Eating our way to a more sustainable future

The way we eat is taking its toll on the planet, with food production accounting for over one-third of global greenhouse gas emissions. For a greener future, not only do food systems need to change drastically, the way we eat does too. But could serving lab-grown meat and insects for dinner really solve the global food sustainability crisis? Josie Delap, The Economist’s international editor, and Jon Fasman, US digital editor and author of our Technology Quarterly about the future of food, answer your questions.