The Impact of Different Types of Foods in China

How do you get a country to change its national diet? That’s what China has been trying by introducing potato as a staple as part of an effort to improve food security. In this episode, we talk to three experts about why countries need to shift what their citizens eat, and what the optimum diet for our planet might be. 

Featuring Xiaobo Xue Romeiko, assistant professor of Environmental Health Sciences at University at Albany, State University of New York in the US, Paul Behrens, associate professor of energy and environmental change at Leiden University in The Netherlands and Marco Springmann, professor of climate change food systems and health at the London School of Hygiene and Tropical Medicine in the UK, and a senior researcher at the University of Oxford.

This episode was produced by Mend Mariwany and Katie Flood with sound design by Eloise Stevens. It was written by Mend Mariwany and Gemma Ware is the show's executive producer. Our theme music is by Neeta Sarl. Full credits for this episode are available here. Sign up here for a free daily newsletter from The Conversation.

Further reading:

• Our food system is at risk of crossing ‘environmental limits’ – here’s how to ease the pressure
• War in Ukraine is pushing global acute hunger to the highest level in this century
• Offering more plant-based choices on menus can speed up diet change