Scientists and companies working to grow meat from animal cells will need to minimise energy use and avoid fossil fuels if claims that cultured meat is better for the climate than real meat are to hold true, researchers said.
Cultured meat production with high energy inputs could spur global warming more in the long-term than some types of beef cattle farming if the world shunned a low-carbon path, said a study published on 19th February by the UK-based Oxford Martin School.
Urban emissions of black carbon from fossil fuel combustion are not always the main contributor to severe air pollution in south Asian megacities like New Delhi, shows a new study by researchers from Stockholm University and the Indian Institute for Tropical Meteorology, published in the journal Nature Sustainability.
This year’s RAW WINE fair (10th-11th March) in London will be celebrating the importance of sustainability by bringing together natural, organic and biodynamic wine producers who are all about minimal intervention in the vineyard and cellar. Promoting biodiversity and respecting life above ground and in the soil ensures vines are able to absorb key nutrients and increases the quality of the final wines.
Global scientific eating plan forgets the world’s poor
A team of 37 world-leading scientists from 16 countries have just released the world’s first ever scientific eating plan. The diet sounds like a silver bullet, but we have found it to be slightly problematic. It doesn’t recognise the enormous differences across the world when it comes to food consumption and production systems.