Just eat pork crackling - it’s beneficial for the climate
An excessive proportion of our meat is being incinerated instead of being eaten. For example, only a quarter of the cow ends up as meat on our plates. Recent research shows that opening our gastronomic horizons has major benefits for the climate - and not least by eating more brawn and pork crackling at Christmas time.
Meet the researcher
Gang Liu is Professor WSR at the SDU Life Cycle Engineering and describes himself as an enthusiastic industrial ecologist. The idea behind industrial ecology is that waste and recyclable material are used for new production in controlled networks that in principle leave a harmless ecological footprint.