Sustainable Protein: The Case for Cultivated Meat
Dr. Elliot Swartz, The Good Food Institute

The second session of the series will explore a groundbreaking approach to food production: cultivated meat. Dr. Elliot Swartz, a principal scientist at The Good Food Institute (GFI), will lead an online discussion about the environmental and ethical implications of this emerging industry. Cultivated meat involves producing real meat from animal cells without the need for slaughter, offering a potentially more sustainable solution to meat production.

Dr. Swartz will delve into the technical and economic challenges of the cultivated meat industry and explain how it could help address pressing issues like food security, sustainability, and animal welfare. He will also discuss the potential benefits of cultivated meat over conventional meat production, such as reduced greenhouse gas emissions, land use, and water consumption. Dr. Swartz’s work at GFI focuses on analyzing these challenges and opportunities, making this lecture an essential watch for anyone interested in the future of food and sustainability.

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