Making the Food of the Future

Agriculture contributes a quarter of the world's greenhouse gas, and 60% comes from manure and methane emissions from animals like cattle. How is the beef industry changing to address this challenge? Could plant-based or clean meat truly change our diets enough to make an impact? Nicole Johnson-Hoffman from the Global Roundtable for Sustainable Beef, Bruce Friedrich from the Good Food Institute, and Professor Max Bazerman discuss how to produce high quality protein to feed the world in the face of climate change.