About this episode
Cows emit greenhouse gases when they eat, which contributes to global warming. But is it possible to produce meat in a climate-friendly way?
Grace Livingstone visits a carbon neutral certified ranch in Uruguay, where farm manager Sebastian Olaso shows her around. She also meets Javier Secadas, a small farmer who raises cattle on natural grasslands, and agronomist Ignacio Paparamborda, from the University of the Republic in Montevideo.
Grace hears from Pete Smith, Professor of Soils and Global Change at the University of Aberdeen, and Dominik Wisser, Livestock Policy Officer, from the United Nations’ Food and Agriculture Organisation.
She tries to find out if it is possible to produce meat in a way that is both good for nature and the climate. Or whether we need to stop eating meat to cut emissions.
Presenter/Producer: Grace Livingstone (Image: Cows grazing in Uruguay. Credit: Getty Images)
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