Dale Vince

What we eat has a massive impact on global warming. Meat and dairy are among the biggest drivers of the climate crisis - creating more planet-warming emissions than all the cars in the world. As we all try to reduce our carbon footprints, it’s not surprising that the global market for meat alternatives that come from soy or pea protein is growing at a huge rate. In fact it’s estimated that by the end of the decade it will be worth nearly 20 times what it was in 2018. But are these meat substitutes as good for the planet as we’d like to think? Presenters Graihagh Jackson and Simon Maybin are joined by: Reporter: Paul Furley BBC Radio Gloucestershire Dale Vince, Chair of Forest Green Rovers, UK Gustavo Guadagnini, Director of the Good Food Institute in Brazil Dr Ximena Schmidt, Senior Lecturer in Chemical Engineering at Brunel University, UK Nick Jacobs, Director of the International Panel of Experts on Sustainable Food Systems Email us: theclimatequestion@bbc.com Producer: Georgia Coan Researcher: Natasha Fernandes Production Coordinators: Helena Warwick-Cross and Siobhan Reed Series Producer: Alex Lewis Editor: Richard Fenton-Smith Sound engineer: Tom Brignell

Dale Vince, a pioneering green energy industrialist and owner of the world’s first vegan football club, shares his extraordinary journey from a new age traveler to an eco-entrepreneur. He discusses the monumental Battle of the Beanfield and its impact on his life. Vince reveals his groundbreaking innovations, including the electric supercar and Eco Park stadium. He also critiques traditional energy policies and emphasizes the need for a shift towards green economics, while sharing thoughts on his future projects and the significance of plant-based diets.

Carly McLaughlin, a carbon emissions expert, Dale Vince, a green energy pioneer, and Danusha Samal, a sustainable entertainment advocate, come together to challenge the environmental impact of live events. They discuss groundbreaking initiatives in Liverpool aiming to marry fun with sustainability. Highlights include innovations like battery-powered equipment for concerts and plant-based catering options. The conversation also tackles the complexities of reducing waste in sports and entertainment while maintaining their joyful essence.