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October 27, 2021

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? The experts answer your questions.

This film is supported by @Infosys - 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?

Like the video content? Take the survey to tell why: econ.st/3oYeC61

Read Jon Fasman’s technology quarterly about the future of food: econ.st/3C60RWX

View all of The Economist’s climate change coverage: econ.st/3b1RwU2

Sign up to the weekly climate change newsletter: econ.st/3b1dtCQ

Listen to the new climate podcast, “To a Lesser Degree”: econ.st/3b1RuLU

How much would giving up meat really help the environment? econ.st/3m0W5nU

Treating beef like coal would make a big dent in greenhouse-gas emissions: econ.st/3vCjvTN

How plant-based meat could create a radically different food chain: econ.st/3vHKeOL

Why people in rich countries are eating more vegan food: econ.st/3C1WCvk

Read more about lab grown meat and edible insects: econ.st/3b3dS7v

Those who worry about CO2 should worry about methane, too: econ.st/3B2vMSt

Watch the film about veganism: econ.st/2Z6MYZP

Podcast: How important is personal action to combating climate change? econ.st/3Bh9z3r

Climate change will alter where many crops are grown: econ.st/2ZaXcbN

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