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ASH CLOUDAuthor: Ash Sweeting
This is series of conversations discussing global food sustainability with guests who bring a deep understanding of the environmental and cultural challenges facing our society and creative ideas on how to address them. Language: en-au Genres: Earth Sciences, Science, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Is meat a luxury that is becoming increasingly difficult to afford with Paul Behrens, Oxford University
Episode 63
Friday, 11 April, 2025
Over human history animal protein has always been a luxury food. Meat is the first thing people generally chose to buy when they rise from lower to middle income. With the current cost of living crises across the world, further food price inflation predicted due to climate change, geopolitical instability, and biodiversity loss, increasing impacts on productivity due to climate change, as well as the growing impact of dietary related disease, the big question is how much longer will we be able to afford this luxury. The answer is it’s complex. Today we are joined by Paul Behrens from Oxford University where he is working on systems to reduce the environmental harm and increase the resilience of our food systems. The three things we can change are what we eat, the amount of food wasted, and how we produce our food. Paul sees all three as being necessary for the future health of ourselves and the environment.You can listen to our conversation here.Send us a text
