Details

To combat the climate crisis, our diets must change. But rather than simply sacrificing what’s “bad”, we can also embrace ingenious, delicious and healthy new ways of feeding the world. The lab-grown meat scientist Neil Stephens and astrophysicist Sarah Bridle explain to Timandra Harkness how the food industry and we, the consumers, can work on having a positive influence on this bigger, hotter, smarter world.

Biographies

Dr Neil Stephens is a Wellcome Trust Research Fellow at Brunel University London. He is a sociologist who has been studying the development of the cultured meat sector since 2008.

A Professor of Astrophysics at the University of Manchester, Sarah Bridle has diversified from cosmology into agriculture and food research, motivated by the need to reduce global greenhouse gas emissions. In 2017, Sarah founded the Science and Technology Facilities Council (STFC) Food Network+, bringing together food research and industry with STFC capabilities from astro, particle and nuclear physics and the UK’s largest science facilities

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Food and Climate Change Without the Hot Air

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Apollo

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