A study by University of York’s FixOurFood programme predicts the rise of lab-cultured meat and insect-based proteins as sustainable dietary choices to combat climate change. Consumer concerns about ethical food sourcing and sustainable practices are on the rise, with a focus on reducing emissions and embracing innovative food technologies.
Lab-grown burgers and cricket salads could become dietary staples by 2054, according to researchers from the University of York’s FixOurFood programme. The study suggests a growing shift towards sustainable food options, including lab-cultured meat and insect-based proteins, which could help reduce emissions, land use, and water consumption.
Bob Doherty, director of FixOurFood and dean of the School for Business and Society at the University of York, highlighted the potential for innovations like lab-grown meat, vertical farming, and 3D-printed food to reshape diets amidst climate change challenges. Traditional methods like pickling and fermenting locally-sourced, seasonal produce are expected to gain popularity.
A survey for Co-op’s Responsible Retailing Report, polling around 70,000 people since 1994, reveals that 72% of consumers are increasingly concerned about ethical and sustainable food. However, only 54% are willing to pay more for such products, down from 62% in 1994. Other key findings include a rise in fruit and vegetable consumption and an emphasis on British-sourced and recyclable packaging.
Cathryn Higgs, Co-op’s head of ethics, sustainability, and policy, affirmed the commitment to responsibly sourced food and reducing emissions, aiming for a 66% reduction in operational emissions by 2030.
