Healthier diets and reducing food waste are part of a combination of solutions needed to ensure food security and avoid dangerous climate change, say the team behind a new study.
The makers of the beef extract called Bovril were pioneers in the dark arts of marketing. Speaking tomorrow at the Oxford Symposium on Food & Cookery, Cambridge University historian Lesley Steinitz will show how that famous black gloop won a cherished place in the heart of the nation.
Research quantifies the reduction in greenhouse gases, as well the effect it would have on health, if UK cut amount of red and processed meat eaten.
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