159. How to Feed the World without Devouring the Planet

<p><span style="font-weight: 400;">Regenesis: Feeding the World without Devouring the Planet</span> <span style= "font-weight: 400;">is the title of George Monbiot’s new book and an essential challenge that we explore in this Future of Food episode, with the help of George and three other guests committed to transforming our food system. As the current global food crisis continues to push more and more people to the brink of starvation, join us as we take a deep dive into the root causes of the crisis. Surface with a diverse and exciting range of solutions that could ensure we have a ‘glocal’ diverse food system, and a paradigm shift in the way we produce protein that regenerates our planet and feeds our population. </span></p> <p> </p> <p><span style="font-weight: 400;">Our four contributors to this episode are:</span> <strong>George Monbiot,</strong> <span style= "font-weight: 400;">celebrated author, activist and environmentalist;</span> <strong>Dr Laura Pereira</strong><span style="font-weight: 400;">,</span> <span style="font-weight: 400;">Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden;</span> <strong>Dr Ruchika Singh,</strong> <span style= "font-weight: 400;">Director of Sustainable Landscapes and Restoration at the WRI or World Resources Institute in India; and</span> <strong>Josh Tetrick,</strong> <span style= "font-weight: 400;">Co-Founder and CEO of  Eat Just Inc.  You can find their short biographies and links to their work and media platforms below. </span></p> <p> </p> <p><span style="font-weight: 400;">All of our guests were incredible, but a special acknowledgement goes to Ruchika who recorded her interview during the middle of a heat wave in India. It should bring home to us all how climate change is already severely affecting particular regions right now. </span></p> <p> </p> <p><span style="font-weight: 400;">A huge thanks as ever to The Ikea