w dotcom ah ah, the outlook for the future is apocalyptic. this 6 years since the fatty sky, moth agreement, have been the seeks, hot ears on record. climate is toppia is no longer distant. i really was running dry. i'll have a feeling, i knew mas and people are dying. this is a challenge of our collective lifetime. we know something must change. we're running out of time enough of the thing. nature like a pilot fly less believe the car park, future generations will judge us for what we achieve. if we fail, they will not forgive us. we may not be aware of it,

but driving or flying for jesus fewer missions than our food system. nature cannot pay that price anymore. the doomsday device is real, even if we stopped burning coal, natural gas, and oil for all other purposes, immediately, we'll never be able to meet the periscope of limited global warming to 1.5 degrees . unless we change our eating habits radically. so let this be the moment we answer, history is call failure is not an option. failure is a death sentence. ah,

i know how serious climate change is. i know because i study night and day 247. when the movers and shakers in global politics get together to discuss saving the planet, they use her work to back up their claims. i love the sunflowers. the sunflowers are optimistic, cynthia rose. miss fog is a senior research scientist at nasa. she's a lead all through the food security chapter in the i. p. c. c. special report on climate change and land i b c. say stands for the inter governmental panel on climate change. it's organized by the united nations and periodically every 6 or 7 years. they gather the researchers of the world who work on climate change and they produce assessment reports. and those reports are the state of the science about climate change. few people in the world know more about the relationship between climate change and food and rosen's like and her co authors. we take

a food system approach. that means that we're looking at every single part, every activity that it takes to grow food, all the way to being on someone's table. so that starts with clearing land for agriculture. it starts with manufacturing, fertilizer and equipment. it includes all the on farm activities, crop production, livestock production, storage, transportation processing, retail. we take all those different boxes of activities and we study how those emit greenhouse gases, aggregate them, add them all up and are able to say the food system considered in its entirety. is responsible for one 3rd of total greenhouse gas emissions. it's an enormous amount. many of these emissions come from the stomachs of animals like these

cows handle emit roughly 70 percent of all of livestock emissions. that's why the beef is the focus of so much attention with the biggest source of greenhouse gas emissions related to nutrition is caused by clearing forests and draining people for agriculture. this land development is needed to grow the feed for livestock, but in this way, animals are energy wasted. for example, up to 15 calories of food must be grown and fed to get a single calorie of pool. so we need far more agricultural land that if we humans just i the grain el south in the i p c. c for security chapter. we assessed a range of dietary studies for different dias. and when we looked across the whole

range, the mitigation potential range from 0.7 to $8.00 giga tons of c o. 2 equivalent. if people would stop eating, meat should only consume fish. researches calculate, we could save around 4000000000 tons of c o 2 emissions annually. if everyone became vegetarians, it would be $6000000000.00 tons. and if we were all vegans and swore off eating animal products altogether, it would be $8000000000.00 times. that's more than half of all the greenhouse gases that are emitted from food production. if you reduce the consumption of in particular beef, not only do you reduce than the entire fermentation, then you free up land that's used to grow that feed. that can be used to grow human food, but also can be used to have reforestation a for

a station and carbon sequestration to sequester carbon and reduce the, the driver of climate change as well. mm hm. if we think about climate friendly eating, we're much in weekly corner markets, offering regional products globally eat locally, but only about 11 percent of the greenhouse gas emissions involve from nutrition, actually result from parking and transportation. what we eat is far more significant than where it comes from. on average, about 200 grams of seo to release to grow a kilogram of potatoes and even a kilogram of avocados, which is seen as bad for the climate because they have to be transported from south america. stallone result in 600 grams of c o 2. but a kilogram of pork raised in the village next door produce was 4.6 kilograms. only 8 times as much human beings tend to associate long trips with high emissions of carbon dioxide because we mostly travel these routes by plane. but most food is

transported on the moon was container ships and it's emissions per kilogram a minimum. only a fraction of the distance food must travel is done by an asparagus from peru, for example, has to be flown to europe tall, right? fresh instead of 400 grams of c o. 2 per kilo from the local market. the flight summit, 11.3 kilograms per kilo, and even that is still only half as much as the 21.7 kilograms from a single kilo regional organic b from the corner butcher shop. if we want to reduce the impact on your attrition has on the climate, there are 2 things we can do. waste less food and consume fewer animal products. we also have to though, be cognizant that there are many people in the world who probably really don't have those kind of choices in terms of choosing their diet and how their diet could

contribute to climate change. but for people who do have choices about what they eat, there is a growing realization that dietary choices can make a difference from a climate conservation standpoint, the case is clear in an ideal world would all be plant eaters bought were hung up on meat. most of us can't imagine giving it up entirely. this is the production who ruined val. demila and lo, a saxony. it's one of germany's largest sausage makers around $300.00 tons of pork and poultry are made into sausages here each week. yet since 2014 in the facility next door,

something previously unthinkable is taking place. trained watchers are making mate without meat on this basic mix of rape, seed, oil, and peas. they're making a vague and version of a sausage germans call tail 1st. ok, the texture this time is really nice. it's properly creamy. good, smoky flavors. okay, how do you imitate a product immediately? every one without using the main ingredient? had it. he was a c. we're using p protein for the teva time, we went for p protein instead of wheat or soi here. that's because it's got to be a spreadable product. hifi, meaning the characteristics that make soy so special. the jelling is something that would have a negative effect on a spreadable product and put it for other products. on the other hand, i need something that gels on it's gotta be slice the bosh. like you've got to

choose your raw materials accordingly. underwashed of how these raw materials need to do 2 things, replace the meat protein and provide the right texture when the reading. so it doesn't start with taste per se at of hardness still, it shouldn't distract twice. it's why soybeans have a knotty b, me taste, for example, or piece of a certain bitterness to them and to, to the vegetable ingredients. if that's naturally then did not truly show visor dusty. so in the end twisted fonts in the application, you can either utilize that has done hide it or make it into something else. so norton ordered so caution hung onto missouri. and even though many can clearly tell the difference in taste, business is picking up the market for vegetarian and vegan substitute products has been growing annually by nearly 30 percent worldwide. more than half of the population in germany uses the word flex, a tarion to describe themselves. after just 6 years,

reuben valden miller is now making more on meet substitutes than real. meet some and the suspect of my 2040 substitute meet will overtake the real thing involved. right? not the chair but making mid substitutes costs energy to the amount of soybean grown round. the world has increased by more than tenfold since 1968 p and union alone imports more than $30000000.00 tons of soil each year. creating space to grow. it is one of the main reasons for clear caught in the brazilian rain forest. so it's anything bought climate friendly, but only 2.6 percent of globally produced soil is made into toford. and just to point one percent into soy milk. by contrast, 77 percent goes into animal feet. we actually burn more so in the form of biodiesel,

the meat eat is toe food and as much as growing soil contributes to the destruction of the rain forest 4 times as much land is cleared for cattle posture. climate change is a poor argument against meat substitutes. the real problem is that it just doesn't taste the same. mm. our competition is the animal. so that's always what we're measuring ourselves here. we're really working to take down the cow from silicon valley, california, nearly next door to google and facebook making meet alternatives, has grown into a high tech project around 2000000000 dollars. an investment has gone into the company behind this burger. our approach impossible foods is to have a very like the scientific and technology driven approach. and we took basically

the 1st 5 years you're very much understand meet at the molecular level as a flavor scientist lewis climate is responsible for the development of new products at impossible foods, along with several 100 other scientists. she's working on solving the riddle. a vast sense of taste. labor is actually 2 things. it's taste and it smell. taste is just the 5 basic taste on your tongue, but what makes food is actually unique from one another is how they smell. and so that all comes from different aroma molecule that when you eat your food, your brain recognizes that pattern as the specific food flavor of bees. most people think that might be like one thing. it's just like a beast molecule, but it's not, it's actually a combination of, you know, up to hundreds of different molecules that, that, that pattern is registered by your brain as these. so we wanted to really break that down and understand what are all of those different aroma compounds that make

b has that same b, b. we use gas chromatography all tech commentary to breakdown those really complex mixtures of flavor molecules. so we can understand what they each are individually and how they impact the sensory experience of eating meat. the researchers have simulated the process of happens doing no cooking. that allowed them to find out which substances produce typical meter and when heated, once we were able to find out what those precursors were. and they're actually just very simple nutrients like amino acids sugars and vitamin. but when we then cook those mixers together, we found that it didn't actually taste very similar to me. it was like savory and kind of close, but it wasn't there. and so the, the key part that was missing was having heem it's no coincidence that he looks like blood as

a component of he mcclendon it normally transports oxygen to the veins of all humans and animals. what do you think it's a fight as if i had bitten my lip or something? climb and says this little into blood in the flavors that emerge chewing heating of the secret of the taste of re me. no animals had to be slaughtered force. the researchers extracted genes from roots which contain him in small amounts, inserted this dna in east the genetically manipulated g as in fermented in a sugar solution in a bio reactor to purchase the have. ah, that was one of the most important discoveries that we made. it's the exact same chemistry that happens when you cook our products. when you cook the animal, the products should be a similar as possible to the original. every other detail is conscientiously copied as well. this is an example of one of their pieces of equipment or some people kind

of call it an e mouth. you can imagine putting like a burger patty or, you know, piece of steak in there. and then the instrument is able to apply a very specific amount of force over time to sort of mimic that, to down. and you can do it like multiple time. and it measures the, the force that it, that it takes to do that. and you can learn how tender is the needs. how resilient is it? does it spring back? all this, if it has an ambitious aim to change the world, because unlike group involved a mueller impossible foods believe that in the future, there is no place to traditional me. i think if we really want to reverse the negative impact that animal agriculture has had on climate change, we absolutely have to get rid of all of it. i think that as we start to whittle away at that and consumers understand the benefit of more sustainable choices,

it's no longer going to be cost competitive to raise animals for meat. i literally think that like, are the next generations will look back and say, that's crazy that we ever used animals to get neat. it's just one of the most inefficient technologies that we have impossible food's approach isn't the most radical by far a global race to innovate has long been puting companies and the powerful investors against each other home to some of the competitors, israel, where they are trying to manufacture we'll meet with the concept is simple. meet is no more than kind of old tissue, which is made up of billions of individual fell under the right conditions in the right nutrients solution. every single cell has

the potential to devise and multiply exponentially, even out fine of the body. we can take the sales from an animal, make them immortal, essentially, allow them to grow forever. and when you're doing that you can produce, well, everything you want to. yeah called me is, is to found a future meet one of the companies that's closest to achieving this. this is where a real magic happens. media is being prepared in one tank and then it feeds these 2 huge wrestles and to get or, or they can produce about 500 kilograms of meat a day. it's pick production efficiency. ah, so this is essentially a cow a day in a room that is more or less the same of people's living room, right,

or, or a large, relatively large kitchen. if you think that a cow needs about 10 months to grow and reach maturity, you can imagine, you know, what type of size will replace here. muscle cells grow in this tank. they give to meet the right texture, fat cells cro in and not the take the hey carry the taste. but the key question, does it taste like meek? this is lam gabon, the very common vision israel. it has a significant smell, which is very difficult to get in the plant face. mean it's smells like me. he feels like me. you actually said com isaac right in front of you. this is the my ard reaction. it's a process that combines the dna off the cells together with the proteins and the lippitt and gives you hundreds of our mac. the compounds that are critical for the

flavor in the texture of me. enough of me talking here at this table. normally it's investors not film crews taste testing lucille from it from that you know, now the smell and taste are the same as real meat. because after all, it is real mate. i couldn't get richard. i'm grabbing the wine cellar farm, the hunt behind. but if it were up to yeah, come to me as we'd replace all forms with the quiet humming of. ready text me, this is the planetarium solution, not a national one. to 2 scape one,

we need to produce this everywhere. dozens of his competitors working toward the same goal. sounds like meet tech 3 d, now called stakeholder a developing meet presses that he used to mon, the cells interpreter side shapes they convinced that they can make, makes its healthier, more environmentally friendly and taste here. the new original. it sounds too good to be true because it is to get to be true. jeff fessler is an investigative journalist who writes about the food industry. you can have it all right, a don't have to kill an animal. you don't have to deal with all these environmental externalities. ah, it's, it's almost like the promise of eating without guilt. fessler spent months researching, so coaching technology. so how do you find out when you're working on the scale? if it can kind of, you know, blow up and scale, is that through modeling or does it just work at a certain scale? if you try various sizes of the fix bed, this is not

a new technology. believe it or not, these companies will, will kind of suggest this as radical and, and, and fundamentally new. and it is new in one way. it's new that humans have never eaten cultured animal cells before, but we've been culturing animal cells for a long time in vaccine production in gene therapy in monoclonal antibody production . the technology exists. and if there was a way to dramatically scale up cell production, you know, companies like pfizer would a really wanted to figure that out. he says these experiences from ease of practical application should make a skeptical. these are very, very expensive processes. and when you're using these processes to make drugs, um, something like, you know, gene therapy, that makes a lot of sense, right? because it's, it's high expense, but it's also a high cost. but for companies that are going to use the technology to produce,

meet the math doesn't at up, there's a fundamental misalignment because the process is very, very expensive and what they're trying to create as the end result is what are currently some of the cheapest products in the world and you can't just, you know, culture, animal cells in a brewery or in the back of a restaurant. this is an incredibly ah, vulnerable process that needs to happen in an as septic environment. so in other words, there can't be any bacteria. there can't be any vi braces or else they probably will find their way into the buyer reactors and spoil the process. if you are a get even a speck of bacteria through a little, you know, crack in a piper something into your reactor. you're just going to culture bacteria cuz they multiply so much more quickly than animal cells do. jo, faceless says if we don't change the rules of biology, eat the problem, remain unsolvable. one source told me if you really want to make the stuff cheaply

and feed the world with it, you have to have a vast facilities right. just the way that we have vast feedlots and vast slaughterhouses now. but for cell culture, you also have to have clean facilities. and the problem is you can't have both. the bigger facility gets, the harder it is to maintain the, you know, the, a septic conditions that you need to successfully do a cell culture. but then the smaller it is, the cleanness gets easier, the more expensive it's going to be. so there's a, there's a kind of built in bottleneck there. he's calculated that a hamburger and a restaurant would end up costing a $100.00. at least, soccer is a different way of feeling that wow, healthy of affordable st. this facility is up to. you will see in your 1st month's article hit the sector like a bomb. he made a few optimists into skeptics. others explained in detail why they think all the

problems are solvable. but no one knows if the industry's investment bubble could boost any day. or perhaps in vitro meat could better be compared with solar cells, which are already cheaper today than predicted for 2050 just 10 years ago. at any rate, jo fessler is right about one thing. we don't have much time to stop climate change . ah, yes, still heavy for climate. these us. if we want to change the world, we can't rely on technological progress alone. either we stop it or it stops us, or investors are interested in growing meet without killing animals. 3 months after fessler article, future meet received in nearly $350000000.00 investment. the biggest contributor, tyson foods, the world's 2nd largest producer of me,

ah, with in good shape. it is about love and enjoyment, but some times it's complicated. why is it so difficult to be satisfied? healthy? i'm fit, sweet delusions, detox promises and dubious trends enough with

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as our documentary series of founders, valley colleagues, africa meet the founders, impelling their continent through digital innovation. transforming, working with health and living conditions in their country and inspiring world with their ideas. founded valley africa watch. now, on w documentary with, what did you have for lunch today? healthy eating is fashionable and not just on social media. but opinions differ on what counts as healthy you've probably seen this pyramid before, but in recent years, new trends have turned it on its head.