New and novel proteins could threaten New Zealand’s traditional strengths in dairy, red meat and seafood. Predicted to be lower in emissions, lighter on water and land, cruelty-free and at industrial scale, new and novel proteins may become the first choice in a climate-constrained world. Can we adapt?
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By Podcasts NZ / Vincent Heeringa
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New and novel proteins could threaten New Zealand’s traditional strengths in dairy, red meat and seafood. Predicted to be lower in emissions, lighter on water and land, cruelty-free and at industrial scale, new and novel proteins may become the first choice in a climate-constrained world. Can we adapt?
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