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Live
|Webinar
Cultivated meat: the future of food or just another fad?
We explore innovations in synthetic, lab-grown meat and alternative proteins and find out how it fits into the wider food revolution.
Thu | Sep 28 |
15:00
CET
About
This month’s #StartTalking will explore innovations in synthetic, lab-grown meat and other alternative proteins in development and find out how it fits into the wider food revolution.
Whether it’s health or environmental concerns that are driving new consumer new choices for plant-based alternatives to meat or even synthetic proteins, it’s clear that nothing is off the menu.
Proponents argue cell-based meat will significantly reduce the amount of land, water, energy and feed currently used in the meat industry, improve food security and meet the demands of a growing global population. But as with other novel foods questions are being asked about the safety and potential health impact of synthetic proteins.
Nick Jacobs
Director, International Panel of Experts on Sustainable Food Systems
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Masami Takeuchi
Food and Agriculture Organization of the United Nations (FAO)
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Bruno Gautrais
Head of Unit, Food processing technologies and novel foods, DG SANTE, European Commission
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Florentine Zieglowski
Co-Founder RESPECTfarms
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Christine Gould
Founder & CEO at Thought For Food
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Top questions:
01
Are consumers ready for lab-grown meat as a protein source?
02
Might other innovations emerge as alternatives to current energy and land intensive dairy and meat production?
03
Is tech the answer to the joint, global challenges of food security and environmental degradation or should we be focusing on localised, sustainable farming instead?
04
Can we balance innovation and safety when it comes to lab-based meat and other proteins?
Quotes
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It's real meat, but it's produced differently using animal cells in a unique way. By eliminating the middleman—the animal itself—we rely on stem cells grown outside of an animal's body and simulate the processes that occur within the animal's body. You don't need to slaughter anymore, in addition to other sustainable benefits
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Florentine Zieglowski
Co-Founder RESPECTfarms
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We need all hands on deck to address the protein gap, systematic challenges, regenerative livestock, etc. There's an abundance of excitement surrounding new technologies, but we’re also witnessing innovation on the other side of meat production, focused on making it climate-friendly
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Christine Gould
Founder & CEO @ Thought For Food
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We have no preconceived idea about cultivated meat; there are questions to be answered regarding consumer perception, acceptance, and overall sustainability. We hear a lot of facts and figures, but we need evidence of this. Next year, we will initiate a focus group to gain insight into consumers' perceptions
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Bruno Gautrais
Head of Unit, Food processing technologies and novel foods, DG SANTE, European Commission
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They serve the dual objectives of protecting consumer health and facilitating fair trade practices. What do we need to examine? What data do we require? It involves setting standards to safeguard consumers and offer guidance to regulatory bodies
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Masami Takeuchi
Food and Agriculture Organization of the United Nations (FAO)
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We need to think about the entire food systems we need to build in the future and the type of sector we are creating. There are risks with cultivated meat, such as the concentration of power, influence on existing entities on the ground, and biased media discussion
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Nick Jacobs
Director, International Panel of Experts on Sustainable Food Systems