Audio feature: will coronavirus reduce food’s carbon footprint?
Emissions are likely to rise in the short term — but there is also a chance to build a more resilient food system
In the second audio feature for the FT’s sustainable food and agriculture special report, Dave Reay, author of Climate-Smart Food, talks to science and environment reporter Anna Gross. While coronavirus has hit the global food system hard, it also offers an opportunity for a long-term reset — including curbing agriculture’s greenhouse gas emissions. How might that come about? And what can governments and consumers do to make sure it does?
Experts are looking at the feasibility of the large-scale production and use of biological charcoal, or “biochar”, as a way of decarbonising modern agriculture and slowing global warming.
Many health experts say ultra-processed foods are bad for us, and governments are mulling over how to advocate for more balanced diets. But kicking the ultra-processed habit may take some time.
Over the past decade, companies have successfully tackled their own Scope 1 and 2 GHG emissions – now it's time to measure and lower Scope 3 emissions.
Meat production takes a heavy toll on the environment, and excessive meat consumption can carry health risks. A meat tax is one idea to curb these impacts, but critics say it would bring its own problems.
Tech innovators around the globe are discovering new ways to tackle food waste, but cost, convenience and entrenched attitudes to food waste are proving tough obstacles to overcome.
Food fraud costs the world billions and jeopardises consumer health. Now, high food prices have made it especially tempting for criminals to pass off fake or contaminated produce.
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FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.
