On this episode of ClimateCast, Tom Heap visits the home of afternoon tea, Fortnum and Mason, but there’s something different about the menu.
Its scotch egg is made from cultivated meat – that’s meat grown in a lab.
He speaks to the scientists behind the product to find out how it was made and explores if this could be a solution to our polluting meat and dairy industry – which accounts for 14% of greenhouse gas emissions globally.
Cultivated meat is technically not yet legal in the UK – but as pressure mounts to change our diet – could this be the future? And where does that leave farmers?
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Producers: Emma Rae Woodhouse and Gemma Watson
Editor: Wendy Parker
