Episode 1: Red meats role in a healthy and sustainable diet

Hosted by the Northern Club in Auckland in front of a live audience of foodwriters, nutritionists, and dietitians, a panel made up of scientists and food industry experts were tasked with tackling the challenging question; Does New Zealand-produced red meat have a role in a healthy and sustainable diet?

The panel covered a range of topics addressing whether we can meet the nutritional needs of exponential population growth, whilst working within the sustainable limits of planetary health.

The discussion was facilitated by NZ Herald journalist and editor-at-large of the Healthy Food Guide, Niki Bezzant who was joined by Dr Denise Conroy, Senior Scientist at Plant & Food Research; Dr Mike Boland, Principle Scientist at the Riddet Institute; Dr Mark Craig, a Auckland-based GP advocating a whole food, plant-based diet; Jeremy Baker, Chief Insights Officer for Beef + Lamb New Zealand Ltd; and Angela Clifford, CEO of Eat New Zealand.