Decarbonizing Protein: 3 Levers That Could Transform the Industry

The global food sector produces over a fifth of greenhouse gas emissions, but receives just 3% of climate investment. A Climate Knowledge Initiative workshop reveals the top strategies experts agree could reshape how we produce protein, cut emissions, and meet rising demand.

Article Authors: Katie Gilbert, Isabel Hoyos & Gernot Wagner

Read the full article via Columbia Business School and check out a deep dive on sustainable proteins.