Current global food production practices are reported to be associated with the production of high levels of greenhouse gas emissions. A recent report by the UK Committee on Climate Change indicates that at least a 20% reduction in the consumption of animal and dairy products would be necessary for the UK to achieve its target net-zero carbon emissions by 2050. Switching to sustainable, alternative dietary protein sources is one strategy that would reduce the impact of food production practices on the climate.

This e-seminar was produced as part of the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

Click here to view the seminar.