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Feeding the future
Radical solutions for food and nature
THIS WEEK’S DEEP DIVE
George Monbiot on the future of food
BY GAVIN ESLER

Gavin Esler interviews George Monbiot about his radical vision for sustainable eating. Monbiot advocates for precision fermentation technology that creates convincing meat alternatives from microbes, potentially reducing land use by up to 138,000 times compared to beef production while allowing vast areas to be rewilded.
“There are only two things you need to do to prevent climate breakdown. One is leaving fossil fuels in the ground. The other is to stop farming animals”
Perspectives
A quarter of Britain's 250 bird species are now on the conservation Red List. The damaging causal effects of making the land more productive for food are legion
“What could be less conservative than squandering the long-term capital that must sustain future generations for the short-term profits of a few?”
Featured Podcast: How to Save It
Uplifting news from our friends at Whitley Fund for Nature
What makes a person dedicate their life to saving a frog? Or switch from protecting iconic species like gorillas in Rwanda – to cranes? What would you do if fields of local orchids just disappeared and you knew who was trafficking them?
Narrated by wildlife broadcaster Kate Humble and WFN Founder Edward Whitley, Season 2 of How to Save It speaks to the conservationists whose life choices are sustaining the wildlife and ecosystems we need to survive.

WFN Ambassador Kate Humble and WFN Founder Edward Whitley recording Season 2 of “How to Save It”
TUNE IN NOW ON
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