Production of animal protein is producing vast amounts of climate-eating gases. But a new generation of companies are creating innovative food products that mimic meat and have much smaller environmental impacts. Some of this mock meat is derived from plants with ingredients designed to replicate the taste and pleasure of chomping into a beef hamburger. Others are growing meat cells that come from a laboratory and not a cow. Will those options wean enough people from burgers and chicken wings to go mainstream?
Guests
Patrick O. Brown
CEO and Founder, Impossible Foods
Carolyn Jung
Journalist/Blogger, FoodGal.com
Mike Selden
CEO and Co-founder, Finless Foods
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The New Surf and Turf | Climate One podcast - Listen or read transcript on Metacast
