The world is getting hotter, drier, and more crowded. By 2050, there will be ten billion humans across the globe, while at the same time there may be far less land suitable for growing food.
There's also a growing awareness that our diet and food choices can have a significant impact on our carbon footprint: while innovations like lab-grown foods may provide lower emission options, and new technologies may make our food supply more adaptable and robust, there are clearly many challenges ahead.
Put simply: what is the future of food?
Joining Prof. Millican in this bonus episode are Dr Monika Zurek and Dr Jim Woodhill, from the Food Systems Group at the University of Oxford's Environmental Change Institute. You can find out more about their work here: www.eci.ox.ac.uk/research/food/
Find out more about Oxford’s climate research at: bit.ly/trueplanet