There are three approaches that would enable the shift to diets that cause fewer emissions and are less vulnerable to climate shocks. One approach is to produce different types of meat through three emerging technologies: plant-based meats, precision fermentation, and cellular meat. Both venture capitalists and large food companies have invested heavily in these areas. Of the three, only plant-based options are available in the marketplace, but consumer acceptance is tentative. Another approach is to eat more of traditional, climate-friendly food such as millets and tofu. A further option is to replace conventional animal feed, made from maize and soya bean, with insects. This would reduce emissions and simultaneously reduce reliance on resource-intensive crops. Consumers always take time to change their dietary habits and this time is best utilised in ensuring that producers can adapt smoothly.