Biotech on the Farm: Food for Thought?

As the world’s population grows larger and richer, there is a rapidly increasing demand for meat. We know that rearing livestock for meat uses a lot of resources, is a major producer of greenhouse gases and can cause deforestation. Overconsumption of meat has also been linked to diseases like diabetes and cancer. Despite this, global meat production and consumption is predicted to keep increasing until at least 2050. What consequences will this have for the environment and our health? Is there any way to meet this demand is a responsible, sustainable way?

Catherine de Lange (New Scientist) will chair an expert panel of Professor Helen Sang (Roslin Institute), Vicki Hird (Friends Of The Earth) and Professor Richard Tiffin (University of Reading), who will discuss the potential role for technologies such as GM and the “stem cell burger” in future meat production and how we can reduce the environmental and health effects of meat.