Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab – could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like?
Guests:
Robbie Lockie, CEO, Founder, foodfacts.org
Michael Grunwald, Journalist and author, “We Are Eating the Earth”
Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute
Highlights:
00:00 - Introduction
4:30 Robbie Lockie on changing his diet
11:54 Robbie Lockie on who is choosing plant based meat
17:55 Robbie Lockie on how plant based meat competes on taste
20:40 Robbie Lockie on the future of plant based meat
26:54 Michael Grunwald making more food with less land
30:16 Michael Grunwald on the efficiency of industrial agriculture
33:30 Michael Grunwald on rotational grazing
38:00 Ariana Brocious’ cultivated salmon tasting
45:05 Claire Bomkamp on the state of cultivated meat
47:16 Claire Bomkamp on energy use of cultivated meat
52:23 Claire Bomkamp on what cuts cultivated meat can create
56:22 Claire Bomkamp on the price of cultivated meat
For show notes and related links, visit ClimateOne.org.
Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events
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