What is the sausage of the future?
Will sausage continue to exist?
Why are we attached to meat even though it is so harmful to the climate?
And how can the meat industry change to meet the new ecological demands?
Timo Steppat
Editor in Politics.
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The long-established Rügenwalder company has been making meat substitutes for ten years.
We talk to Patrick Buhr, head of development, about the perfect taste of meat without meat.
Agricultural scientist Gesa Busch on the ecological transformation of the meat industry - and why our behavior is changing only slowly.
FAZ editor Stefanie Diemand on the market for meat substitutes - and why some high expectations have not been met for a long time.
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