Welcome to the Green Alliance podcast. We are the charity and think tank that is all about achieving ambitious leadership for the environment. In this episode, we brought together a panel of experts to discuss the consequences of lab-grown meat and dairy for food, farming and the environment.

The discussion was chaired by environmental journalist Anna Turns, who introduces herself here.

I'm Anna Turns, I'm an environmental journalist and I write regularly for lots of national publications,

things like The Guardian, Positive News, New Scientist, Riverford's Wicked Leaks,

often about the climate crisis, green jobs, food provenance and biodiversity.

Dr Alex Sexton is based at the University of Sheffield.

Her research examines the policies of food technology and food security.

She particularly focuses on alternative approaches to conventional livestock production,

including plant-based and

cellular agriculture. Jamie Arbib is the co-founder of RethinkX, an independent think tank

that analyzes and forecasts the speed and scale of tech-driven disruption. Last year, RethinkX

published a report which estimates that by 2030 demand for cow products will have fallen by 70%.

RethinkX envisages at the start of a new lab-based protein revolution will be the second

domestication of plants and animals. So first it was hunter-gatherers starting to farm crops and animals.

Now it's us starting to produce food using microorganisms on a mass scale. Alice Richie is a land use policy

advisor. She works as the lead on climate change for the Country Land and Business Association

and believes that right now we've got a great chance to build climate change resilience

into our rural businesses. Alice advises CLA members across England and Wales and lobbies the

government on matters including low carbon farming,

carbon accounting and nature-based solutions.

I've been asked to give some opening comments on the perceived risks and concerns about these new food technologies

and how we might mitigate them.

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