New frontiers in biotechnology and fermentation are being deployed to reduce the environmental impact of our animal-based food system. But do developments in cellular agriculture, fermentation, and biotech foods – for the creation of meat and dairy analogues – take ethics into account?
In this week’s episode, we speak with four leading thinkers in the industry about how we might use biotechnology to engineer foods in a way where everyone wins.
This week’s episode is the first of our Roundtable formats, featuring a diverse panel of voices, including: Isha Datar, executive director of New Harvest, Varun Deshpande, managing director of Good Food Institute India, Didier Toubia, CEO of Aleph Farms, Errol Schweizer, former VP of Grocery for Wholefoods and host of The Check Out podcast.
We discuss:
How to define biotech and precision fermented foods
What questions we should be asking about cultivated meats
How you communicate with transparency the complexities of bio-foods to eaters
The need for open access scientific research in bio-foods development
Operating models for these technologies and foods in the global south
The ethics of IP and corporate control of research and these technologies
Who is investing in biotech foods - from governments to investors to multinationals
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