It’s true that tons of people are still buying meat at the supermarket and restaurants, but for the same reason that folks are starting to shift to electric cars, the market for meat may be beginning to shift to ways of eating that don’t cause so much environmental damage.
For many, that means reducing, eliminating, or even – replacing – animal-derived meat. So what are we going to replace it with?
We’ll take a look at why the US government approved chicken made from cultivated cells – and what that even means. Guest host Jasmin Singer talks with our guests:
- Nate Salpeter, co-founder and Executive Director of “climate sanctuary” Sweet Farm.
- Rob Nipe, co-founder of GrassFed Butcher, Rochester’s vegan butcher shop
- Dustin Peterson, director of operations for RIT Dining
- Bianca Lê, cell biologist and tech strategist at Mission Barns, a biotech startup in San Francisco “cultivating animal fat without the animal”
- Dorrie Nang, the food and nutrition coordinator at The Humane Society of the United States
