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.”
New research from a global team of academics including Dr Michael Clark shows how a combination of technological and behavioural changes could unlock a carbon negative global food system.
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.
An estimate of the environmental impact of 57,000 food products in the UK and Ireland provides a first step towards enabling consumers, retailers, and policymakers to make informed decisions on the environmental impacts of food and drink products.
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.
A new working paper from the Smith School describes the rapid growth of corporate venturing in the alternative proteins sector, and why this could represent a step-change in the transition of global food systems to net zero.