麻豆社

Dining on lab-grown meat or ground-up insects could lead to big savings in carbon emissions and water, as well as freeing up land for nature.

Scientists at the University of Helsinki have produced a study saying there'd be big environmental benefits if those who can move their diets towards novel foodstuffs -- grown in labs, derived from algae, fungi and powdered seaweed - did so, rather than consuming dead animals or animal by-products.

Rachel Mazac, one of the authors behind the report, told Newshour's Tim Franks more about the investigation and the impact switching to food like cultured meats and milk could have.

(Photo: An insect on a fork. Credit: Getty Images)