In this episode of ClimateCast, Tom Heap pays a visit to Fortnum and Mason, the renowned home of afternoon tea. However, there is a unique twist to the menu. The scotch egg being served is not made from traditional meat but rather from cultivated meat, which is grown in a lab.
Heap engages in a conversation with the scientists responsible for creating this innovative product. He delves into the process of how it was made and explores the possibility of cultivated meat as a solution to the environmental impact of the meat and dairy industry. Currently, this industry accounts for a staggering 14% of global greenhouse gas emissions.
Although cultivated meat is not yet legally recognized in the UK, the pressure to change our dietary habits is mounting. Could this lab-grown meat be the future? And what does this mean for farmers?
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This episode was produced by Emma Rae Woodhouse and Gemma Watson, with Wendy Parker as the editor.
