Meat Alternatives

Australians love their meat, consuming 110kg per capita every year. But that love comes at a cost. Meat has been linked to cancers, chronic diseases and antibiotic resistance, as well as biodiversity loss, carbon emissions and water and land degradation.

In this episode, David is joined by Professor Dora Marinova and Talia Raphaely from the Curtin University Sustainability Policy Institute, to discuss some sobering research findings and how we can transition to a diet that’s healthier for us and the planet.

• Could tofu really replace the sausage as the staple barbecue food? [1.05]
• How much meat do we need as part of a healthy diet? [2.40]
• If we consider the environment, should we be eating even less? [4.00]
• As significant as climate change is, does meat impact other areas of the environment? [8.11]
• Why aren’t there public awareness campaigns to reduce meat consumption? [13.40]
• Are alternatives like soy better for the environment? [20.53]
• Tell us more about your book and what you hope to achieve. [28.05]

Learn more

• Book on meat alternatives market wins prized World Book Gourmand Award
• Meat is a complex health issue but a simple climate one: the world needs to eat less of it
• High environmental costs for eating meat with consumption increasing

Got any questions, or suggestions for future topics?

Email [email protected].

Curtin University supports academic freedom of speech. The views expressed in The Future Of podcast may not reflect those of the university.

Music: OKAY by 13ounce Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Music promoted by Audio Library

You can read the full transcript for the episode here.