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Hello, I've finally gone upstairs in the press room, and this is where all the newspaper

journalists and web site journalists work, and they've actually got a really nice view

of the river, and because it's tea time, there's a beautiful sunset as well.

Anyway, the reason I've come up here is to speak to Olivia Rudgard, who's the environment

correspondent from the Telegraph.

Hello.

And we've got an update on Quasson vs Baconroll.

So when I went for breakfast yesterday in the cafe here, I checked the menu, which has

the carbon counts for all the dishes, and it said a plant-based Quasson produced more

carbon than a baconroll, which I was quite surprised by.

You were quite surprised by it, too, I'm guessing.

Yeah, I mean, it doesn't really go along with a lot of the things we hear about plant-based

food being better for the environment, so it was quite surprising, and the French, I think

the French environment minister decided to weigh in, which added a fun new facet to it.

In an interview with me, actually, just to give myself some credit.

A Quasson is so good, but it is fat, and it's not the best carbon footprint.

So you've done some digging, what is the latest?

So the latest is I found out who provided the catering here at COP26 and dropped them

in email, and essentially what's happened is they've actually used the labels for what

we might think of as traditional normal croissant, which obviously is made with butter, and

that's actually the label they've used on their plant-based croissants.

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