Lab-grown food – a surprising solution to climate change and world hunger.
Food is essential for life, but the global systems we rely on to feed ourselves have become increasingly complex and industrialised. Sometimes it’s hard to know where our food comes from, what’s in it and how healthy or ethically produced it is.
Paradoxically, as a global community, we face major challenges based on both too much food, causing obesity and waste, and too little food, resulting in hunger and malnutrition. Adding to this are long-term questions about the impact of our diets on both human and planetary health. Not to mention the issues surrounding the treatment, transport and slaughter of animals.
Join food and health expert Johannes le Coutre in conversation with journalist Joanna Savill as they explore the future of food. As we take our first tentative steps into the paradigm-shifting world of lab-grown and no-kill meat, will 21st-century science save the day, or are the solutions to our biggest problems a combination of the old and the new?
This event is presented by the UNSW Centre for Ideas and supported by Inspiring Australia as a part of National Science Week.
Date & time: 16th Aug, 2021 (4.30pm UTC+8)