Long before the coronavirus began disrupting America’s trillion-dollar meat industry, lab-grown proteins were upending the way we consume chicken, pork, and beef. With an environmental footprint far smaller than traditional animal agriculture, are cell-cultured and plant-based meat products — now on the menus of major chains like Burger King — still the future of food? Will food science and tech help us make better-informed decisions for our bodies and the planet, or do we need to get back to basics?
Sophie Egan, Author, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet
Chase Purdy, Author, Billion Dollar Burger
Riana Lynn, CEO of Journey Foods
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