Is the world reaching ‘peak meat’?

Covid-19 has affected the supply of meat in the short term due to numerous slaughterhouse closures, but as the FT’s Emiko Terazono explains, even before the pandemic, meat consumption was showing signs of having peaked in developed countries. Not only that, demand in China, which accounts for almost a third of the total meat eaten, could also slow considerably over the next decade.

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The restaurants moving towards zero waste

The hospitality industry can be incredibly wasteful, but a growing number of restaurants are moving toward a zero-waste policy of sustainability. The FT’s Anna Gross travels to Osea Island in Essex to visit Native, a restaurant that aims to minimise waste and be entirely self-sufficient within five years. In east London at Silo, she meets a chef that tries to operate without using a single rubbish bin.

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