Our current food and agriculture system exceeds planetary boundaries: it depletes soil health, contributes massively to greenhouse gas emissions, causes a decrease in biodiversity, and generates large-scale malnutrition. As a reaction, a growing number of companies and start-ups are attempting to revolutionise the way we produce and consume food. Some are turning to cell-cultured meat - meat produced in laboratories which requires fewer resources and land to produce - while others are supporting sustainable local farming, shortening the food supply chains.  Our expert panel discusses the upcoming food revolution. Marisa Drew, Chief Sustainability Officer for Credit Suisse, will moderate the discussion between Bernat Añaños Martinez, Co-Founder of Heura Foods; Sedef Köktentürk, Managing Partner and COO of Blue Horizon; Philip Hambling, Head of Food and Farmer for the NFU (National Farmers'​ Union); Jorge Thomas, Co-Founder and Managing Director of Swaledale Butchers, and Elena Walden, Policy Manager at The Good Food Institute Europe.

This episode was recorded as a live broadcast on the 17th January 2022.

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