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Scotland Outdoors

Food for the Climate - What We Should Be Eating and Growing in the Future with Professor Mads Fischer-Moller

Scotland Outdoors

BBC

Nature, Society & Culture, Science

4.7709 Ratings

🗓️ 8 December 2021

⏱️ 30 minutes

🧾️ Download transcript

Summary

Helen Needham speaks with Professor Mads Fischer-Moller of Scotland's Rural College.

Transcript

Click on a timestamp to play from that location

0:00.0

Did you know that you can listen to many of your favourite podcasts first on BBC Sounds?

0:06.6

Like Desert Island Discs, where you can hear castaways like Cher, Gareth Southgate and Nick Cave,

0:12.7

and enjoy longer versions of the music they've picked.

0:15.7

Good things come to those who don't wait.

0:18.7

Listen to your favourite podcasts first on BBC Sounds.

0:23.9

The Scotland Outdoors podcast from BBC Radio Scotland.

0:33.3

Hello and thanks very much for choosing this podcast. I'm Helen Needham. I'm standing here overlooking

0:40.2

the grazing land of my family farm here in Aberdeenshire. I can see deer, cattle, sheep and horses.

0:48.0

Following on in her father's footsteps, although in another part of the country, my mother's dedicated

0:53.6

her life to producing food from this land.

0:56.0

She's done all sorts. She's grown lettuces and polytunnels for the local supermarket.

1:00.0

She's grown neaps, tatties, bred predigree, cimental cattle, grown oats for porridge, moved into deer farming.

1:08.0

The list goes on.

1:09.0

For farmers like her, especially those who are from the

1:12.8

older section of the community, it's difficult to hear messages about the contribution of climate

1:18.4

change by agriculture and to imagine a future where meat production is no longer at the heart of what

1:25.1

they do. As my guest describes it, an inconvenient truth.

1:30.6

So, what should we be eating in the future

1:33.0

to help mitigate the effects of climate change?

1:35.9

Is it better for the planet to import more plant-based foods?

1:39.6

Is it okay to eat locally sourced meat?

1:42.3

Or is meat totally off the menu?

...

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