SUSTAIN #5: Can we radically reduce the emissions created growing our food?

Growing the meat we eat produces a lot of Australia’s carbon emissions. The four innovations explored in this episode – Rob Kinley’s amazing seaweed, George Peppou’s vat-grown meats, Sebastien Eckersley-Maslin’s vertical farms, and Nick Hazell’s plant-based ‘meats’ – show us a path toward an agriculture that can be radically more efficient.