Why there’s confusion about red meat’s sustainability
04 Dec 20
This week: David Horlock from the British Standards Institute talks about how to develop sustainability standards for red meat. He argues that, despite the sector’s reputation, red meat can be part a sustainable food production system, but it depends on how it’s produced. And, a preview of the results of Innovation Forum’s research into developing resilience in smallholder farming communities with Peter Stanbury.
Plus: the latest Climate Action Tracker; UNEP’s post pandemic concerns; Amazon deforestation hits a 12-year high; and, will Swiss companies have extended liability for human rights and environmental damage?