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 - [ Ссылка ]
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: [ Ссылка ]
View all of The Economist’s climate change coverage: [ Ссылка ]
Sign up to our weekly climate change newsletter: [ Ссылка ]
Listen to our new climate podcast, “To a Lesser Degree”: [ Ссылка ]
How much would giving up meat really help the environment? [ Ссылка ]
Treating beef like coal would make a big dent in greenhouse-gas emissions: [ Ссылка ]
How plant-based meat could create a radically different food chain: [ Ссылка ]
Why people in rich countries are eating more vegan food: [ Ссылка ]
Read more about lab grown meat and edible insects: [ Ссылка ]
Those who worry about CO2 should worry about methane, too: [ Ссылка ]
Watch our film about veganism: [ Ссылка ]
Podcast: How important is personal action to combating climate change? [ Ссылка ]
Climate change will alter where many crops are grown: [ Ссылка ]
What’s the future of food?
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economistthe economisteconomist filmsfuture technologyclimate changeeconomist videos youtubeFoodplantplant based meatmeatfarmingvertical farmingvertical farming setupshort documentaryfuture of food industryfuture of food technologyfuture of food productionfuture of food farming in the age of climate changeglobal warmingfood industry documentaryfood security