The science of how food impacts our health and environment

Veganism is having a moment. From ‘Veganuary’ promotions to whole lines of products in fast-food chains such as KFC and Greggs, there is a concerted effort to lure customers away from meat and dairy. But with the boom comes a deluge of quackery and misinformation.

In this episode Marco Springmann, a public health researcher at Oxford University, separates fact from fiction. He tells Anushka Asthana what the data says about the health and environmental impact of veganism and cutting out meat and other animal products. Here is a direct audio link.