SXSW 2024
Protein Reimagined: Real Meat without the Animal
Description:
Cultivated meat grown directly from cells is now in select restaurants and will soon be available in grocery stores. In 2023, the USDA approved its sale, marking a historic moment for the industry and the planet. Limited resources and a growing population that will double its meat consumption by 2050 demand a much more sustainable way to produce meat. Cultivating meat uses fewer resources, emits fewer GHGs, and prevents pandemic-inducing antibiotic resistance. Join our panel to learn about its availability, emerging products, health benefits, and challenges in this evolving field.
Related Media
Other Resources / Information
Cultivated meat guide: Explore tools, resources, and expert analysis of the cultivated meat industry: https://gfi.org/cultivated/
The future of cultivated meat & seafood: Consumer acceptance, insights, and opportunities: https://www.youtube.com/watch?v=HYGAEuQ91FM
Takeaways
- Cultivated meat represents the newest technological chapter for food and agriculture, with potential for global societal impact.
- Cultivated meat, compared to conventional meat production, uses far fewer resources while reducing risks to global health and food security.
- People from all sectors—academia, policy, private sector, and NGOs—play key roles in advancing cultivated meat innovation.
Speakers
- Elliott Swartz, Principal Scientist, Cultivated Meat, The Good Food Institute
- Amy Chen, Chief Operating Officer, UPSIDE Foods
- Josh Tetrick, Co-Founder & CEO, GOOD Meat
Organizer
Ingrid Eck, Manager, Events & Community Engagement, The Good Food Institute
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