate, anti-biotic use, environment and animal welfare overall. "Our results really show that instead of [labelling systems] focusing on the production method or farm type, it would be much better to focus on outcomes that people care about, so actual outcomes for animal welfare and the environment," said Dr Bartlett.
 

Dr Mike Clark, Director of the Food Programme at the Oxford Smith School, discusses the environmental impacts of eating meat, the key research questions we still need to answer, and what individuals can do today.

Meat consumption has declined 14% since 2012, according to The Guardian. Dr Mike Clark comments: "The UK national food strategy recommends a 30% reduction in meat consumption by 2032, while the Climate Change Committee recommends a 35% reduction in meat consumption. Meeting either of the above targets requires a doubling in the rate of meat reduction compared with the rate from the last 10 years.”

Bloomberg highlights new research from Dr Michael Clark, director of the Smith School’s sustainable food solutions programme, exploring how novel technologies could help the global food system become a carbon sink.  

Dr Roberta Franchi, who leads a research project on alternative proteins at the University of Oxford, speaks with Impakter about investment opportunities, future demand and the start-up ecosystem.