How to improve mass catering for the planet. Tom Heap considers how changing the menus in schools, hospitals and the armed forces could help in the fight against climate change. Andy Jones, chair of the Public Sector Catering 100 Group, explains how his own farming family background informs his drive to reduce the amount of meat served in canteens and increase the choice of vegan and vegetarian options. Tom visits hospitals in Nottingham to see the drive in action and joins climate scientist, Dr Tamsin Edwards to consider the carbon impact of a broader shift from beef to beans. Producer: Anne-Marie Bullock Researcher: Sarah Goodman Produced in association with the Royal Geographical Society. Special thanks for this episode to Dr Rosie Robison from Anglia Ruskin University and to Dr Tara Garnett and Dr Peter Scarborough from the University of Oxford.