Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions.
This film is supported by @Infosys – https://impact.economist.com/sustainability
00:00 – Food’s environmental impact
00:44 – Why it’s important to make food sustainable
01:34 – Will everyone have to give up meat?
02:13 – Can lab-grown meat be scaled up?
03:32 – Could nutrients and vitamins be added to new foods?
04:52 – Will insects become a new staple food?
05:35 – Why small-scale farming isn’t the main solution
06:51 – Is vertical farming more sustainable?
07:36 – Will consumers accept new foods?
Read Jon Fasman’s technology quarterly about the future of food: https://econ.st/3C60RWX
View all of The Economist’s climate change coverage: https://econ.st/3b1RwU2
Sign up to our weekly climate change newsletter: https://econ.st/3b1dtCQ
Listen to our new climate podcast, “To a Lesser Degree”: https://econ.st/3b1RuLU
How much would giving up meat really help the environment? https://econ.st/3m0W5nU
Treating beef like coal would make a big dent in greenhouse-gas emissions: https://econ.st/3vCjvTN
How plant-based meat could create a radically different food chain: https://econ.st/3vHKeOL
Why people in rich countries are eating more vegan food: https://econ.st/3C1WCvk
Read more about lab grown meat and edible insects: https://econ.st/3b3dS7v
Those who worry about CO2 should worry about methane, too: https://econ.st/3B2vMSt
Watch our film about veganism: https://econ.st/2Z6MYZP
Podcast: How important is personal action to combating climate change? https://econ.st/3Bh9z3r
Climate change will alter where many crops are grown: https://econ.st/2ZaXcbN