As we all try to reduce our carbon footprints, it’s not surprising that the global market for meat alternatives that come from soy or pea protein is growing at a huge rate. In fact it’s estimated that by the end of the decade it will be worth nearly 20 times what it was in 2018.

But are these meat substitutes as good for the planet as we’d like to think?

Presenters Graihagh Jackson and Simon Maybin are joined by:

Reporter: Paul Furley BBC Radio Gloucestershire

Dale Vince, Chair of Forest Green Rovers, UK

Gustavo Guadagnini, Director of the Good Food Institute in Brazil

Dr Ximena Schmidt, Senior Lecturer in Chemical Engineering at Brunel University, UK

Nick Jacobs, Director of the International Panel of Experts on Sustainable Food Systems

Email us: [email protected]

Producer: Georgia Coan

Researcher: Natasha Fernandes

Production Coordinators: Helena Warwick-Cross and Siobhan Reed

Series Producer: Alex Lewis

Editor: Richard Fenton-Smith

Sound engineer: Tom Brignell