Episodios

  • 1: Whats the Beef?

    1: Whats the Beef?
    Nov 11 2020
    In the first episode of the series ‘Whats the Beef?’ environment consultant  Séamus Murphy speaks to Beef specialist Robert Ramsay. Beef has one of the highest carbon footprints of all meat products and has received the most scrutiny in the media because of this. In this discussion, the environmental impacts of beef production are examined as well as the increased scrutiny farming is receiving due to it climate change impact. The difference between beef production in Scotland as opposed to other parts of the world is looked at and what the future might hold for beef.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    40 m
  • 2: Greenhouse Gas Emissions: Not Just a load of hot air!

    2: Greenhouse Gas Emissions: Not Just a load of hot air!
    Nov 18 2020
    In this episode SRUC researcher Dr. Alasdair Sykes talks to Séamus Murphy about where emissions come from in a farming system and tackles some of the confusion surrounding methane and soil carbon. Later in the episode environment consultant Iain Boyd talks about some of the impacts climate change will have on farmers ability to produce food in Scotland and how society and farmers are responding to the climate change threat, As well as the impacts COVID 19 might have on our response.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    31 m
  • 3: Local Matters

    3: Local Matters
    Nov 25 2020
    Knowing where our food comes from is something that has become more and more difficult through the years. The disconnect between where we buy our food and the farms that produce it has led to a gradual decline in understanding the links between the farm and the food on our plates. In this episode Chef Neil Forbes from Edinburghs Cafe St Honoré and Sascha Grierson of Grierson Organics discuss the benefits and value of supporting local producers. The conversation touches on topics such as food waste, organic farming and food education.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    1 h
  • 4: Reducing our Carbon Footprint

    4: Reducing our Carbon Footprint
    Dec 2 2020
    In this weeks episode the discussion moves towards mitigation, what can be done to reduce the carbon footprint of our food and farms in Scotland. Researcher Alasdair Sykes  talks about the science behind mitigation and Professor Davy McCracken of SRUCs hill and mountain research centre speaks about how the science can be practically applied to help us reach our net zero targets.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    32 m
  • 5: Milking It

    5: Milking It
    Dec 9 2020
    As our knowledge of climate change grows so too does our awareness of the impacts our food has on the environment. This has led some people to completely cut meat products from their diets, but for the majority of people meat and dairy will still have a place on their plates. In this episode Environmental consultant Séamus Murphy speaks to Ayrshire dairy farmer Bryce Cunningham about his story at Mossgiel farm and how he has tried to make his business and milk as environmentally friendly as possible.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn  
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    50 m
  • 6: Paying for change

    6: Paying for change
    Dec 16 2020
    The history of financial support for farming and food production is based around the need for countries and governments to produce food to feed their populations. In the last few decades the growing environmental challenges have climbed the ladder to sit alongside food security as a major driver for the worlds policy makers. In Scotland the support farmers receive is going to change, as it looks more and more likely payments will be made off the back of environmental good practice, enhancing biodiversity and reducing the carbon footprint. In this episode Professor Davy McCracken discusses the history and future of policy surrounding agricultural support and NFUS climate change policy manager Ruth Taylor speaks about climate change and the impacts of Brexit, COVID and the green recovery on agriculture.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    45 m
  • 7: Seeds of Change

    7: Seeds of Change
    Jan 13 2021
    In this weeks episode Séamus Murphy speaks to conservationist and agricultural consultant Mary-Jane Lawrie about the impact climate change is and will continue to have on Scottish farms and biodiversity, with a focus on arable. The discussion also touches on the impact our food choices have on the environment and the effect of Brexit and new trade agreements changing what is on offer in the supermarket.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    37 m
  • 8: Sustainable Food Systems

    8: Sustainable Food Systems
    Jan 20 2021
    The complexities of agricultures contribution to climate change will require a major shift in farming to ensure we can reach net zero. These are challenges that farmers will need to tackle in the very near future, although there are also questions to be asked of the food system in which farmers are a crucial cog. The creation of a sustainable food system locally and globally could help solve some of the big environmental and social questions that climate change, COVID 19 and Brexit have thrown up. In this episode Environment consultant Séamus Murphy speaks to Pete Ritchie of Nourish Scotland about what a sustainable food system would look like and how change is already on the way.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    20 m