The average American eats nearly 100 pounds of beef every year. Since farming cattle is water- and land-intensive, and responsible for a significant percentage of global greenhouse gas emissions, companies like Beyond Meat are racing to diversify protein sources that will feed the world's growing population. In this episode of If Our Bodies Could Talk, senior editor of The Atlantic, James Hamblin, travels across California to learn about the science of diversifying people's protein-intake portfolio.
Food scientists have perfected the process of turning plants into foods that deliver the same texture, taste, and protein of conventionally produced meat. This video from Bill Gates’s blog, Gates Notes, explores the science behind plant-based proteins, an industry that is ripe for innovation and growth.
New Harvest's Isha Datar explains why it is important for us to support the growing field and industry of animal-free animal products and why the next revolution in agriculture will be cellular agriculture: growing food from the cell up rather than the organism down.
Muufri is creating a future in which milk comes from breweries rather than factory farms. In this video for the Postcode Lottery Green Challenge, Pandya explains the environmental costs of animal agriculture and how he and his team are creating dairy products without cows.
Mark Post, professor of physiology from Maastricht University, is worried about meat. In this video for the World Economic Forum, Post explains why the meat industry is unsustainable and how future beef will be clean.