Will Slaughter-Free Meat Change the American Way of Eating?
- In-Person
- Interface NYC
140 W 30th Street
New York, New York 10001 - 6:30PM 鈥 8:30PM EDT
This year, 麻豆果冻传媒 celebrates 20 years of creating and incubating the next big ideas that address some of the nation's and the world鈥檚 toughest problems. We are thinkers, researchers, problem-solvers, and storytellers, united by our goal to hold our nation to its highest ideals. We recognize the challenges presented by rapid technological and social change, and work to ensure that the solutions made possible by those changes lead to greater opportunity for all. As we reach forward toward the next 20 years of 麻豆果冻传媒, we will strive to be an engine of American renewal, at home and abroad.
Americans have a love affair with meat. Many romanticize the sizzle of a steak, the iron-pink bleed of a medium-rare burger, and the imagined farm they came from.
It鈥檚 a love that has come at a cost: an enormous industrialized livestock system rife with animal abuse uses up massive amounts of land and water. It may also be responsible for nearly one-sixth of the world鈥檚 greenhouse gas emissions.
Yet, tech-driven start-ups say they can offer a better way. New waves of investment have cell-cultured food companies in an edible space race to see who can get their so-called 鈥渃ell-based鈥 meat鈥攁nimal tissue grown in bioreactors instead of live animals鈥攐n consumers鈥 plates first. Advances in molecular science have also fueled a new boom in plant-based meat offerings that look, smell, taste, and even grease and bleed like their fleshy counterparts. And these companies aren't marketing to vegans and vegetarians. You can now get an Impossible Foods burger instead of a beef patty on your Burger King Whopper. Beyond Meat is stocked in the meat section of most U.S. grocery stores.
But can these slaughter-free meat alternatives really become cheap and mainstream enough to replace your traditional chorizo or chicken nugget? Can these biotech creations overcome the uncanny 鈥渋ck鈥 valley from consumers stuck on ideas that meat should come from farms and not the lab?
Join the 麻豆果冻传媒 Fellows Program, Future Tense, and 麻豆果冻传媒 NYC for drinks and a conversation about the future foods that may dramatically transform the American way of eating.
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Product samples from Beyond Meat, a popular producer of plant-based meat substitutes, will be available at the reception after the Q&A.
Participants:
Chase Purdy,
2019 National Fellow, 麻豆果冻传媒
Staff Writer, Quartz
Nicole Taylor,
Author, The Up South Cookbook
Meera Zassenhaus,
Engagement Associate, New Harvest
Moderator:
Helena Bottemiller Evich,
Senior Food and Agriculture Reporter, Politico
This is a partnered event with: