{"id":12114,"date":"2022-05-04T00:00:00","date_gmt":"2022-05-03T22:00:00","guid":{"rendered":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/?post_type=purple_issue&p=12114"},"modified":"2022-05-11T11:06:36","modified_gmt":"2022-05-11T09:06:36","slug":"from-the-editor-3","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/2022\/05\/04\/from-the-editor-3\/","title":{"rendered":"From the editor"},"content":{"rendered":"\n

FROM THE EDITOR<\/h2>\n\n
\"This<\/figure><\/div>\n\n

Our attitude to meat and dairy in the UK is evolving, and you only have to visit a local supermarket to see it. Alongside the meat and dairy aisles, now sit shelves crammed full of plant-based alternatives. There are juicy burgers made out of pea proteins, chicken nuggets made from mushrooms and crispy bacon made from tofu. And if there was any doubt, the world\u2019s biggest fast-food chains all now serve some form of plant-based alternative to their trademark burgers. The public wants to eat less meat, but it doesn\u2019t want to cut out its favourite foods \u2013 especially not the ones that are quick and easy to cook.<\/p>\n\n

What\u2019s driving the change? Of course, many have long chosen meat-free diets because they can\u2019t stomach modern farming practices. But more recently, it seems as though consumers are coming to terms with the effect their appetite has on the environment. As well as being good for your health, cutting down on the amount of meat you eat is one of the most powerful personal changes you can make to reduce your carbon footprint. All of the above point to one conclusion: there\u2019s money to be made if someone can faithfully recreate meat, without the need for livestock farming. Biotech companies around the globe have spotted this opportunity and now the race is on. Indeed, in some parts of the world you can already buy a plate of meat that\u2019s been grown in a bioreactor, rather than on a farm. It\u2019s just a matter of time before slaughter-free alternatives make it to our shop shelves. To discover what we know so far about \u2018cultivated meat\u2019, head to our cover feature Lab-grown meat<\/a><\/em>.<\/p>\n\n

\"This<\/figure>\n\n

Daniel Bennett, Editor<\/p>\n\n

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CONTRIBUTORS <\/h4>\n\n\n\n
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PROF CHRIS BAIL<\/span><\/h5>\n\n\n\n

We\u2019re all tired of the neverending rage fest that social media sites have become. Chris has created a social network from scratch in the lab, to see if he can build something better.<\/p>\n<\/div><\/section>\n\n

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VICTORIA WOOLLASTON<\/span><\/h5>\n\n\n\n

Victoria, a tech and lifestyle journalist and founder of mamabella.uk<\/a>, digs into whether microbiome-friendly skincare really works.<\/p>\n<\/div><\/section>\n\n

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DR HELEN SCALES<\/span><\/h5>\n\n\n\n

Seashells are universally adored, but how much do you really know about them? Marine biologist Helen reveals what a shell\u2019s form and patterning can tell us about its previous owner.<\/p>\n<\/div><\/section>\n\n

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JULES HOWARD<\/span><\/h5>\n\n\n\n

For zoologist Jules there\u2019s one animal he loves more than any other, and that\u2019s his pet dog. But are the feelings mutual? Join him as he finds out more about dog psychology.<\/p>\n<\/div><\/section>\n\n

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ON THE BBC THIS MONTH…<\/h4>\n\n\n\n
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Our Changing Planet<\/strong><\/strong><\/h4>\n\n\n\n

In this hugely ambitious series, six presenters visit six of the world\u2019s most threatened ecosystems and will return over a period of seven years to witness conservation projects in action, to see whether we can protect our planet\u2019s treasures.<\/p>\n\n\n\n

BBC One Sundays, 7pm Catch up on iPlayer<\/strong><\/p>\n\n\n\n

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CrowdScience<\/strong><\/strong><\/h4>\n\n\n\n

Photographic memory: it\u2019s a gimmick employed by many a TV and movie series, but does it really exist? This week, CrowdScience <\/em>explores the elusive world of memory.<\/p>\n\n\n\n

BBC World Service 13 May, 8:30pm Also available on BBC Sounds<\/strong><\/p>\n\n\n\n

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Just One Thing<\/strong><\/strong><\/h4>\n\n\n\n

Dr Michael Mosley returns for his health radio series, which examines the small steps we can all take to improve our health. In this series, he starts with beetroot.<\/p>\n\n\n\n

BBC Radio 4 Wednesdays, 9:30am Also available on BBC Sounds<\/strong><\/p>\n<\/div><\/section>\n\n

<\/div>
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Want more? Follow us<\/strong>
Facebook<\/a> \u2022 Twitter<\/a> \u2022 Instagram<\/a> \u2022 Pinterest<\/a> \u2022 Podcast<\/a><\/strong><\/p>\n<\/div><\/section>\n\n

CONTACT US<\/span><\/h5>\n\n

Advertising<\/strong> \u2022 <\/strong>David.DSouza@immediate.co.uk<\/a> 0117 300 8110<\/p>\n\n

Letters for publication<\/strong> \u2022 <\/strong>reply@sciencefocus.com<\/a><\/p>\n\n

Editorial enquiries<\/strong> \u2022 <\/strong>editorialenquiries@sciencefocus.com<\/a> 0117 300 8755<\/p>\n\n

Subscriptions<\/strong> \u2022 <\/strong>buysubscriptions.com\/contactus<\/a> 03330 162 113*<\/p>\n\n

Other contacts<\/strong> \u2022 <\/strong>sciencefocus.com\/contact<\/a><\/p>\n\n

*UK calls will cost the same as other standard fixed line numbers (starting 01 or 02) and are included as part of any inclusive or free minutes allowances (if offered by your phone tariff). Outside of free call packages call charges from mobile phones will cost between 3p and 55p per minute. Lines are open Mon to Fri 9am-5pm. If calling from overseas, please call +44 1604 973721. BBC <\/em>Science <\/em>Focus <\/em>(ISSN 0966-4270) (USPS 015-160) is published 14 times a year (monthly with a Summer issue in July and a New Year issue in December) by Immediate Media Company, Bristol, Eagle House, Bristol, BS1 4ST. Distributed in the US by NPS Media Group, 2 Enterprise Drive, Suite 420, Shelton, CT 06484. Periodicals postage paid at Shelton, CT and additional mailing offices. POSTMASTER: Send address changes to BBC <\/em>Science <\/em>Focus, <\/em>PO Box 37495, Boone, IA 50037-0495.<\/p>\n\n

IMAGES: GETTY IMAGES, BBC X2<\/p>\n","protected":false},"excerpt":{"rendered":"

FROM THE EDITOR Our attitude to meat and dairy in the UK is evolving, and you only have to visit a local supermarket to see it. Alongside the meat and dairy aisles, now sit shelves crammed full of plant-based alternatives. There are juicy burgers made out of pea proteins, chicken nuggets made from mushrooms and […]<\/p>\n","protected":false},"author":24,"featured_media":10967,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"3","purple_custom_meta_purple_page_number":"3","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_3-1.xml","purple_custom_meta_purple_source_article":"article_3-1.xml","purple_source_issue":"May-2022","purple_custom_meta_purple_source_issue":"May-2022","purple_external_id":"May-2022-3-1","purple_custom_meta_purple_external_id":"May-2022-3-1","purple_issue_code":"|0000089653||","purple_custom_meta_purple_issue_code":"|0000089653||","purple_android_product":"com.focus.magazine.issue377","purple_custom_meta_purple_android_product":"com.focus.magazine.issue377","purple_ios_product":"com.focus.magazine.issue377","purple_custom_meta_purple_ios_product":"com.focus.magazine.issue377","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"0f422ad1-c939-476d-9f82-a410052ad4c3","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-10T12:28:28Z","apple_news_article-theme":"","apple_news_api_id":"59db1c0a-8a15-4bee-bfeb-83d1a49b3728","apple_news_api_modified_at":"2022-05-11T09:06:43Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAABQ==","apple_news_api_share_url":"https:\/\/apple.news\/AWdscCooVS-6_64PRpJs3KA","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[22],"tags":[15],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"5","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1.jpg",1850,1390,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1-300x225.jpg",300,225,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1-768x577.jpg",768,577,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1-1024x769.jpg",800,601,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1-1536x1154.jpg",1536,1154,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/03\/Untitled-1.jpg",1850,1390,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"FROM THE EDITOR Our attitude to meat and dairy in the UK is evolving, and you only have to visit a local supermarket to see it. 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