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.

Taxing meat could be an important lever for aligning Western diets with environmental goals and can be designed such that low-income households and farmers are compensated, find a forthcoming paper in the Review of Environmental Economics and Policy, co-authored by SSEE Director Cameron Hepburn.