The Future of Meat

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April 21, 2021

Livestock is responsible for 15 percent of global greenhouse emissions. Could meat grown in labs offer a sustainable – and palatable – future? Didier Toubia, CEO and co-founder of cultured meat start-up Aleph Farms, joins Azeem Azhar to explore the biotech, ethics, and economics of making beef without cows.

They also discuss:

  • Why food security and public health are driving the development of alternative protein sources.
  • Why cultivated meat may achieve price parity with normal beef within five years.
  • How cultivated meat might integrate within the existing food supply chains.

@AlephFarms
@azeem
@ExponentialView

Further Reading:

  • How AI and Genomics Are Reshaping Farming” (Exponential View podcast with Mike Zelkind, 2020)
  • Israel is a fake meat powerhouse” (Wired, 2021)
  • Investing in a slice of the non-meat future” (Financial Times, 2021)
  • Edible insects and lab-grown meat are on the menu” (Economist, 2020)

HBR Presents is a network of podcasts curated by HBR editors, bringing you the best business ideas from the leading minds in management. The views and opinions expressed are solely those of the authors and do not necessarily reflect the official policy or position of Harvard Business Review or its affiliates.

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