Season 7, Episode 5: Science and Innovation

Quality Meat Scotland Podcast
30/11/2021 24 min
Season 7, Episode 5: Science and Innovation

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Episode Synopsis

Send us a textReducing global emissions and greenhouse gases was a fundamental aim of the COP26 conference in Glasgow this month. Ruminants produce methane which is a fact the red meat sector cannot escape. However, there is research developing in Scotland which could help to reduce methane and greenhouse gas emissions in the farming sector. Listen now to find out more...Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

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Series 12 Episode 14 - Lamb for St Andrew’s Day: Connecting Tradition, Farming & Consumers 21/11/2025
Series 12 Episode 13 - Showcasing Scotch: Taking Scotland’s Red Meat to Anuga 24/10/2025
Series 12 Episode 12 - Behind the Scotch Label: Stories from the Summer Campaign 17/09/2025
Series 12 Episode 11, Strengthening Local Processing: The Future of Private Slaughter in Scotland 27/08/2025
Series 12 Episode 10 - Red Meat Industry Profile Special 12/08/2025
Series 12 Episode 9 - Meating Our Potential: Confidence, Collaboration and the Future of Scottish Red Meat 22/07/2025
Series 12 Episode 8 - Meating Our Potential: Unlocking Opportunity 11/06/2025
Series 12 Episode 7 - Tech Meets Tradition: Inside the First BeefTech Event 19/05/2025
Series 12 Episode 6 - Scottish Red Meat: Policy, Challenges & Opportunities 04/04/2025
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