Australians love their meat, consuming 110kg per capita every year. But that love comes at a cost. Meat has been linked to cancers, chronic diseases and antibiotic resistance, as well as biodiversity loss, carbon emissions and water and land degradation.
In this episode, David is joined by Professor Dora Marinova and Talia Raphaely from the Curtin University Sustainability Policy Institute, to discuss some sobering research findings and how we can transition to a diet that’s healthier for us and the planet.
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