UK consumers are eating less meat than at any point since records began 50 years ago, according to the latest government figures, so how are farmers, processors and retailers responding?The cost of living crisis is part of the reason for a recent drop-off in demand, but warnings about meat's impact on the planet and our health might also play a role, and plant-based alternatives have been eating into meat’s market share in recent years. So does the industry feel under attack, or are they adapting their businesses and their products to meet these challenges? And what does it take to get an animal from a field to our plate anyway?Evan Davis is joined by:Anna Longthorp, of Anna’s Happy Trotters; Phil Hambling, head of CSR at ABP Food Group; Charlotte Mitchell, owner of Charlotte’s Butchery. PRODUCTION TEAM:Producer: Simon Tulett Researcher: Paige Neal-Holder Editor: Matt Willis Sound: Rod Farquhar and Neil Churchill Production co-ordinator: Rosie StrawbridgeThe Bottom Line is produced in partnership with The Open University.(Picture: A butcher arranging meat at store window in Leeds. Credit: Reza Estakhrian/Getty Images)