A healthier, climate friendly alternative to ultra-processed fake meat products
Image courtesy of the The James Hutton Institute
As food giants develop ultra-processed, low-nutrient products, like vegan shrimp, one research team is exploring routes to market for healthier alternatives to fake meat protein that also support local jobs. The Scottish Bean was gifted to the James Hutton Institute by Henry Taylor in 2017, whose work breeding the bean started around 30 years ago.
We are visiting Pete at The James Hutton Institute to discuss the Scottish bean trials and healthier, more climate-friendly diets.
Check back here soon for our full interview.
A rapid transition to sustainable farming and land use by 2030 is one of 5 'no regrets' actions we are urging government to take to speed real climate action.