We know that vegetables or plant based foods have generally lower environmental impacts than animal meat.
And all the "new" foods that are at different stages of R&D or commercialisation have the same promise: to have lower environmental impacts for every kilogram produced.
What if we study the impacts from a targeted nutritional amount, rather than per kilogram of product?
Would the novel or plant based foods still have lower impacts?
Today we host Dr. Rachel Mazac, from the Stockholm Resilience Centre in Sweden (https://www.stockholmresilience.org/). She will help us to answer this questions that are part of one of her latest published research, a nutritional life cycle assessment of novel foods. (https://www.sciencedirect.com/science/article/pii/S0048969723014122).
The episode is produced and sponsored by OBE, a sustainability consultancy firm specialised in Life Cycle Assessment and decarbonisation strategies.
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Ciiiiao!
