The Science of Alt Protein: Environmental and social performance of cultivated meat

Cultivated meat has attracted attention for its potential to help meet consumer demand for proteins while reducing greenhouse gas emissions, improving animal welfare, and enhancing food safety. At the same time, cultivated meat represents competition – and at scale, a potential existential threat – to livestock producers, workers, and their communities. In this talk, Dr. Blackstone will summarize what is known about the environmental and social sustainability of cultivated meat to date, discuss research her lab is leading in both spaces, and highlight critical gaps in knowledge that must be addressed to move the field forward toward a sustainable future. Please note: This seminar will not be recorded, so you will need to attend the live presentation to benefit from our speaker’s insights.