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Food, Beverage & Hospitality

Meat: The Future

Animal feed and the quality of livestock living conditions are being reduced to remain globally competitive, while rising fuel costs have led to the ban of oil-based fertilisers for organic production. In the face of such challenging times for animal-rearing, food futurologist Dr Morgaine Gaye looks at the future of meat, the possible alternatives, and how technology and fashion will play a part in dinner for carnivores.

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Published:
9 Jan 2012
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