Amy Scott

Join Amy Scott, a Marketplace reporter and host of How We Survive, and Jonathan Blutinger, a Columbia researcher who crafted a food 3D printer, as they explore the future of meat alternatives. They tackle the daunting challenge of reducing emissions from livestock, emphasizing the potential of lab-grown and 3D-printed meats. Jonathan shares insights on texture-mapping techniques to replicate the feel of real meat, making the transition to plant-based diets more appealing. Discover how innovative technology could change our relationship with food!

In this insightful discussion, Amy Scott, a Marketplace reporter and host of How We Survive, delves into the impacts of climate change on cocoa production. She explains how extreme weather events are driving up cocoa prices and threatening future supplies. The conversation also explores innovative solutions like lab-grown chocolate, detailing how it's created from cultured cocoa cells and the exciting potential for its market release. Join Amy as she uncovers the future of chocolate in a changing climate.

David Kelly, Chief Global Strategist at JPMorgan Funds, discusses potential Federal Reserve interest rate cuts amidst economic uncertainty. Meanwhile, Amy Scott, host of the climate podcast How We Survive, shares fascinating research from UC Davis on using seaweed to reduce methane emissions in cattle. The study reveals that a seaweed additive can alter cows' microbiomes, leading to a significant decrease in emissions. This innovative approach could transform livestock farming and help combat climate change.

Amy Scott, host of Marketplace's Climate Solutions podcast and reporter, dives into the intricate links between food systems and the climate crisis. She explores the burgeoning world of cell-cultivated meats, discussing their potential benefits and the backlash they face. Amy also highlights trade-offs in modern farming, efficiency versus animal welfare, and the importance of individual action, like reducing ruminant meat consumption. Plus, she shares a heartwarming thrift-store story about finding vintage china that underscores sustainability.

Amy Scott, a reporter for Marketplace's Climate Solutions podcast, dives into the intricate link between food systems and climate change. She shares her experience tasting lab-grown foods like chocolate and chicken, highlighting their potential to reduce overfishing. Controversies around cultivated meat stem from cultural ties and state bans. Amy discusses the emissions tradeoffs in agriculture and offers practical advice: reduce meat consumption and embrace composting. Plus, she shares positive news on increasing clean energy investments.