Meliora: a podcast from the Sustainability & Resilience Institute
Welcome to the Meliora Podcast from the Sustainability and Resilience Institute at the University of Southampton!
This podcast explores the greatest and most wicked problem that is sustainability, whilst looking at how we are collectively addressing this critical global challenge.
Sustainability needs to be addressed by understanding how the economy, society, culture, politics and environment intersect, and this is the focus that informs each episode of the Meliora podcast.
In each episode, host Professor Simon Kemp and guest hosts are joined by a variety of guests, including academics, students, staff, researchers, alumni, community groups and business leaders.
The aim of the podcast is to shine a light on the vast range of topics surrounding sustainability and to allow listeners to learn about the critical challenges we face, as well as how they can be part of the solution. We also ensure our fantastic students have the opportunity to share their brilliant work with the world.
Podcast host: Professor Simon Kemp, Deputy Director of the Sustainability & Resilience Institute, University of Southampton
Podcast editors: Lily Killner, Sophie Green, Libby Kale, Jack Dinham, Ellie Howell, School of Geography and Environmental Science, University of Southampton
Podcast communications: Hannah Parish, Alexander Ayerst, Maya Stevens, University of Southampton
Please do get in touch to discuss this podcast and any of the issues we raise by emailing sri@soton.ac.uk
Follow us on instagram and X: @meliorapodcast
Meliora: a podcast from the Sustainability & Resilience Institute
Traditional Meats Vs Lab-Based Meats: The Sustainability Challenge of the Meat Market
In this episode of the Meliora podcast Student Takeover Season we are discussing the impact of meat production and the potential of lab-grown meat as a sustainable alternative. We discuss the current and future projections of sustainability challenges in relation to the widespread consumption of meat-incorporated diets. We will be discussing the pros of the newly emerging product of lab-made meats and the positive impacts they could have on reducing this burden. We highlight some of the challenges of introducing lab-made meats to the public, considering market potential and cultural impact, to show how they are not an effective or practical means of lowering meat consumption from a sustainability perspective
Host: Hannah
Guests: Paloma and Asmi
