Manage episode 298319381 series 31584
Imagine a day when alternative protein is no longer alternative. Welcome to the moonshot for meatless meat.
When it comes to meat, the news is both good and bad. On the one hand, alternative protein innovation is at an all-time high, with ever more options stocked at grocery stores across the country. However, despite the cultural ascension and mainstreaming of all things vegan & plant-based, the unfortunate reality is that globally, meat consumption is actually the highest it’s ever been. And according to the UN, global meat production is projected to double by 2050.
So what gives?
To address this conundrum and bring us up to speed on the cultivated and plant-based meat state of affairs, I’m once again joined by my friend & resident expert on all things meatless meat, Bruce Friedrich—returning for his third appearance on the show (catch RRP 286 & 402if you missed them).
Graduating magna cum laude from Georgetown Law with additional graduate degrees from Johns Hopkins and the London School of Economics, Bruce is the founder & president of The Good Food Institute, an international non-profit focused on facilitating the reimagination of meat production. He is also a TED Fellow, a Y Combinator alumnus, and a popular food innovation speaker at places like Harvard, Yale, Princeton, Stanford, and MIT. Bruce has been profiled in The New York Times and many other prominent outlets and has penned op-eds for The Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications.
Today we pick up where we left off almost three years ago to assess the current state of the union on all things alternative protein.
We discuss advances in both plant-based and cultivated meat. We review how the latest technological breakthroughs in fermentation, 3D printing and funghi (or mycoprotein) harvesting are changing the game. And we cover the political and regulatory landscape that frames the alternative protein movement—and the policy changes we need to realize a better food system for all.
In addition we discuss the many problems solved by a global pivot to alternative proteins—including zoonotic disease, greenhouse gas emissions, resource reduction, and animal suffering.
Overall, this is an optimistic forecast of food system innovation—how technology, urgency, and popular demand are rapidly converging to create healthy, sustainable, and compassionate solutions to help solve our current food, health, and environmental crises.
As you will soon discover, Bruce is super smart. This episode is our smartest yet. Enjoy!
Peace + Plants,
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- Connect with Bruce Friedrich: Website | Twitter | LinkedIn
- Good Food Institute: About
- New York Times: Let’s Launch a Moonshot for Meatless Meat
- New York Times: This Animal Activist Used to Get in Your Face. Now He’s Going After Your Palate.
- New York Times: What, Exactly, Is Meat? Plant-Based Food Producers Sue Missouri Over Labeling
- Forbes: Why Near-Monopolies In Plant-Based Meat Aren’t Such A Bad Thing
- Fast Company: Once we have lab-grown meat, will we still need animal advocacy?
- Washington Post: Biden’s Climate Change Package May Not Nix Cheeseburgers, But Science Says Beef Should Be On The Chopping Block
- Hear This Idea: Bruce Friedrich on Protein Alternatives and the Good Food Institute
- TED: Meat Without Animals: The Future Of Food
- TED: Market Forces and Food Technology Will Save the World
- Eating Well: Meet the Innovator Behind the Plant-Based Meat Movement
- Washington Post: Lab-grown meat is better for the planet — and government should get involved
- Los Angeles Times: Op-Ed: Is in vitro Meat the new in vitro fertilization?
- Food Navigator: Introducing Rhiza
- DD: West Sacramento alternative meat company opens new fermentation plant
- Food Ingredients: Global regulatory policies for cell-based meat spotlighted by Good Food Institute
- The Guardian: Lab-grown meat firms attract sixfold increase in investment
- YouTube: Growing Trend of ‘Clean’ Meat Offers Environmental Benefits
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