The Impossible Burger 2.0, a plant-based vegan burger that tastes like real beef. Copyright © Robyn Beck/AFP/Getty Images
About the Authors
Antony Froggatt is acting head of the Energy, Environment and Resources Department (EER) at Chatham House. He joined Chatham House in 2007 as a senior research fellow and specializes in the implications of Brexit for energy, global electricity policy and the public understanding of climate change. He has co-authored Chatham House papers on the livestock sector and climate change. He is also an associate member of the Energy Policy Group (EPG) at Exeter University. He has worked as an independent consultant for 20 years with environmental groups, academics and public bodies in Europe and Asia, and also as a freelance journalist.
Laura Wellesley is a research fellow in the Energy, Environment and Resources Department (EER) at Chatham House. Her work is focused on sustainable diets, food security and climate change and her publications span the areas of healthy and sustainable food systems, global food trade risks, agricultural commodity supply chains, and trade in illegal timber. Laura joined Chatham House in 2013 as a project coordinator, later becoming research associate in 2014 and research fellow in 2017. Laura is also a member of the London Food Board.