Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions. This film is supported by https://www.youtube.com/channel/UCypQjdd_Mz0yX7M7rekN4Bw - https://impact.economist.com/sustainability 00:00 - Food’s environmental impact 00:44 - Why it’s important to make food sustainable 01:34 - Will everyone have to give up meat? 02:13 - Can lab-grown meat be scaled up? 03:32 - Could nutrients and vitamins be added to new foods? 04:52 - Will insects become a new staple food? 05:35 - Why small-scale farming isn’t the main solution 06:51 - Is vertical farming more sustainable? 07:36 - Will consumers accept new foods? Read Jon Fasman’s technology quarterly about the future of food: https://econ.st/3C60RWX View all of The Economist’s climate change coverage: https://econ.st/3b1RwU2 Sign up to our weekly climate change newsletter: https://econ.st/3b1dtCQ Listen to our new climate podcast, “To a Lesser Degree”: https://econ.st/3b1RuLU How much would giving up meat really help the environment? https://econ.st/3m0W5nU Treating beef like coal would make a big dent in greenhouse-gas emissions: https://econ.st/3vCjvTN How plant-based meat could create a radically different food chain: https://econ.st/3vHKeOL Why people in rich countries are eating more vegan food: https://econ.st/3C1WCvk Read more about lab grown meat and edible insects: https://econ.st/3b3dS7v Those who worry about CO2 should worry about methane, too: https://econ.st/3B2vMSt Watch our film about veganism: https://econ.st/2Z6MYZP Podcast: How important is personal action to combating climate change? https://econ.st/3Bh9z3r Climate change will alter where many crops are grown: https://econ.st/2ZaXcbN