Campaigners say that meat production wouldn’t be so bad for the planet if we weren’t so picky about which animal parts we eat.

They reckon that meat-eaters should tuck into more offal – that’s an animal’s internal organs, like the heart, liver and kidney. That way, we’d eat more of each animal, so fewer would need to be killed to fill us up.

Offal features in dishes like haggis, pâté and steak and kidney pie. It’s rich in protein, vitamins, minerals and fatty acids. However, some diners are put off the idea of eating it. The demand for offal in the UK is so low that much of it produced here is shipped to other countries.

Researchers at Swansea University have found a possible solution – their survey of 390 British meat-eaters found that diners are more open to eating offal when it’s mixed in with more popular cuts of meat.