Andrew Wasley is an investigative journalist who specializes in food production and how it contributes to environmental problems. He is a member of the not-for-profit Bureau of Investigative Journalism, an organization that firmly believes in the vital role of investigative journalism in keeping a strong democracy. Andrew is also the author of The Ecologist Guide to Food, where he talks about the dark side of the food we eat with stories involving animal suffering, the destruction of ecosystems, pollution, and human rights abuses.

Andrew joins me today to discuss how food industries are contributing to antibiotic resistance and creating superbugs. He describes his investigative work and how his research changed the way people perceive the food they eat and explains why regulation is not always practical when it comes to preserving our natural resources. Andrew also shares facts about antibiotic overuse, its short and long-term consequences, and describes why he’s not overly optimistic about the future of food production.

"Ultimately, it's about stopping and thinking where your food is coming from." - Andrew Wasley

This week on Ctrl-Alt-Meat:
Andrew's research on deforestation and antimicrobial resistance
How the pandemic made politicians talk about major food problems
How mass food production and consumption negatively impact our forests
Why reducing meat consumption won't really fix the deforestation problem
How soy consumption and production contribute to global deforestation
Why a "clean" supply chain is no longer free from "dirty" sources
Is regulation the best way to improve our conservation efforts?
The overuse of antibiotics in the food supply and the spread of superbugs
Why it's the less developed countries that will suffer when antibiotics no longer work
The best way to effect change in the awareness of the overuse of antibiotics in food
The consequences of antibiotic overuse
Positive results of the investigations and research Andrew and his team have done
The ethical and hygienic practices for food safety and abattoirs
Why Andrew is not optimistic about where the food industry is going

Resources Mentioned:
UN Climate Change Conference COP26

Connect with Andrew Wasley:
Andrew Wasley Official Website
The Bureau of Investigative Journalism
Blog: Eating the Earth: Our Investigation of Industrial Farming
Book: Ecologist Guide to Food
Andrew Wasley on Twitter

Resetting the Food System for a Better Tomorrow

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Andrew Wasley is an investigative journalist who specializes in food production and how it contributes to environmental problems. He is a member of the not-for-profit Bureau of Investigative Journalism, an organization that firmly believes in the vital role of investigative journalism in keeping a strong democracy. Andrew is also the author of The Ecologist Guide to Food, where he talks about the dark side of the food we eat with stories involving animal suffering, the destruction of ecosystems, pollution, and human rights abuses.
Andrew joins me today to discuss how food industries are contributing to antibiotic resistance and creating superbugs. He describes his investigative work and how his research changed the way people perceive the food they eat and explains why regulation is not always practical when it comes to preserving our natural resources. Andrew also shares facts about antibiotic overuse, its short and long-term consequences, and describes why he&rsquo;s not overly optimistic about the future of food production.
"Ultimately, it's about stopping and thinking where your food is coming from." - Andrew Wasley
This week on Ctrl-Alt-Meat:
<ul>
<li>Andrew's research on deforestation and antimicrobial resistance</li>
<li>How the pandemic made politicians talk about major food problems</li>
<li>How mass food production and consumption negatively impact our forests</li>
<li>Why reducing meat consumption won't really fix the deforestation problem</li>
<li>How soy consumption and production contribute to global deforestation</li>
<li>Why a "clean" supply chain is no longer free from "dirty" sources</li>
<li>Is regulation the best way to improve our conservation efforts?</li>
<li>The overuse of antibiotics in the food supply and the spread of superbugs</li>
<li>Why it's the less developed countries that will suffer when antibiotics no longer work</li>
<li>The best way to effect change in the awareness of the overuse of antibiotics in food</li>
<li>The consequences of antibiotic overuse</li>
<li>Positive results of the investigations and research Andrew and his team have done</li>
<li>The ethical and hygienic practices for food safety and abattoirs</li>
<li>Why Andrew is not optimistic about where the food industry is going</li>
</ul>
Resources Mentioned:
<ul>
<li><a href="https://ukcop26.org/">UN Climate Change Conference COP26</a></li>
</ul>
Connect with Andrew Wasley:
<ul>
<li><a href="https://www.andrewwasley.com/">Andrew Wasley Official Website</a></li>
<li><a href="https://www.thebureauinvestigates.com/">The Bureau of Investigative Journalism</a></li>
<li>Blog: <a href="https://www.thebureauinvestigates.com/explainers/eating-the-earth-our-investigation-of-industrial-farming">Eating the Earth: Our Investigation of Industrial Farming</a></li>
<li>Book: <a href="https://www.goodreads.com/book/show/21346339-ecologist-guide-to-food">Ecologist Guide to Food</a></li>
<li><a href="https://twitter.com/Andrew_Wasley?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor">Andrew Wasley on Twitter</a></li>
</ul>
Resetting the Food System for a Better Tomorrow
Thanks for tuning into this week&rsquo;s episode of Ctrl-Alt-Meat. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
<a href="https://podcasts.apple.com/us/podcast/control-alt-meat/id1586643902">Apple Podcasts</a> | <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Control-Alt-Meat-p1520511/?topicId=165930221">TuneIn </a>| <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL2NvbnRyb2wtYWx0LW1lYXQvcGxheWxpc3RzL3BvZGNhc3QucnNz">GooglePlay</a> | <a href="https://www.stitcher.com/podcast/podcast-network-solutions/control-alt-meat">Stitcher </a>| <a href="https://open.spotify.com/show/3yzVwMGNfTi6KHLGZzPpuR">Spotify</a> | <a href="https://iheart.com/podcast/87108396">iHeartRadio</a>
Be sure to share your favorite episodes on social media to help us reach more listeners, like you.
Join us on <a href="https://www.linkedin.com/company/jeremy-coller-foundation/">LinkedIn</a> and for more exclusive content and information, <a href="https://www.ctrl-alt-meat.com/">visit our website</a>.

The global food system is facing unparalleled challenges and changes. So how can we reset for a better, more sustainable future? Introducing control alt meat, the weekly podcast that explores the issues transforming the global food business. Join us as we speak to the innovators and investors, policymakers, product developers, scientists, and chefs who are all on the frontline reshaping the future of our food.

The global food system is facing unparalleled challenges and changes. So how can we reset for a better, more sustainable future? Introducing control alt meat, the weekly podcast that explores the issues transforming the global food business. Join us as we speak to the innovators and investors, policymakers, product developers, scientists, and chefs who are all on the frontline reshaping the future of our food.

Ctrl-Alt-Meat

The global food system is facing unparalleled challenges and changes. So how can we reset for a better, more sustainable future? Introducing control alt meat, the weekly podcast that explores the issues transforming the global food business. Join as we speak to the innovators and investors, policymakers, product developers, the scientists and the chefs who are all on the frontline reshaping the future of our food.

The global food system is facing unparalleled challenges and changes. So how can we reset for a better, more sustainable future? Introducing control alt meat, the weekly podcast that explores the issues transforming the global food business. Join as we speak to the innovators and investors, policymakers, product developers, the scientists and the chefs who are all on the frontline reshaping the future of our food.

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