This paper used a survey to explore consumer views of burgers made from beef, plant-based or cultured meat. The survey participants were asked to choose, hypothetically, between the varieties of burger and were told that all burgers tasted the same (the participants did not actually get to try any burgers during the experiment). The results predict that, if prices were equal, 65% of consumers would buy the beef burger, 21% the plant-based burger, 11% the cultured meat burger and 4% would not buy any.

This paper is the first to provide US data about what people eat when they reduce their meat consumption without becoming vegetarian or vegan. The objective of the research was to understand what is eaten in meatless meals and Americans’ attitudes to and perceptions of meat reduction.

A new paper finds that a range of “ambitious but not unrealistic” climate mitigation options could, together, mean that using bioenergy with carbon capture and storage (BECCS) is not necessary for staying within 1.5°C of warming. Mitigation options considered include limiting population, lower meat consumption and use of lab-grown meat, lifestyle changes such as lower car use, electrification of energy end-use sectors, high efficiency manufacturing, agricultural intensification and mitigation of non-CO2 greenhouse gases.

The Cities & climate change science conference event was held in Edmonton, Alberta on 5-7 March. Recordings of some of the sessions are available here.

A recording of the webinar “Methane and global warming in the 21st century” by Bob Howarth of Cornell University is available here.

A information site about clean meat and cellular agriculture has been launched by the Cellular Agriculture Society. It discusses applications of cellular agriculture including lab-grown meat, leather and silk and introduces terminology such as “neomnivore”, i.e. a person who only eats cellular agriculture products.

The Sustainable Restaurant Association has launched its One Planet Plate campaign, asking restaurants to showcase sustainable and ethical eating by devising one dish that uses local sourcing, zero waste, better meat, lower carbon footprint or other environmental or ethical considerations. Hundreds of restaurants are taking part in the scheme.

Start-up Wild Type have raised $3.5 million towards the development of a platform and set of technologies that they hope could allow any type of meat to be cultured in the laboratory.

A sugar tax came into force in the UK on 6 April. Soft drinks manufacturers will be levied 18p per litre of drink that contains more than 5 grams of sugar per 100ml. Unsweetened fruit juices and milk are exempt.