Podcast appearances and mentions of Bruce Friedrich

Today I am interviewing Bruce Friedrich, the author of the newly published book "Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food―and Our Future." Bruce Friedrich is the president and founder of the Good Food Institute, one of the leading think tanks working to make the global food system better for the planet, people, and animals. As an international network of organizations, they advance alternative proteins to help meet climate, global health, food security, and biodiversity goals. Bruce Friedrich serves as GFI's chief thought leader and relationship-builder, working in close partnership with GFI's global teams and food system stakeholders around the world. Before founding the Good Food Instiute, he served as Director of Policy for four years at Farm Sanctuary. Prior to that, he worked at PETA for 15 years as Head of Public Campaigns, leading many of the organization's highest-profile and most memorable campaigns. Bruce has penned op-eds for the Wall Street Journal, Foreign Policy, Nature Food, Wired, and many other publications. He has represented GFI on the Ezra Klein Show, Making Sense (Sam Harris), TED Radio Hour, New Yorker Radio Hour, PBS News Hour, and a variety of other podcasts and TV programs. Bruce's TED talk has been viewed almost 2.5 million times and translated into 30 languages. Nature featured Bruce's 2026 book Meat as one of its five “best science picks,” and Publishers Weekly selected Meat as one of the 10 best new releases in science, writing: “This packed account makes food science feel like an urgent and essential undertaking.” The book has also received praise from Nobel Laureate in economics Michael Kremer, primatologist Jane Goodall, and science fiction master Kim Stanley Robinson, among many others. Bruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University, the London School of Economics, and Grinnell College. This episode was produced by Jack Lucas Chang.

Conventional meat production negatively impacts the environment, public health, national security and economic stability. Despite this, meat consumption continues to rise each year. Bruce Friedrich explores these issues in his book MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. Bruce joins us to discuss the book, and how advances into alternative methods of meat production could revolutionize the way we eat. Resources discussed in this episode:MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future bookGood Food InstituteGFI BlueskyGFI InstagramGFI LinkedInGFI SubstackGFI ThreadsGFI YoutubeLivestock's Long Shadow reportDiet for a Small Planet bookThinking Fast and Slow bookGiving GreenBruce Friedrich LinkedInHave an idea for an episode? You can email host Jennifer Hetzel at sustainablygeeky@gmail.com.Like the show? Support us at Buy Me a Coffee, and rate/review us wherever you listen. You can also find us on Facebook, X and Instagram.Listen and subscribe to the show on iTunes, Spotify, Pandora, Amazon Music, Audible, and YouTube.

In this episode of Emerging Tech Horizons, Dr. Arun Seraphin speaks with Bruce Friedrich, CEO and Co-founder of the Good Food Institute, about why alternative proteins and food biomanufacturing are emerging as strategic biotechnologyinnovations. As biotechnology reshapes industries ranging from pharmaceuticals to manufacturing, advances in cultivated meat, precision fermentation, and plant-based proteins could strengthen military logistics, improve supply chain resilience, and reinforce America's technological competitiveness through emerging technology.The conversation explores how food biomanufacturing could reduce dependence on vulnerable supply chains by enabling deployable food production, from remote operating bases to submarines and even future space missions. Bruce also explains how these biotechnology innovations are progressing from scientific breakthroughs to scalable biomanufacturing, while highlighting the policy and investment challenges that remain.The discussion also examines the growing international competition in biotechnology, particularly China's investments in food biomanufacturing, and why maintaining U.S. leadership in emerging technology will require sustained innovation, workforce development, commercialization support, and continued investment in biotechnology.Read ETI's Report "Food Biomanufacturing for National Security: Growing a New Segment of the U.S. Defense Industrial Base ": https://www.emergingtechnologiesinstitute.org/-/media/ndia-eti/reports/food-biomanufacturing/eti_foodbiomanufacturing_report_final.pdfRead Bruce Friedrich's book, Meat: https://meatbook.org/ Learn more about the Good Food Institute: https://gfi.org/  For updates on our content, sign up for our weekly mailer: https://www.emergingtechnologiesinstitute.org/sign-upBe sure to follow us on social media for updates, early access to upcoming events, inside scoops, & more:LinkedIn: https://bit.ly/4htROo0Twitter: https://bit.ly/48LHAx3Facebook: https://bit.ly/47vlht8And for more podcasts, articles, & publications on emerging technologies, visit ndiaeti.org.#Biotechnology #NationalSecurity #Biomanufacturing #EmergingTechKeywords:-          Biotechnology-          Biomanufacturing-          Emerging Technology

Levitt rarely interviews advocates, but the founder of the Good Food Institute is different. Once an outspoken — and sometimes outlandish — animal-rights activist, Bruce has come to believe that market-driven innovation and scientific advancement are the best ways to reduce global meat consumption. Steve and Bruce talk about the negative externalities of factory-farmed meat, and why Bruce gave up antics like streaking at Buckingham Palace. This episode originally aired on May 28th, 2021. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Become a paid subscriber to our newsletter/podcast, The Climate Weekly, to help support this show! It's fun. All the cool kids are doing it! ------------- The meat industry is causing huge problems. It's accelerating climate change, increasing risks of pandemics and antibiotic-resistant diseases, and taking up a lot of land. There's a good chance you've tried alternative proteins, but as author Bruce Friedrich argues, that industry is just getting started on the course of innovation. Friedrich is the founder and president of the Good Food Institute and the author of the new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. In this conversation, he makes the case for why he thinks alternative proteins can revolutionize food systems, reduce climate impact, and improve global health. He explains the biological reasons humans crave meat and why it's important to understand it. Friedrich details the scientific progress and challenges in cultivated meat and what future innovation is possible. He also explains what he sees as the role of government and industry in scaling alternative proteins. I found this conversation to be very honest and straightforward. Hopefully, the exciting future Freidrich sees is possible!    Read Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future   Please consider becoming a paid subscriber to our newsletter/podcast, The Climate Weekly, to help support this show. Your contributions will make the continuation of this show possible.  Our music is "Gotta Get Up" by The Passion Hifi, check out his music at thepassionhifi.com. Rate, review and subscribe to this podcast on iTunes, Spotify, and more! Subscribe to our YouTube channel.  

Today, I am joined by Bruce Friedrich, the founder and president of GFI (Good Food Institute) and author of MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future, released in February 2026. From Bruce's bio: Bruce has penned op-eds for the Wall Street Journal, Foreign Policy, Nature Food, Wired, and many other publications. He has represented GFI on the Ezra Klein Show, Making Sense (Sam Harris), TED Radio Hour, New Yorker Radio Hour, PBS News Hour, and a variety of other podcasts and TV programs. Bruce's TED talk has been viewed almost 2.5 million times and translated into 30 languages.To connect with Bruce:Visit the book website: https://meatbook.org/GFI website: https://gfi.org/Instagram: https://www.instagram.com/brucegfriedrichInstagram: https://www.instagram.com/thegoodfoodinstitute/Threads: https://www.threads.com/@thegoodfoodinstituteBluesky: https://bsky.app/profile/gfi.orgTo connect with me:Follow me on Facebook and Instagram @didyoubringthehummusDYBTH merch now available! Check out the shop here: https://did-you-bring-the-hummus.myspreadshop.comFor more info on my Public Speaking 101 program: ⁠https://www.didyoubringthehummus.com/publicspeakingforactivists⁠Contact me here or send me an email at info@didyoubringthehummus.comSign up for meditation sessions hereSign up for The Vegan Voyage, to sponsor the podcast, book meditations packages, or sign up for my Public Speaking program hereJoin my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest©2026 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters ⁠@musicbyjpw⁠

Rip visits with Bruce Friedrich, founder of the Good Food Institute and author of Meat, to explore the future of protein—and why alternative meat could reshape our global food system.Bruce breaks down the science and differences behind plant-based, cultivated, and fermented meat—and explains why innovation, not restriction, may be the key to meaningful change.From global hunger and climate impact to food security and economic opportunity, this conversation connects the dots between what's on our plate and the future of humanity.Key Takeaways:Why meat consumption continues to rise globally—and why that mattersThe hidden costs of industrial animal agricultureThe three types of alternative meat: plant-based, cultivated, and fermentedWhy taste and price—not ethics—drive consumer behaviorThe surprising role governments play in shaping food systemsHow alternative proteins could improve food security and resilienceWhy plant-based meat may be healthier than commonly believedWhat needs to happen to scale alternative meat globallyWatch the Episode on YouTubeLearn More About our 2026 Live PLANTSTRONG Events: https://plantstrongevents.com/ Let Us Help Your PLANTSTRONG JourneyLearn More About Our Corporate Wellness Program: https://liveplantstrong.com/corporate-wellness/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Follow PLANTSTRONG and Rip Esselstynhttps://plantstrong.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

Good Food Institute founder Bruce Friedrich joins the podcast to discuss the revolutionary changes unfolding in food technology and the mission behind the Good Food Institute's work to reduce reliance on animal agriculture through plant-based and cultivated meat. Bruce presents the key arguments driving the shift toward alternative proteins, including climate change, food security, antibiotic resistance, and pandemic prevention.Read Bruce's book 'Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food, and Our Future'Keep up to date with Peter on SubstackKeep up to date with Kasia!watch this episode on YouTube! Producer: Rachel BarrettThanks to our researcher Chris van Ryn! And thanks to Maia Iva! Hosted on Acast. See acast.com/privacy for more information.

Karl and Erum are back from SynBio Beta 2026 in San Jose,  and they brought home an Impact Award. In this special recap episode, they break down the biggest moments from the conference: Neon's audacious plan to engineer chicken eggs as bioreactors, P&G's push into bio ceramides with their Native brand, Twist Bioscience's expansion from DNA synthesis into proteins, and Anthropic's deepening footprint in pharma through its acquisition of Coefficient Bio and partnership with Eli Lilly. They cover panels on the dark proteome, engineered longevity, bio-based colors replacing synthetic dyes, programmable nutrition, and the future of alternative meat,  plus a standing-room-only session on bio-literacy featuring Drew Endy. Along the way, they share stories from the hallways, highlight emerging founders in DNA data storage and space biotech, recap Chef Pierre Thiam's fonio-fueled dinner, and reflect on why strengthening relationships across the bioeconomy matters more than ever.Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing?Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters:(00:00:00) - Grow Everything Wins the SynBio Beta 2026 Impact Award(00:04:30) - Conference Highlights, Listener Meetups & Walking the Exhibit Hall(00:08:15) - Cellular Intelligence, BioBrain AI & Neon's Chicken Egg Bioreactor(00:13:00) - P&G's Bio Ceramides, Twist Bioscience & the Everyday Bio Panel(00:19:30) - Engineered Longevity: Gene Therapy, Matter Bio & Measuring Aging(00:22:30) - AI Meets Pharma: Anthropic, Eli Lilly's Tune Lab & Startup Alliances(00:29:00) - Bruce Friedrich on the Future of Alternative Meat(00:32:00) - Programming Nutrition: When Snacking Meets Medicine(00:36:15) - Bio-Literacy with Drew Endy & the Teaching Disorder(00:42:00) - Panel Recaps: Dark Proteome, Bio Colors, Enzymes & Chef Pierre ThiamLinks and Resources:Links and Resources DocumentTopics Covered:fungi pigments, bio-based colorants, fungal dyes, natural pigments, sustainable color, food colorants, synthetic dyes alternatives, antioxidant pigments, food and beverage, clean ingredientsHave a question or comment? Message us here:Text or Call (804) 505-5553⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠Grow Everything⁠⁠⁠⁠⁠⁠⁠⁠Music by: Nihilore Production by: Amplafy Media

Humans eat more than 550 metric tons of meat and seafood a year — a number that's steadily climbing, and expected to do so until at least 2050. At the same time, scientists are working to develop plant-based and cultivated meats that deliver the same experience with more nutrition and at a lower cost. We talk to Good Food Institute founder and president Bruce Friedrich about his new book, “Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food— and Our Future.” Is alternative meat in your future, or even a reality for you today? Guests: Bruce Friedrich, founder and president, The Good Food Institute; author, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food--and Our Future" Learn more about your ad choices. Visit megaphone.fm/adchoices

For decades, the case against industrial animal farming has been framed as a moral one—and it hasn't slowed consumption. As countries grow wealthier, meat consumption rises right along with them. But according to Bruce Friedrich, a different kind of change is now underway. From plant-based meat to cultivated proteins, a technological shift may be emerging—one that could make animal farming obsolete, not because people changed their minds, but because the system changed around them.

In this episode, Mariann sits down with Bruce Friedrich, Founder and President of The Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food and Our Future, for a wide-ranging conversation about why the plant-based and cultivated meat revolution isn’t dead — it’s just getting started. Alternative proteins are a global food security imperative,…

In this episode of SciDish, we sit down with Bruce Friedrich, founder and president of the Good Food Institute, to unpack his new book MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future, recently named one of Publishers Weekly's Top Ten New Releases in Science. Rather than arguing against meat consumption, Friedrich explores a pragmatic question: if global demand for meat continues to rise, can science help us produce it more efficiently, safely, and sustainably? We dig into the food science and biotechnology behind plant-based and cultivated meat, the real-world bottlenecks to scaling these innovations, why conventional meat companies are investing in alternative proteins, and how policy decisions today could quietly shape the future of protein production. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

Today's global meat consumption is more than double what it was in the late 1980s. At the same time, animal agriculture is the largest driver of deforestation, biodiversity loss, and antimicrobial resistance — and a major contributor to water stress. Despite decades of advocacy around health, climate, and animal welfare, demand for meat continues to rise. Bruce Friedrich argues that ... READ MORE The post Bruce Friedrich on MEAT: Why Plant-Based and Cultivated Meat Are the Future of Protein. appeared first on Healthification.

After several hype years, plant-based and cultivated meat have faced growing skepticism. Lately, the media has written obituaries. And the market value is declining. Bruce Friedrich, founder and president of the Good Food Institute, offers a different view: the long view.Friedrich joined clean energy reporter David Roberts on the Volts podcast to discuss his new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. It's an honest conversation about a difficult topic, that's well worth listening to. Shared here on Feed with permission.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode96Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgSubscribe to the Volts podcastRead Bruce Friedrich's new book: Meat

What if the entire strategy for fixing how we produce meat has been wrong from the start?For fifty years, advocates have tried to convince people to eat less. Yet,  consumption has broken a new global record every single year since 1961. Every. Single. Year. So Bruce Friedrich decided to stop fighting human nature and start working with it.Bruce is the founder of The Good Food Institute, a global science think tank, and the author of a new book called Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food and Our Future. His argument is simple and a little mind-bending: the goal isn't a world where people sacrifice. It's a world where they can't tell the difference.That's the vision. And in the conversation that follows, Bruce explains exactly how close we actually are to making it real, why companies like Tyson are essential to getting there, and why he puts the odds at 95 percent, but only if one critical thing happens.It's Bruce Friedrich on The Business of Giving.

John remembers civil rights leader and formative voice in 20th century US politics, Rev. Jesse Jackson who died at age 84 after a decade-long battle with a debilitating neurological disorder. He also talks about FCC Chair Brendan Carr putting the brakes on Steven Colbert's interview with Democratic Texas Congressman James Talarico and the death of legendary actor Robert Duvall who passed away at the age of 95. Then, he interviews Bruce Friedrich who is the founder and president of the Good Food Institute (GFI), a global science think tank with more than 230 full-time team members, the plurality scientists. Climate charity evaluator Giving Green recommends GFI as a top six charity for climate impact, highlighting its “successful track record, breadth of expertise, and strategic approach,” and calling it “a powerhouse in alternative protein thought leadership and action.” They talk about his new book "MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future". In the book, Bruce offers an exploration of how science, policy, and industry can work together to satisfy the world's soaring demand for meat, while building a healthier and more sustainable world. Next, John welcomes back Shawn Harris who is a retired Brigadier General and Polk County cattle producer, who returned home to Georgia after 40 years of military service to run a first-generation grass-fed cattle farm in Rockmart. Harris is running to replace Marjorie Taylor Greene in Georgia's 14th Congressional District, a democrat in a crowded field of Republicans in a race that suddenly has the full attention of Donald Trump, who will travel there this week. And lastly, he jokes with "Comedy Daddy" Keith Price and they chat with listeners about Robert Duvall, Jesse Jackson, and Combover Caligula.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meat is responsible for roughly a fifth of climate change, the lion's share of deforestation, 70% of our antibiotic use, and quite possibly the next pandemic — and consumption is going up every single year, with no end in sight. In this episode, Bruce Friedrich of the Good Food Institute joins me to argue that the only way out of this mess is better meat: plant-based and cultivated alternatives that can compete on price and taste, the way renewables now compete with fossil fuels. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.volts.wtf/subscribe

We are Melanie and Anthony, the two community builders at EA Barcelona. In this post, we share where the group stands today and reflect on key learnings from nearly three years of grant-funded community building. We hope these reflections are useful to other community builders, funders, and CEA, particularly around what it realistically takes to build and sustain EA communities over multiple years, from funding stability and feedback loops to the personal sustainability of professional community builders. TL;DR EA Barcelona was funded by the EA Infrastructure Fund between May 2023 and December 2025 (

Bruce Friedrich, founder of the Good Food Institute, discusses his new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. He argues for the need for technological innovation in meat production and explains how plant-based and cultivated meat can address environmental, health, and food security challenges. He also discusses the importance of achieving price and taste parity rather than relying on dietary mandates, and how science, policy, and industry can work together to meet the world's soaring demand for meat. The Hub is Canada's fastest growing independent digital news outlet.   Subscribe to The Hub's podcast feed to get our best content when you are on the go: https://tinyurl.com/3a7zpd7e (Apple)  https://tinyurl.com/y8akmfn7 (Spotify) Follow The Hub on X: https://x.com/thehubcanada?lang=en   CREDITS: Amal Attar-Guzman - Producer & Video Editor Alex Matta - Sound Editor  Sean Speer - Host   To contact us, sign up for updates, and access transcripts email support@thehub.ca

In his new book "Meat," Bruce Friedrich argues that the way we produce meat is unsustainable — for the climate, the planet and public health — and that the solution isn't eating less of it, but making it differently. From lab-grown meat to plant-based alternatives, he says a food revolution is already underway, whether consumers realize it or not. Geoff Bennett speaks with Friedrich for more. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

In his new book "Meat," Bruce Friedrich argues that the way we produce meat is unsustainable — for the climate, the planet and public health — and that the solution isn't eating less of it, but making it differently. From lab-grown meat to plant-based alternatives, he says a food revolution is already underway, whether consumers realize it or not. Geoff Bennett speaks with Friedrich for more. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

Can meat save the planet? That's the paradoxical promise of the longtime vegan activist Bruce Friedrich, founder of the Good Food Institute. In his new book, Meat, Friedrich argues that plant-based and cultivated meat can satisfy the craving of the most hardline carnivore while simultaneously fixing the apocalyptic environmental consequences of industrial farming. So new tech, particularly the latest technology that magically mimics meat, will enable the regeneration of the (real) natural world. For this vegan advocate of meat, this next agricultural revolution will not only transform humanity's favorite food but also our planet's environmental future. Keen On America is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

Alternative meat looks like it is collapsing. Startups are shutting down, funding is drying up, and headlines are calling the category finished, but that reaction may reflect a misunderstanding of how technological revolutions actually unfold. Bruce Friedrich, President of the Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food and Our Future, explains why most people will not change behavior for values alone, why price and taste are the real adoption gates, and why "only" $3 billion in cultivated meat funding is far smaller than it sounds when spread across years and companies. Paul and Bruce discuss what it will take to reach taste and price parity, why governments increasingly view alternative protein as food security and national security infrastructure, and why today's failures can be a normal feature of early-stage category formation rather than proof the model will not work. You will leave with a clearer, more evidence-driven view of what is happening now and what progress actually looks like. Things You Will Learn: How taste and price parity shape S-curve adoption in food, regardless of ethics or intent Why $3B in cultivated meat investment may be insufficient relative to comparable industrial innovation cycles How food security, geopolitical risk, and economic competitiveness are driving government interest in alternative protein Tools & Frameworks Covered: S-Curve Adoption – helps evaluate whether setbacks are normal in scaling technologies Eliminating the Green Premium – helps frame what it takes for sustainable products to win at mass-market scale B2B Enablement Strategy – helps identify leverage points that unlock category-wide progress   #BusinessForGood #SustainableBusiness #FutureOfFood #AlternativeProtein #PrecisionFermentation

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: The Protester, Priest and Politician: Effective Altruists before their time, published by NickLaing on September 5, 2024 on The Effective Altruism Forum. Epistemic status: Motivated and biased as a Christian, gazing in awe through rose-tinted glasses at inspiring humans of days gone by. Written primarily for a Christian audience, with hopefully something of use for all. Benjamin Lay - The Protester Benjamin Lay, only 4½ feet tall, stood outside the Quaker meeting house in the heart of Pennsylvania winter, his right leg exposed and thrust deep into the snow. One shocked churchgoer after another urged him to protect his life and limb - but he only replied "Ah, you pretend compassion for me but you do not feel for the poor slaves in your fields, who go all winter half clad."[1] Portrait of Benjamin Lay (1790) by William Williams. In 1700 Lay's moral stances were more than radical.[2] He thought women equal to men, was anti-death penalty, pro animal rights and an early campaigner for the abolition of slavery. In the Caribbean he made friends with indentured people while he boycotted all slave produced products such as tea, sugar and coffee. I thought Bruce Friedrich of the Good Food Institute[3] was ahead of his time for going vegan in 1987 - well, how about Lay in the 1700s? Many of these moral stances might seem unimpressive now, but back then I would bet under 1% of people held any one of them. These were deeply neglected and important causes, and Lay fought against the odds to make them tractable. His creative protests were perhaps as impressive as his morals. He smashed fine china teacups in the street saying people cared more about the cups than the slaves that produced tea. He yelled out "there's another Negro master" when slave owners spoke in Quaker meetings. He even temporarily kidnapped a slave owner's child, so his parents would experience a taste of the pain parents back in Africa felt while their children were permanently kidnapped. These protests stemmed from a deep spiritual devotion to do and proclaim the right thing - people's feelings and cultural norms be darned. Extreme actions like these have potential to backfire, but Lay chose wisely to perform most protests within his own Quaker church. Perhaps he knew that within the Quakers lay fertile ground to change hearts and minds - despite it taking 50 years to make serious inroads. When the Quakers officially denounced slavery In 1758 - perhaps the first large organization to do so - a then feeble Lay, aged 77, exclaimed: "Thanksgiving and praise be rendered unto the Lord God… I can now die in peace." John Wesley - The Priest "Employ whatever God has entrusted you with, in doing good, all possible good, in every possible kind and degree to the household of faith, to all men!" - John Wesley A key early insight of the "Effective Altruism" movement was the power of "earning to give" - that we can do great good not just through direct deeds, but by earning as much money as possible and then giving it away to effective causes. Yet one man had the same insight with similar depth of understanding 230 years earlier, outlined in just one sermon derived almost entirely from biblical principles.[4] John Wesley preached extreme generosity as a clear mandate from Jesus. His message was simple but radical. Earn all you can, live simply to save money, then give the rest to good causes. Sounds great but who actually does that? He also had deep insight in the pitfalls of earning to give. We should keep ourselves healthy and not overwork. We should sleep well and preserve "the spirit of a healthful mind". We should eschew evil on the path to the big bucks. And don't get rich while you're earning the big bucks, as you risk falling away from your faith and mission. He also understood that earning to give wasn't a path for e...

Headlines Matter: Topline Takeaways From A Recent Ultra-Processed Food Study Are Wrong And Irresponsible by Amy Williams at GFI.org Original post: https://thegoodfoodinstitute.substack.com/p/headlines-matter-topline-takeaways  Bruce Friedrich on Rich Roll Podcast: https://www.richroll.com/podcast/bruce-friedrich-617/  The Good Food Institute is an international nonprofit reimagining meat production in order to make the global food system better for the planet, people, and animals. GFI understands that with “alternative proteins” we can mitigate the environmental impact of our food system, decrease the risk of zoonotic disease, and ultimately feed more people with fewer resources. Visit GFI.org for more information.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop        Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #Vegan #PlantBased #plantbasedbriefing #GFI #alternativeprotein #altprotein #plantbasedmeat #headlinesmatter #processedfood    

Has science cracked the code on mass producing realistic meat substitutes? Or are lab-gown alternative proteins an impossible dream? In this week's episode of Cleaning Up, Baroness Bryony Worthington sits down with president of the Good Food Institute, Bruce Friedrich, to explore the future of food. Friedrich details his vision for a more sustainable food system through technologies like plant-based and cultivated meat and outlines the promising progress and significant challenges remaining in scaling these novel proteins. Worthington and Friedrich debate the roles of policy, public opinion, and big agriculture in determining whether alternative proteins can truly transform our food system or remain forever niche.Links and more: The Good Food Institute (https://gfi.org) TEA of cultivated meat. Future projections for different scenarios (https://cedelft.eu/publications/tea-of-cultivated-meat/) A new land dividend: the opportunity of alternative proteins in Europe (https://green-alliance.org.uk/publication/a-new-land-dividend-the-opportunity-of-alternative-proteins-in-europe/) Recipe for a Livable Planet: Achieving Net Zero Emissions in the Agrifood System: (https://openknowledge.worldbank.org/entities/publication/406c71a3-c13f-49cd-8f3f-a071715858fb) UNEP Report on alternative proteins (https://www.unep.org/resources/whats-cooking-assessment-potential-impacts-selected-novel-alternatives-conventional) Episode 136 with Jim Mellon (https://www.youtube.com/watch?v=jqFPic5iqds)

Upon reading his obituary, Mark Twain reportedly wrote that “the reports of my death are greatly exaggerated.” Whether Twain actually wrote this or not, the reality remains that today the reports of the death of cultivated meat are indeed quite real. Yet Bruce Friedrich, the president of the Good Food Institute, is here to tell you that he believes such reports are not based on science and are indeed greatly exaggerated.  Few people have done more to inspire others to pursue alternative protein—including cultivated meat—as a strategy to ameliorate world problems than Bruce. I've known Bruce since 1996, and one thing that's remained constant during the past three decades is that Bruce's commitment to reducing suffering on the planet is simply enormous. Whether in his role as part of the nonprofit animal advocacy world or the crusade he's been on since co-founding GFI in 2016 to render alternative proteins no longer alternative, Bruce's lodestar has always been: how can he do as much good as possible during his limited time on the planet? In this conversation, Bruce and I focus on the state of the plant-based and cultivated meat industries today, why he believes the critics are misguided, whether China will lead this race, how to respond to the new cultivated meat bans like those newly passed in Florida and Alabama, and critically: what it will take for alt-protein to no longer be alt. Discussed in this episode This episode is the 10th in our ten-part podcast series on cultivated meat. The previous nine episodes include Orbillion Bio, UPSIDE Foods, Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Dr. Elliot Swartz's presentation: The Cost Drivers of Cultivated Meat Production. GFI's Plant-Based Meat Production Volume Modeling 2030 analysis. GFI's numerous additional resources, including The Science of Cultivated Meat, Advancing Solutions for Alternative Protein, The Costs and Environmental Impacts of Cultivated Meat, and The GFI Startup Manual.  You can sign up to receive GFI's many newsletters and to be alerted to their many webinars and other events and resources at gfi.org/newsletters.  Bruce cites numerous laws, including Amara's Law (we tend to overestimate the effect of a technology in the short run and underestimate the effect in the long run), Wright's Law (for every cumulative doubling of units produced, costs will fall by a constant percentage), and even Newton's Third Law (for every action there is an equal and opposite reaction). Good Meat is now selling cultivated chicken at a butchery in Singapore. China's five-year plan for the future of meat. The cultivated meat documentary Meat the Future. Bruce recommends Hannah Ritchie's book, Not The End of the World. You can see Paul's review of it here. Ezra Klein's 2021 NY Times column, Let's Launch a Moonshot for Meatless Meat. Bruce's 2019 TED Talk. The Center for Strategic and International Studies' report: The Future Appetite for Alternative Proteins. Our past episodes with Ryan Bethencourt and Jason Matheny. An upcoming episode with Israel's albumin producer PoLoPo! More about Bruce Friedrich Bruce Friedrich is founder & president of the Good Food Institute, a global network of nonprofit science-focused think tanks, with more than 220 full-time team members across affiliates in the U.S., India, Israel, Brazil, Singapore, and Europe (UK, Germany, & EC). GFI works on alternative protein policy, science, and corporate engagement - to accelerate the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity. Friedrich is a TED Fellow, Y Combinator alum, 2021 "American Food Hero" (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, Foreign Policy, USA Today, the Los Angeles Times, Nature Food, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, the Ezra Klein Show, Making Sense (Sam Harris), and a variety of other podcasts and TV programs. Bruce's 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. Friedrich graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

Art Bell - Bruce Friedrich - People for the Ethical Treatment of Animals

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: EA Wins 2023, published by Shakeel Hashim on December 31, 2023 on The Effective Altruism Forum. Crossposted from Twitter. As the year comes to an end, we want to highlight and celebrate some of the incredible achievements from in and around the effective altruism ecosystem this year. 1. A new malaria vaccine The World Health Organization recommended its second-ever malaria vaccine this year: R21/Matrix-M, designed to protect babies and young children from malaria. The drug's recently concluded Phase III trial, which was co-funded by Open Philanthropy, found that the vaccine was between 68-75% effective at targeting the disease, which kills around 600,000 people (mainly children) each year. The work didn't stop there, though. Following advocacy from many people - including Zacharia Kafuko of 1 Day Sooner - the WHO quickly prequalified the vaccine, laying the groundwork for an expedited deployment and potentially saving hundreds of thousands of children's lives. 1 Day Sooner is now working to raise money to expedite the deployment further. 2. The Supreme Court upholds an animal welfare law In 2018, Californians voted for Proposition 12 - a bill that banned intensive cage confinement and the sale of animal products from animals in intensive confinement. The meat industry challenged the law for being unconstitutional - but in May of this year, the US Supreme Court upheld Prop 12, a decision that will improve the lives of millions of animals who would otherwise be kept in cruel and inhumane conditions. Organizations such as The Humane League - one of Animal Charity Evaluators' top charities - are a major part of this victory; their tireless campaigning is part of what made Prop 12 happen. Watch a panel discussion featuring The Humane League at EAG London 2023 here. 3. AI safety goes mainstream 2023 was the year AI safety went mainstream. After years of work from people in and around effective altruism, this year saw hundreds of high-profile AI experts - including two Turing Award winners say that "mitigating the risk of extinction from AI should be a global priority". That was followed by a flurry of activity from policymakers, including a US Executive Order, an international AI Safety Summit, the establishment of the UK Frontier AI Taskforce, and a deal on the EU AI Act - which, thanks to the efforts of campaigners, is now going to regulate foundation models that pose a systemic risk to society. Important progress was made in technical AI safety, too, including work on adversarial robustness, mechanistic interpretability, and lie detection. Watch a talk from EAG Boston 2023 on technical AI safety here. 4. Results from the world's largest UBI study Since 2018, GiveDirectly - an organization that distributes direct cash transfers to those in need - has been running the world's largest universal basic income experiment in rural Kenya. In September, researchers led by MIT economist Taveneet Suri and Nobel laureate Abhijit Banerjee, published their latest analysis of the data - finding that giving people money as a lump sum leads to better results than dispersing it via monthly payments. Long-term UBI was also found to be highly effective and didn't discourage work. The results could have significant implications for how governments disburse cash aid. Watch GiveDirectly's talk at EAGx Nordics 2023. 5. Cultivated meat approved for sale in US After years of work from organizations like the Good Food Institute, in June 2023 the USDA finally approved cultivated meat for sale in the US. The watershed moment made the US the second country (after Singapore) to legalize the product, which could have significant impacts on animal welfare by reducing the number of animals that need to be raised and killed for meat. Watch the Good Food Institute's Bruce Friedrich talk about alternative ...

Don't fear as the holidays draw near! Bruce Friedrich is here with a wealth of conversational advice to guide plant-based people through potential holiday woes. If you find yourself dreading those inevitable questions and possible confrontations about your vegan lifestyle choices, this episode is for you! Bruce provides practical strategies, specific wording and phrases, and even role-plays conversations with Toni and Michelle to help anyone feel more comfortable engaging about veganism (or other issues that matter to you!) with just about anyone you come across, not the least, family at the holiday meal table.  Show Notes  Newsletter Sign-Up Support The Show Your Hosts: Toni Okamoto & Michelle Cehn  Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Website Instagram TikTok YouTube Facebook Newsletter

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: EAGxVirtual: Speaker announcements, timings, and other updates, published by Sasha Berezhnoi on November 2, 2023 on The Effective Altruism Forum. EAGxVirtual is fast approaching and we're excited to share some more details about the event! This post covers updates from the team, including dates and times, content, unique features, and demographic data. In the previous post , we covered the conference theme, reasons to attend, and reviews from the previous attendees. Content: what to expect We're very excited to announce our key speakers for this event: Peter Singer on the most pressing moral issues facing humanity . Bruce Friedrich, President of The Good Food Institute on longtermism and alternative proteins. Carl Robichaud, Co-lead on nuclear policy grantmaking at Longview Philanthropy on a turning point in the story of nuclear weapons. Olga Kikou, Head of the EU Office of Compassion in World Farming on ending the cage age in the EU. Neel Nanda, Research Engineer at DeepMind on open problems in mechanistic interpretability. We are working hard on the program. Beyond the above talks (and many more talks and workshops!), you can expect office hours hosted by experts and EA orgs, fireside chats, group meetups and icebreakers, lightning talks from attendees, and unofficial satellite events. The tentative schedule is available here (all times are in UTC). Please note that the schedule is subject to change. The final schedule will be available on the Swapcard app, which we aim to launch next week. Taking action anywhere in the world We have already received 600 applications from people representing over 70 countries. We welcome all who have a genuine interest in learning more or connecting, including those who are new to effective altruism. If you are a highly-engaged EA, you can make a difference by being responsive to requests from first-time attendees. The map below shows the geographical distribution of the participants: We would love to see more applications. If you know someone who you think should attend the conference, please encourage them to apply by sending them this link: eagxvirtual.com The deadline for applications is 11:59 pm UTC on Thursday, 16 November. Apply here if you haven't already. Dates and times The conference will be taking place from 10 am UTC on Friday, November 17th, until 11:59 pm UTC on Sunday, November 19th. We don't expect you to always be online you can be flexible with your participation! It's completely okay if you can attend only on one of the days. Recordings will be available for registered attendees, so you can watch the sessions you missed later. Friday will feature introductory-level content for participants who are relatively new to EA and a career fair on Gather Town . Saturday and Sunday will have full-day schedules, starting at 7 am UTC each day. There will be a break in the program on Sunday between 2 am and 7 am UTC. Conference features Our main content and networking platform for the conference is the Swapcard . We will share access to the app with all the attendees on November 6 and provide guidance on how to use it and get the most out of the conference. We collaborate with EA Gather Town to make an always-available virtual venue for the attendees to spark more connections and unstructured discussions throughout the conference. Extensive stewardship program . We will highlight ambassadors across different cause areas whom you can speak to get advice or feedback on your career plans. Evergreen discussion space : we are inviting everyone to use EA Anywhere Slack as a discussion space. No more Slacks that are abandoned immediately after the conference is over! Ways to contribute If you want to represent your organization at the career fair or host office hours, please, fill out this form . Apply to give a Lightning talk if ...

This week on O+O: UK Net Zero rollbacks, the rise of global populism and why we should all be hungry for (protein) alternatives. Pull up a chair to the table and tuck in to this week's episode. With the UK Prime Minister Rishi Sunak's recent announcement that he plans to ‘roll back' Net Zero commitments, coupled with the disturbing rise of global populist politicians choosing to hack the climate crisis conversation, our hosts Christiana Figueres, Tom Rivett-Carnac and Paul Dickinson, ask: why, and why now, are these leaders choosing to act against the scientific consensus and hit the brakes on progress? Tune in this week to hear the hosts' lively and insightful analysis on this worrying trend in global politics. Alternative proteins is the topic of this week's guest interview.  Bruce Friedrich from the Good Food Institute is interviewed by the unflappable Andy Jarvis from theBezos Earth Fund, using his expertise in this area to dig into this incredibly important and hugely influential issue. Bruce, Andy and the hosts unpacked the outsized positive impact that alternative proteins can have not only on tackling the climate crisis, but also our health, animal well-being and nature restoration.  He also issued a stark warning with regards to the huge quantities of antibiotics we feed our animals and the current and future on human health: “The UK government said the threat to the human race from antimicrobial resistance is more certain than the threat from climate change. It's already killing 1.3 million people per year. It's predicted to be killing 10 million people per year by 2050, according to an article in The Lancet last year.  Seventy percent of medically relevant antibiotics are being fed to farm animals. Now, former head of the World Health Organization, Margaret Chan, has said  the end of working antibiotics is the end of modern medicine.” * Yikes.   Music this week comes from Colombian Psychedelic band ‘BALTHVS' and their track ‘Eclipse Solar'.   NOTES AND RESOURCES   * Bruce quotes an article published in Jan 2022 by The Lancet:  Global burden of bacterial antimicrobial resistance in 2019: a systematic analysis. This article in turn quotes the UK's AMR review's final paper:Tackling Drug-Resistant Infections Globally: Final report and recommendations (2016) which is the original source of the figures Bruce uses in the quote above.  PLUM VILLAGE   Zen and the Art of Saving the Planet course. Sign up  HERE and make sure to check out their scholarships on offer if support is needed.  GUESTS   Bruce Friedrich, President and Founder of The Good Food Institute Twitter | LinkedIn  The Good Food Institute Twitter | LinkedIn    Andy Jarvis, Director of Future of Food at Bezos Earth Fund Twitter | LinkedIn | Instagram MUSIC   BALTHVS Website | Instagram | YouTube Learn more about the Paris Agreement.   It's official, we're a TED Audio Collective Podcast - Proof! Check out more podcasts from The TED Audio Collective   Please follow us on social media! Twitter | Instagram | LinkedIn

First, I'm answering your questions about lab-grown meat, then I am talking to Dr. Deepika Krishna about healing gynecological cancer, and finally I'll be covering one of the most controversial topics of our time and making a very special announcement. Part 1: What's The Deal with Lab-Grown Meat? With Bruce Friedrich Lab-grown meat, also known as cultured meat, is a big advancement in making food in a better way. Instead of raising lots of animals on farms, scientists grow just the muscle part of animals in labs. This helps solve problems like hurting animals and harming the environment. Lab-grown meat has great advantages: it can stop animals from suffering on farms, give us healthier meat, and help our planet by causing less pollution and using fewer resources. Bruce Friedrich is co-founder and executive director of The Good Food Institute (GFI.org), a nonprofit organization that promotes healthy and sustainable alternatives to industrially produced meat, dairy, and eggs. Bruce is the co-author of Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy—and Save Our Planet  Part 2: Taking a Holistic Approach to Gynecological Cancer with Dr. Deepika Krishna Dr. Deepika Krishna is an Integrative Health Coach and accomplished gynecologist, specializing in supporting people in their journey towards healing from chronic lifestyle ailments while promoting immunity and long-lasting well-being. Her expertise extends to gynecological cancers, and she places a strong emphasis on strengthening the body's defense mechanisms to ward off diseases, including cancer and other persistent health issues. Driven by personal experience, she embarked on a holistic mission to restore her own health after facing hormonal imbalances that traditional medical approaches couldn't resolve. This profound journey led her to recognize the importance of considering the entire body, rather than just symptoms, allowing her to better guide her patients towards comprehensive wellness. Her commitment to this approach is reflected in her work, aimed at empowering others to achieve optimal health and vitality. Learn more about her holistic approach at https://www.immunosciences.in/health-reset Part 3: A Controversial Topic and Special Announcement You're gonna have to listen to find out more! We're on Patreon! Nourish, Heal, Repeat: Exclusive Monthly Content By becoming a patron, you can access exclusive content tailored to your specific wellness goals. Whether you want to support my green juice habit, get access to extra exclusive episodes, download vegan recipes, take online wellness classes, or join our Zoom parties, there is a membership tier that is perfect for you! Join me on this transformative path and unlock the benefits of healing yourself through food! Join Now at Patreon.com/FoodHeals Thank You to Our Sponsors! CURED Nutrition You deserve to take control of your mental and physical health. CURED Nutrition is trying to make it easier for you to do exactly that. Formulated with their trinity of ingredients – a blend of full-spectrum cannabinoids, functional mushrooms, and adaptogens – Cure is your answer to finding the calm in every storm. Go to Curednutrition.com/foodheals and use code foodheals for 20% off. Organifi Organifi, is a line of organic superfood blends that offers plant based nutrition made with high quality ingredients. Organifi takes pride in offering the best tasting superfood products on the market at a price that works out to less than $3 a day. Go to www.organifi.com/foodheals and use code foodheals for 20% off. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Bruce Friedrich is the founder and CEO of the Good Food Institute (GFI). As a child, hebecame profoundly aware of the poverty and starvation of others and was compelled to dosomething about it. He explains how this led him to found GFI to address global poverty andchallenge the industrialized food system. GFI does this while also supporting a work culture thatpromotes vocational self-actualization and avoids burnout. This conversation highlights Bruce'sbelief that making animal products without animals (plant-based and cellular agriculture) can doa huge amount to prevent climate change, preserve biodiversity, and mitigate existential risks.

This episode of Hub Dialogues features Sean Speer in conversation with Bruce Friedrich, founder and President of the Good Food Institute, about the economic, environmental and moral case for cell- and plant-based alternatives to traditional meat.The Hub Dialogues (which is one of The Hub's regular podcasts) feature The Hub's editor-at-large, Sean Speer, in conversation with leading entrepreneurs, policymakers, scholars, and thinkers on the issues and challenges that will shape Canada's future at home and abroad. The episodes are generously supported by The Ira Gluskin And Maxine Granovsky Gluskin Charitable Foundation and the Linda Frum and Howard Sokolowski Charitable Foundation.If you like what you are hearing on Hub Dialogues consider subscribing to The Hub's free weekly email newsletter featuring our insights and analysis on key public policy issues. Sign up here: https://thehub.ca/free-member-sign-up/. Hosted on Acast. See acast.com/privacy for more information.

What Is cultivated meat? Could it change the future of food? By Charlotte Pointing at VegNews.com Original post: https://vegnews.com/vegan-news/environment/save-whales-stop-eating-lobster    Rich Roll Episode with Bruce Friedrich: https://youtu.be/2GzGU_pMG5M   Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedpodcast #veganpodcast #plantbasedbriefing #cultivatedmeat #culturedmeat #3dmeat #labgrownmeat #altprotein #cultfoods #sustainability   

Alternative proteins will benefit enormously from government support (e.g., research funding, private sector incentives, and regulatory clarity). In this talk, GFI's Bruce Friedrich discusses lessons from the alt protein playbook and suggest strategies that can be applied to EA public-sector efforts around the world (e.g., localizing your public-sector strategy, finding experienced guides, focusing on job creation, pursuing multiple vectors of influence simultaneously, framing your issue as non-partisan, borrowing from other movements, and maintaining a continuous learning mindset).Effective Altruism is a social movement dedicated to finding ways to do the most good possible, whether through charitable donations, career choices, or volunteer projects. EA Global conferences are gatherings for EAs to meet. You can also listen to this talk along with its accompanying video on YouTube.

Good Food Institute founder and CEO Bruce Friedrich explains GFI's thesis that our industrial meat production system is a threat to humanity that is even more dangerous than fossil fuel production, with serious jeopardy to humanity across climate change, biodiversity loss, food security, antibiotic resistance, pandemic risk, and more. All forecasts by agricultural economists indicate that meat consumption is going to rise inexorably, by between 70 and more than 100 percent by 2050. We are not going to convince consumers to change their diets, much like we are not going to convince the world to consume less energy or drive less. So, we need to remake meat.View the original talk and video here.Effective Altruism is a social movement dedicated to finding ways to do the most good possible, whether through charitable donations, career choices, or volunteer projects. EA Global conferences are gatherings for EAs to meet.Effective Altruism is a social movement dedicated to finding ways to do the most good possible, whether through charitable donations, career choices, or volunteer projects. EA Global conferences are gatherings for EAs to meet. You can also listen to this talk along with its accompanying video on YouTube.

 "We've seen a lot of progress in the last few years. We are on a significant upward trajectory that will continue. But plugging into these endeavors is how we can make a difference." -Bruce Friedrich   Since the turn of the 21st Century, global meat consumption has increased significantly around the world. This growing demand is unsustainable and highly detrimental to our climate, our health, and our security.    The good news is that we already have the solution right before us— alternative proteins. With alternative proteins, we lessen the cost of production while also reducing carbon emissions from agriculture. And not only are they solving global environmental issues, but they are also ethical for the animals and healthy for humans.   The challenge is enormous, but not impossible. Many companies have begun working at the intersection of innovation, food, and sustainability. But we, too, have a significant role to play.   In this episode, we hear how the Good Food Institute is revolutionizing the field of biotechnology and food innovation from their CEO and Founder, Bruce Friedrich himself.    Listen in as Justine and Bruce share how much the agricultural sector is contributing to climate change, how much food is wasted unnecessarily, and how we— as students, individual consumers, founders, and leaders— can help create a world where alternative proteins are no longer alternatives, but choices for everyone. Meet Bruce: Bruce Friedrich serves as GFI's chief thought leader and relationship-builder, working in close partnership with GFI's global teams and food system stakeholders around the world.   Areas of expertise: alternative proteins generally, GFI's global programs and strategy, bicycling in heavy traffic.   Bruce oversees GFI's global strategy, working with and across all of GFI's international teams (Asia Pacific, Brazil, Europe, India, Israel, and United States) to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce is a TED Fellow, Y Combinator alum, 2021 “American Food Hero” (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, Making Sense (Sam Harris), ReCode Decode, and other programs and podcasts. Bruce's 2019 TED talk has been viewed two million times and translated into dozens of languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.   Twitter LinkedIn   Connect with Good Food Institute: Website Facebook Twitter Instagram LinkedIn YouTube Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 01:16 The Good Food Institute Mission 05:01 How Much Food is Wasted 13:12 Solution: Alternative Proteins  16:51 50% Alternative Meat by 2050 18:33 What Can You Do?

David and Sarah are joined by ​​Bruce Friedrich, founder and CEO of the Good Food Institute, to discuss cultivated meat and the next agricultural revolution. What's the difference between plant-based meat and cultivated meat? What's the environmental impact of reimagining meat production? If it's August, it's our meat episode. Show Notes:-Bruce Friedrich's TED Talk-Good Food Institute

If you are in the alt-protein industry or even just interested in the space, chances are you know about the Good Food Institute. In this episode, I caught up with GFI CEO and co-founder Bruce Friedrich to talk about the evolution of the space, the politics of alternative meat, the regulatory environment and where he sees the market going. You'll want to check it out! You can find out more about GFI at www.gfi.org. As always, find more podcast at The Spoon. via Knit

In this conversation with Bruce Friedrich, the Co-Founder of The Good Food Institute, an international nonprofit that is working towards a sustainable agricultural system through food innovation and accelerating the production of plant-based and cell-based meat, we deep dive into the future of 'good' food. Is there an alternative that is both healthier for us and better for the planet? This episode debunks and highlights all the facts on the innovations within plant-based and lab-based meats and proves that the future of good food is possible and that story is likely narrated by innovation. Bruce is also TED Fellow, Y Combinator alum and 2021 “American Food Hero”.Read more about the Good Food InstituteLearn more about the Xploring podcast and Conservation X Labs www.conservationxlabs.comMay the #Xploring continue! 

For the remainder of season six of the SHINE podcast, the interviews and focus will point light on how we optimize for our well being and how that is interconnected to the planet's well-being. Today's episode highlights my new friend Alejandra Schrader on combating climate change, one bite at a time. Alejandra and I both had our first books debut in 2021. Alejandra has focused and used her platform to educate and inspire folks with plant based meals, recipes and ways to eat in ways that are sustainable with environmentally friendly farming practices. Her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about her mission to support people to be mindful of what they consume, how they consume, and how their cooking can support the health of our bodies and the planet.   Guest Links: Alejandra Schrader- https://alejandraschrader.com/ Alejandra on Instagram- https://www.instagram.com/chefaleschrader/ The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes- https://thelow-carboncookbook.com/ Shine Podcast- Taking a Stand for a Good Food System with Bruce Friedrich- https://carleyhauck.com/podcast/54-taking-a-stand-for-a-good-food-system-with-bruce-friedrich Reducetarian Summit- https://www.reducetarian.org/summit-2022 Meat Me Halfway- https://www.meatmehalfway.org/   SHINE Links:   Thank you for listening. Want to build a high trust culture and psychological safety at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes   Building Trust Free Gift — https://www.leadfromlight.com   Carley Links   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck   Well Being Resources:   Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast   The Imperfect Shownotes   0:01 Carley Hauck   Hi, my name is Carley Hauck. I am your host of the SHINE podcast, welcome. This podcast focuses on the intersection of the application of how to be a conscious, inclusive leader, the recipe for high performing teams, and awareness practices, so that you can cultivate a strong inner game. To be the kind of leader our world needs. Now, I facilitate two to three episodes a month. And before I tell you about our wonderful topic today, please go over to your Apple podcasts and hit the subscribe button. This way you don't miss any future interviews.   We are in season six of the SHINE podcast. And this season is all about how we optimize to live, work, play, so that we can bring our whole and best selves to our mission, to our life, to our relationships. This includes being mindful of our consumption or energy leaks. And really figuring out how we can have the best performance for our minds, bodies, hearts, how we can support the wellbeing of our communities and our planet.   For the remainder of the season, there will be a specific focus on the well being of our bodies and how that's interconnected to the planet's well being. And we will be kicking that off right now with today's episode, Combating Climate Change One Bite at a Time with my new friend Alejandra Schrader. Alejandra and I both had our first books debut in 2021. And we each had a similar mission, and inspiration and writing our books. We were dedicated to awakening humanity, in service of people and planet, and my book Shine: Ignite Your Inner Game to Lead Consciously at Work and In the World, I focus on the body of work that I've successfully facilitated, and supported many leaders in business so that they can align with business as a force for good and social and environmental responsible actions. I also highlight in my book three trailblazing leaders and their journeys, and how to promote more vegan, plant based food options to mitigate climate change, and change the food system for good.   Alejandra has focused and used her platform for plant based meals that are cooked smart and packed with flavor, nutritional value. She advocates for sustainable diets and environmentally friendly farming practices. And her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about what consciousness inclusive leadership means to her, what it looks like in her journey, her mission for really supporting people to be mindful of what they consume, how they consume, and how their cooking can be in the greatest support of the earth and all the resources that we all share. There are some special highlights in this episode, and I would love for you to listen. Thanks for tuning in.   Carley Hauck 3:55   Hello, SHINE podcasters. I am delighted to be here with my friend, Alejandra Schrader. And Alejandra, thank you so much for joining me today. I'm really looking forward to our conversation.   Alejandra Schrader 4:12   Yeah, it's truly a pleasure. Thank you so much for having me.   Carley Hauck 4:15   Yeah, well, I I saw your book and I think I found it because there was a post that you had liked. Bruce Friedrich the president, I don't know what I should call him Grand Puba, he was like all plant based alternative proteins, you know, the Good Food Institute and I saw your book and I thought, look at her. She wrote a recipe book, focused completely on recipes that would lower our carbon footprint. I have got to get to know this woman. So thank you again for writing your new book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes.   Before I jump into the motivation for that, one of the first questions that I always ask folks on the SHINE podcast is the question. How do you view being a conscious, inclusive leader? Like what does that mean to you?   Alejandra Schrader 5:30   Well, first of all, it means a great sense of responsibility that is driven my by my purpose, by a sense of purpose to leave this planet a better place than I found it. As we will talk later, I have a baby, and I want to make sure that he is able to enjoy a planet in which he can thrive.   And by being a conscious leader, I also feel the responsibility to lead by example, to attract more than to promote, to lead the way that I carry myself, that I show up, that I work, and that I communicate in a way that other people feel encouraged and empowered to join me to follow my lead to find their own calling their own purpose, but ultimately to have as a common denominator, the greater good for people and the planet.   Carley Hauck 6:36   Lovely, great answer. So I heard, you know, a greater responsibility, and wanting to leave behind a better world really acting and service of the greatest good. Thank you. Well, based on that answer, tell me more about your motivation for writing your book.   Alejandra Schrader 7:01   Yes, I think that there are many layers to that. And I would say the first one definitely is my love for Mama Earth, for the planet. And my focus on the subject of sustainability, which I have, since I was a little girl, I would see how our actions impacted, at that time, the environment in which I was in, I grew up in Caracas, Venezuela, and one of my favorite parks, it's kind of because it's a big city, kind of like New York City. And there's not the same but we have something similar to what will be the Central Park and I remember walking by and seeing how some trees that were in front of a tall building that had many curtain wall, which is that reflective glass, they will be dying.   And I would ask my mom like what, you know, why are these three stances so well, you know, because we live in a tropical country and the sun once it hits the facade of the building reflects upon these trees and is too much heat and the trees can handle it and I remember that is you know, sort of blew my mind and I was like well then why why first of all right, they will build this building so close to the park and why would they choose that material that is reflect you know, and I had all these questions.   Funny enough, I went on to become an architect. And while I was in architecture school, I went to CyArk a very progressive, designer Oriented Architecture School and I pushed every envelope when it came to sustainability every one of my buildings tried to the design it really tried to use the environment in which was in like that concept that form follows function how can I maximize the intake of air or the exposure of the song and and that was a principle that I didn't carry to everything else I've done in my life.   I went to graduate school to do work in urban planning and sustainability was again my like the foundation of my research and my projects. And after an unfortunate event when I lost my career in architecture and urban planning, I am really by a very lucky shot and working in the food world in the culinary world, it only made sense to bring that passion for sustainability. Little did I know really at the time it was only it was so many something like one of those gut feelings that innate like it's just an intuitive thought I need to I need to continue to you know to work this path.   Little did I know at the time that genuinely food has this massive effect on on the planet how we produce it. how we shop, how we cook, what we eat, how we dispose of waste our food. You know, food is responsible for over a quarter of all greenhouse gasses. And so again, you know, I'm saying little did I know because I cannot take credit for the for that awareness at the time. But thank goodness, right that sometimes we hear a calling, and we have a sense of strong sense of intuition. And you know, some of us, well, actually, I should say that at that point in my life, I was willing to listen to that.   Carley Hauck 10:35   And what I hear is that you had a greater consciousness at a younger age, and you saw the inter-connection of everything from, you know, living spaces to the well being of the planet to the well being of ourselves, our own ecosystem, right?   And, yes, it reminds me of the consciousness that I had as a little girl too, because I did not grow up in Venezuela, but I grew up in Florida. And I would take these walks on the beach, St. Augustine, which is one of the oldest cities in the United States. And, you know, Florida has just, I'd say recently, maybe in the last 10 years has started a recycling program, they still do not have a lot of composting at all, which I know you and I are communicating to, we dug about food waste, but I was picking up plastic bottles of the sand whenever I did find any plastic because I knew that a sea turtle was going to see that plastic as a jellyfish and they were going to try to eat it.   And so in a similar to you, I just knew like this isn't this isn't right, this isn't supposed to be and it's gonna do more harm than positive. So that was your first layer. Tell me.   Alejandra Schrader 11:52   Yes. So the next layer comes after the work that I you know, I don't believe in coincidences anymore. I believe in greater callings on God shots, you know, whatever people want us to define them as, but I sort of fell into this wonderful line of work. And in my work as a chef, and as a culinary professional, where I could help bridge that gap between what people what people eat, and, and where are cooked, where food is coming from how the farmers that are working the land properly, the work of scientists determining what is the best food for planet health and human health.   And by working on that I got exposed to a lot of information that at one point, I couldn't unsee. I, you know, I got invited to the United Nations to present the EAT-Lancet report on planetary health. And here I am talking in the great chambers to people about, you know, that we have the power to change that with a shift in our diets to help combat the climate crisis, and I'm passing all these beautiful messages that I've learned. And at the same time I am aware of, especially in the United States, how the industrial industrialized animal production works and how that's so bad for the production of greenhouse gasses, especially methane, it got to a point that I knew too much. And I felt here, here we go again, back to that concept that I couldn't tell people don't eat meat anymore. But I said, You know what, I'm going to stop eating meat, I'm going to transition slowly into a plant based diet for the sake of the planet, and because of all these, all these things that I know that I cannot no longer avoid or turn my back into.   And then the third layer, which is a simple one, but very impactful, was my own health. I've always had, since I was six years old, battled with issues of obesity of my body, you know, I tend to gain weight very quickly. There's a lot of third world food insecurity embedded into me and you know, that's a whole conversation, but at one point, I was dealing with really high levels of cholesterol, triglycerides, etc. And this at the same time, right that, you know, again, I'm exposed to these vast amount of information. So I said, I'm gonna give it a try. I'm gonna go plant weeks and three months after I switch to a plant based diet, all of my blood work levels were perfect. Not even decent. They were perfect. And that was that's, that's ultimately what sold me I said, You know what, this again, these are layers. I'm doing it for the planet. I'm doing it for my integrity, but I'm also doing it for my health.   Carley Hauck 14:47   Fabulous, thank you. Well, you talk about in, you know, layer two this broken food system, which we're gonna have to be solving and fixing for quite a long time, not just in the United States but all over the world. And then I loved hearing kind of that more personal investment, and the amazing results that you've seen in adopting a plant based, maybe vegan, would you would you say your diet is mostly vegan?   Alejandra Schrader 15:17   When I talk about plant based. And I think that there are many definitions out there. But the main difference for me is, as opposed to going to the supermarket and navigating the refrigerated aisles section finding vegan sausage, vegan pizza, vegan chicken, I stay on the perimeters of the store and I really use produce, and vegetables, fruits, nuts, seeds, algae, fungi, but I eat mushrooms to create beautiful and delicious dishes.   And I try to stay away from vegan products that are a little more processed and less healthy. So that's why I like to focus more on the plant based nomenclature, because this is one that I identify more with.   Carley Hauck 16:09   And that's helpful, I think, for our listeners, because I think a lot of people can get confused on, okay, what's plant based? What's whole foods? What's vegan? And so that was very specific. I appreciate that.   Alejandra Schrader 16:26   Yes. And, and one more piece again, because sometimes people get too hung up, I will, if you will, on the terminology. You know, there's times where I've traveled to the Northern Triangle and Central America to do some work on the field. And there's genuinely nothing else to eat it true story than beans and cheese. And so, you know, if I spent a significant amount of time there, I can only eat so many beans, you know, to sad that there were more vegetables available in a land that is so frugal and fertile.   But so there's been times in my plant based diet journey where I have had some dairy, soy mixed in and so on and I think that's another big difference between plant based and vegan is that we avoid animal source products, and focus on a wider variety of plant based ingredients.   Carley Hauck 17:23   Wonderful. And I tend to eat very whole food based as well, I love fruits and vegetables. And I'm also not eating dairy products and really limiting my meat sources very much so I can eat in a much similar way.   I wanted to talk a little bit about food waste, because this is an area that you focus on a lot in the beginning of the book. And I'm going to actually just take this quote directly from your book, you said,   “About 1/3 of the global food supply never gets eaten. Food loss occurs during the post harvest and processing phases of food production, while food waste occurs on the consumption side of food systems. When edible food, when edible, good food goes unconsumed food waste and loss accounts for 6% of all carbon emissions, which is more than three times the global aviation. There are more than 3 billion tons of carbon dioxide equivalents, co2 due to throwing food away in the garbage and not composting. And Americans throw away about 20% of food that they buy.”   And so you and I both live in California. Correct. And what was so encouraging to me was that the beginning of this year, California put a statewide mandate that everybody has to compost. Now I've been composting for a long time, and I imagine that you have to, but I just am so excited about that. Because my hope and desire is that other states are going to follow suit. So let's talk a little bit about food waste.   Alejandra Schrader 19:15   Yes. So from the, you know, I wrote, I wrote this book in the second half of 2020. And I just want to update because some of these figures have actually gone up. Some studies show that even up to 40% of the food that Americans are buying are ending up in the trash, which is pretty sad and worrisome.   Also the fact that as consumers we really cannot do much about the food that is being lost in the production phase of the food supply chain. Maybe we can do a little bit there are some companies like Imperfect Foods where they try to recuperate some of these, which actually are being thrown away, because most consumers will go to the store and be like, well, this apple is not as big as this other one, or it has a tiny bruise or, you know, or the color has some discoloration.   And, you know, and so here's where we as consumers can also become more, you know, more conscious about the food that we demand so that the suppliers don't feel the need to, to let food go to waste. But what we can do, definitely as consumers is then, you know, buy in a conscious way so that we don't have so much stuff at home that a lot of it is, you know, becoming spoiled and having to throw it away, that when we do dine out and we ask for that little bag, or that little box that we actually consume that instead of just tossing it in the trash, and that we do a better job at what I like to say, the utilizing the investment, maximizing the investment that we've made in food. And that's where we get to use ingredients that are ingredients or parts of the plant that are traditionally thrown in the trash.   A lot of times I go to the market and my heart shrinks when I see people ripping the greens of carrots and leaving them on the shelves and just taking the carrots home. Or when we get home and we buy these beautiful radishes with radish greens. And usually they get caught off and thrown in the trash. There is a lot of nourishment, a lot of phytochemicals, and good for us stuff and all of these elements that are being thrown away that why I mean, it took a lot of resources for Mother Earth to help you know water, you name it, to help them grow. And so we should find creative ways to utilize them whether we make pesto sauce with the carrot greens, whether we make a chimichurri with the radish greens, whether we actually wash them really well and use them as a salad, make a salsa verde or use them instead of cilantro.   And like those two, there are so many, so many ingredients that are being thrown away. That's why I talk about using the plant from root to leaf as much as the plant as we can. That way we honor those resources that went into, into growing them.   And there are some studies that talk about how much we can minimize our individual carbon footprints by just doing these small changes. And I think that to me that it just makes me feel like I have so much power, like a lot of people say, Oh, well, you know, I've tried to do something for the environment, I'm gonna start using paper straws. It's not impactful, it's not enough, you know, we can do a lot more. And if we take responsibility for the fact that our actions can make a big difference, I think people will be more likely to make some of these changes at home.   Carley Hauck 22:58   Thank you for that, you know, one of the other things that you mentioned is and, and this was something that happened in the midst of a pandemic, you know, a lot of people were getting to-go's right. And so a lot of people were also cooking at home. But I think to add to your point, when you go and you're, you know, buying food from a restaurant, you can actually bring your own container, you know, because the pandemic has definitely calmed down a bit, I think people didn't feel like they can even bring their own container, but you can bring your own container so that we're not continually adding more and more plastic to our soil to our air to our water.   And one of the other things that you were mentioning around you know, eating a more plant based diet and whole foods is the link to the carbon that's coming when we're eating more agriculture, or rather livestock. And one of the things that we also need to be mindful of is the water consumption. And so you know, we have an infinite amount of water. And as more and more people are living on this planet, and the more resources that we need to grow food, we need to find ways that are sustainable, to be able to feed everyone and again, you know, eating from root to leaf, and eating more of these plants is going to reduce our need for more and more water and it's also going to lower our carbon footprint.   Alejandra Schrader 24:29   Exactly. Well said.   Carley Hauck 24:31   some things that I was thinking about. What are some of the favorite ways that you, you know, might reuse recipes? I know you have some ideas or not even reused recipes but reuse food so you know we tend to always have leftovers right? And I'm a big proponent of eating all my leftovers. I don't want any food going to waste but how are you maximizing for that when you think about your kitchen right now at home?   Alejandra Schrader 24:58   Well so in my own kitchen, and granted, that is just my husband and I until recently, and even then my son is an infant. So he eats, he doesn't eat yet the same food as we do, because I've tried to prevent him from eating salt and other ingredients. But even though we're a small household, and actually I like to see that as an asset, then what that means is, one meal can last me for longer for many for more days than in other families where there are more people.   I always talk about, you know, finding a day like a meal prepping day in your week where you can allocate to four hours on a Sunday afternoon, and you can cook up onto stuff so that you can actually separate it into smaller containers. And some dishes are actually fabulous in the, you know, to freeze and reheat later, especially stews I love. Actually, I believe that it gets even more of enhanced flavor when you freeze and then reheat, I don't know, lentils through this, or maybe some curry, or maybe after gene, there's just, there's just something about sitting there for a while and then being reheated. And then that way, we only eat what we can for the day or the next couple of days. And then we get to free something else. And then, you know, a month from now, a lot of these foods are good to freeze for even six months. So that would be sort of like one way to cook smart. And to avoid food waste by saving stuff for later.   I love to repurpose foods and I think that some cooks, when they're less versed in the kitchen, may feel a little more intimidated by this. But I always I always think it's a good idea to think like how can I turn this leftover pasta dish into a casserole, maybe I just add a little more sauce and sprinkle little cheese and put it in the oven it leaded grit, you know, create a beautiful grated internalization on the top and wa-la, you know, now you have a new dish.   But I think that the biggest impact is probably from the kind of food waste, where we again are utilizing parts of the vegetable, the fruit that we traditionally don't like, if I'm gonna peel potatoes to make a match, I'm going to save those fields. And I'm going to toss them in the oven with a little olive oil and salt and pepper until they get crisp. And now I can scoop my hummus or my guacamole with it. And I use them as chips or crackers instead of throwing away and I know sort of like trust me on this one that I saved my banana peels, and I poached them I scraped the inner membrane, I shred them. And now I can make a delicious pulled fork type of ingredient.   And to sort of attest that this works. This is actually what I just served. Last month I went to Cali Colombia to help open like it was the inauguration of the newest seed bank a, gene bank by the CGIR. And there were 220 people in attendance. And I get up and the first thing I say is I love to cook with trash, and I am going to serve you. Instead of meat, I'm gonna make a shredded banana peel dish. And I think people you know tilted their heads a little bit. But everyone was so blown up that they could call me to their tables to tell me how much they had left.   So having an open mind that has a lot to do with the success of this event. And I just encourage people to try to be a little daring when it comes to food waste.   Carley Hauck 29:04   Thank you for sharing some of the recipes and the ways that you're doing that at home right now. That's inspiring. I wanted to pivot a little bit into travel. And you actually just spoke about how you are in Colombia. One of the things that I've been thinking about when we think about lowering our carbon footprint, you know, it's not only in how we're eating, but it's how we're traveling. And as the world is starting to open up again, and we're getting on planes more and we're traveling more. The way that we used to travel I don't feel was very sustainable. You know, we go to Paris for a week from New York or from California and we come back.   And when you're traveling as a tourist, you're usually accumulating a lot of plastic, you're eating out a lot and not to mention the carbon that is occurring from the plane, you know. And then the way that travel typically, you know is happening is that we're given all this single use plastics. And so this has always been a problem. But we have more consciousness. Now we know that the way that we were traveling, the way that we were eating was not going to support a thriving world or planet. So I wanted to use some of our conversation today to bring a little more awareness to inspire more conscious action.   And so I was just in Austin last week for a conference and I had the opportunity to stay with a friend. But I also really wanted to stay with a friend because I knew that that would actually minimize some of the waste that I would have if I stayed in an Airbnb or in a hotel. And so we did a lot of cooking while we were there, and anything that we ate out, I brought home and I ate it, I had very, very little food waste, I was so happy about that.   Austin also is an area of Texas that composts. And what was interesting is the friend that I was staying with had a green compost bin in their backyard. But she wasn't composting. Her family wasn't composting, I thought what is going on, but they just weren't thinking about it. They thought that that was only for yard waste. So I showed them how easy it was. As a going away gift, I got them a compost bin and you know, compost baggies. And in fact, I got a text from her this morning, she said that it was almost completely full yesterday. Yes, you kiddos. So the kids or now composting.   Now, not every state or city has a composting program. But we know that when we're regenerating the soil, that we're actually extracting carbon from the atmosphere, putting it in the soil instead of it going into the ocean, which is then creating more warming and acidification of all of our marine animals.   So I'm bringing all of this because I think it's important that we start to think if we're going to be traveling, how can it be more regenerative? How can we be finding ways to cook to eat less out to be more mindful of the plastics that we're bringing, whenever I go travel, I always bring my own water bottles so that the flight attendants can pour water directly into my bottle, we need to minimize the single use plastics because only 7% actually gets recycled, the rest of its going into our soil and to our food into our water. And I'm going to pause there because I'd love to hear any of your thoughts.   Alejandra Schrader 32:41   Yes, I mean, you've touched upon so many interest in so subjects within this greater topic. First of all, you're absolutely right about traveling period, right, like, not all of us and, and I'll, I'll use this to, to, to plug in something I've been sort of joking about but I really mean it, you know, like I am so grateful for, for the for the younger generations that are really really really fighting the good fight. And not all of us can be Greta Thunberg. So you know, when I go do these very meaningful events that I travel for, I couldn't really, you know, get on a sailboat and go across the Atlantic each time. And so I make it a point that the purpose of the treat of the trip is valuable and meaningful enough to in a way offset the carbon generated by it, by the trip itself.   I actually when it comes to vacations, we much rather go on road trips as a family especially now that we have a little one but also on my day to day live and and again as a way to offset the carbon footprint that I'm generating by my sporadic business trips is we've you know, we walk and we use a lot of non motorized transportation methods like bike and I live in a very walkable communities so I am very fortunate to have access to goods and services within walking distance or bike rides.   And then again, yes, you're absolutely right about that when we do have to travel and jump on a plane like you know, making small changes from bringing the water bottle to actually packing in our own food. We get to eat healthier than eating airport food if we bag our own. I don't know roasted seeds and dry and dry fruits and so forth. I'm a big fan of silicone bags so that we don't have to keep throwing away these little Ziploc baggies. They freeze great by the way.   And then you talked about compost, and it is true compost is something that we should all be practicing a little bit more. But I want to just sort of shed light on it. I have a little graphic in my book that it's like an inverted pyramid. And while composting is great, there are other things that we get to do with our food waste that are not just more meaningful, but best utilized for the greater purpose of reducing our carbon footprint.   And, you know, a lot of times food that is perfectly good, gets to be thrown away because no one likes it or, or, you know, no one's gonna eat it, we should be considering gifting that food, especially here in the state of California, we have a lot of homeless populations that we could help or even donate the food to shelters and things like that.   Yeah, and then there are other layers like we've been trying to repurpose it for your pet or things like that. And then you know, compos being the last one. So just trying to find creative ways. And I'll give you one little example, when you are foot foot prepping, and you have like the shells of your audience, or the caps of your bell peppers, or, and I mean shells, like the little skins that you remove from garlic, or the base of your salary, or the tops of a carrot.You put all that in a silicone bag, you say you do purchase and invest in a big silicone bag like a pound to bow. And every time you have some of these scraps, you put it in this bag, and you keep it in your freezer. And whenever that bag is full, you put it in a big pot, add four to six quarts of water and you make a delicious vegetable broth.   Carley Hauck 37:00   I knew you were gonna say that. I would. That sounds amazing.   Speaking of plastic bags, as I was actually coming back from Austin, I was there for almost 10 days for some professional development and, and a culture summit. But I always bring my own food on the plane because it's healthier and then I don't, you know, inherit any more plastic. But I was sitting next to this Indian couple, they were older. And they brought out their bags of peas and rice. And it was and they were just eating it out of the bag. And then here I was with my little Tupperware of all vegetables and some nuts. And we were all eating it at the same time. And I said, Are you vegetarian? And they said yes. And I. And I said, I love vegetables too. And it was just so fun. We were all eating our, you know, brought food and I was like, Ooh, what do they have?   And so anyway, yeah, yeah, you can create a culture around it on the plane. So I know we only have a little bit longer. But I wanted to also ask you about your inner game, Alejandra, because it was clear to me that you had cultivated a strong inner game. And for those that have been listening to the podcast, the inner game is the internal operating system that really impacts how we show up in the world. And so what do you feel like you have really, maybe dive deeper on as your commitment to your self growth, let's say in the last year, I know that you were birthing this book at about the same time you were birthing this brand new little boy into the world.   Alejandra Schrader 38:44   Yes. And that's such a meaningful question for me, because especially when the pandemic hit, and I as a small business owner, took a big hit. And yet again, professionally, I found myself in despair. I had to really tap you know, until my inner self and remember the kind of resilience that I have built throughout my life. Trust that when I've thrown a curveball a lot of times is life just presented me the opportunity to take on a new challenge. It happened, you know, in 2009 when I lost in quotes my career in planning and development and I was quote, forced into the culinary world.   And, and especially because the way in which I was living is it was not sustainable working 60 to 70 hours a week, not dedicating enough time to self care to my husband, to the quality of my life. It was only normal and perfect that I had to lose my business when the pandemic hit so that the opportunities were created. So that, one, I finally after eight years of pursuing a book deal, got it. And that after decades of being married, I became pregnant, something that I actually wanted. And I didn't have the means of just being fully transparent, the financial means to get myself or to put myself through, let's just say fertilization methods, and to go on to grow two babies at the same time.   I also had to tap into something that is so important for me now, which is empathy for myself, as a way to be more empathetic towards others, to have a greater awareness of my purpose, of my assets of what I am, what am I able to bring to the table, and to finally, and this actually is getting me really emotional to show up authentically to no longer try to be a chameleon to adapt to, to pretend to be someone that I'm not just so that I am liked, just so that I am accepted.   And, you know, looking back, I'm like of course! Only when I allowed myself that opportunity to play my inner game skills, everything unfolded into what I now have, the opportunities that I'm given, just the great responsibility that I have for and this passion that is bursting. And I have the means to practice it, to share it and to empower others with.   Carley Hauck 42:11   Beautiful. Y'all, you can't see Alejandra, but I can and she's just shining, which is, as you know the title of this podcast.   So there are so many me too's, that I can relate to and that and I, I don't know if you felt this way, but when I was actually going through the journey of writing this book, which was four years, and then it actually came out last year, it was really a birthing of myself, you know, to have to continually talk and show up again and again and again, in service of this message, which is really in service of waking humanity up for the greatest good, you know, there are tests, there are challenges, you have to own it, you have to embody it, you have to show up, you have to walk it, and I am really grateful for what that has, what has evolved in me as a result of that, can you relate to that?   Alejandra Schrader 43:18   Oh, absolutely. And to trust, to trust that, in that part is so hard as a, you know, I was born in the States, but I grew up in South America and as a woman of color that felt like an immigrant that, you know, it's it feeling the need to control it was so, you know, such a big part of who I was, and I and I felt like it had to be that way. And the moment that I let go, and I just allowed for things to happen. And I trusted that I was taking care of and that as long as I did that work, as long as I put the right energy into doing the work, everything was, you know, everything's gonna work out.   Now, I don't even question it. I know, I know. And, and to, you know, to be a sort of, like, I couldn't have any any more tangible evidence that that is true than my book, my child and all of these beautiful, amazing opportunities to really be such an like, you know, I get to be a steward of the planet. Now I get to, you know, I often say that my book is the love letter to Mother Earth written from my kitchen.   And now I get to talk to decision makers and impactful people, high profile officials and cetera about this message and I hope to make a big difference. And now I have the platform to do it.   Carley Hauck 44:55   You do, and it's so amazing. I love hearing about your journey. So as we're wrapping up, tell us about these two events you have coming out in May and June. Were you get to do this?   Alejandra Schrader 45:07   Yes. So, in May, I am invited to speak at the 75th World Health Assembly, which is the decision making body of the World Health Organization in Geneva. And I am part of a side event where the launch of the periodic table of food initiative is taking place, it's May 22. And I get to come and talk about my favorite subject: food waste and sustainability, eating within planetary boundaries.   And then in June, I was invited to speak at the Women in Food and Agriculture Summit, the WFP summit in Frankfort. And, and again, I'm going to have the platform to talk about, you know, sustainable food systems, and hopefully, hopefully, you know, like, light up that spark, and yet another or a couple few or 100 individuals so that we can all start working towards a more sustainable future.   Carley Hauck 46:12   Thank you, well, I know you're gonna send me those show links. And we will provide them for our listeners to tune into. You also have a really fun Instagram account with beautiful recipes, I actually have picked out one of your recipes from your book, it's the zucchini noodle and portobello steak, which in the show notes so folks can go and you know, cook that up.   And I hope people will go and find your book and find some really fun inspiration for the spring and summer. Wherever you are listening in from. And is there. Is there anything else that you want to leave our listeners with?   Alejandra Schrader 46:51   I just say, I would just say like, you know, you don't have to say yes, but you can stop saying no. And, and I say that in regards to trying to make meaningful shifts to the way that you eat, and that you think about food. And, if that's saying yes means trying one new vegetable every week, maybe not having an animal source product one meal a day, maybe even practicing meatless Mondays, there's not too small of a change, every small action can make big wonderful effects as part of a collective action.   Carley Hauck 47:36   Well, Alejandra, thank you so much for your wisdom, for your service. I look forward to staying connected and just seeing how this light continues to spread and inspire so many others. And if there's a way that I can support you, please feel free to reach out.   Alejandra Schrader 47:55   Thank you so much. It means so much to us what a wonderful conversation. I'm very grateful.   Carley Hauck 48:04   Thank you so much, Alexandra for your voice, your passion, sharing your story.   I'll link to all the wonderful resources Alejandra mentioned in the show notes. As you heard, we can mitigate climate change, protect our resources by eating mostly whole foods plants, being mindful of how we cook, how we even use our food scraps, and how we can reduce the consumption of meat so that there is more for everyone, and we're taking good care of the planet.   While there are many plant based and alternative protein products coming into the market. What is also part of these new products is plastic and packaging. And what I'd like to invite as you start to move towards a more vegan plant based diet is that you focus on buying more fruits and vegetables. Buy foods in bulk. Bring your own bags, use your own utensils when you're traveling or when you're just out and about keep them in your car. Use water bottles, instead of buying plastic bottles.   And even keep a to-go plastic container or maybe a metal container in your car so that when you do go out to eat when you have leftovers, you don't have to take another plastic container. All of this plastic is going into our soil or water, our oceans. Only 7% of plastic is actually recyclable. So in our efforts to focus and optimize our wellbeing, the planet's wellbeing our families or communities, we have to get rid of this plastic consumption. So my invitation: How can you minimize your plastic this week? This year?   And as a way to support you to reduce your meat consumption, I want to tell you about this fabulous conference that I'll be attending from May 12 through 14th. That's right outside of the Bay Area, I believe there will be a virtual opportunity as well. The tickets are really affordable. And I believe they're not turning anyone away. And this is the fourth annual summit, they had to push pause because of a pandemic. I will be attending, the organizer Brian invited me. I am so delighted. And Bruce Friedrich, who was our first interview of the season, who is the co-founder of The Good Food Institute, Brian actually worked for Bruce years ago. So if you missed that interview, which is Standing For a Good Food System, you definitely want to listen to that one.   But going back to the Reducetarian Summit May 12 through 14th, definitely check that out. The link is in the show notes. And if you can't attend, there is also a cookbook that Brian has written and his documentary Meat Me Halfway, yes, m-e-a-t me halfway, came out last summer, and I highly recommend it. All of these links will be in the show notes.   The SHINE podcast has been self sponsored since May 2019. It is freely offered from my heartfelt desire to be in service and support of a workplace and world that works for everyone and is living in greater harmony with the Earth from conscious inclusive leadership and socially responsible business practices. I would love and appreciate your support so that I can continue to have these wonderful interviews with inspiring leaders bringing science tips and evidence to your ears. And you can donate and support me by going to my Patreon page www.patreon.com/carleyhauck, the link is in the show notes. Your generosity helps so much.   If you enjoyed this episode, please share it with friends, family or colleagues. If you have questions, comments or topics you'd like me to address, please email me. I would love to hear from you support@carleyhauck.com.   Until we meet again, and that's going to be really soon my friend because I have another fabulous episode coming out on Earth Day. Oh, I can't wait to share it with you. But until we meet again, be the light and shine your light.

Imagine meat that's cultured in factory tanks instead of grown on a farm. Thinks it's a fantasy of the future? They're already selling it in Singapore - and professional tasters can't tell the difference between the laboratory and the farm-raised version. Bruce Friedrich, CEO of the Good Food Institute, joins us again to explain how pathbreaking companies are "cultivating" meat from animal cells - and how it could help solve some of the world's most dangerous problems.

Bruce Friedrich, former master strategist at PETA, streaked naked past Buckingham Palace with "GoVeg" painted on his body. Like that tactic or not, you'll be astonished as Bruce explains how you can fight global poverty, help prevent a medical crisis, fight climate change - and prevent massive suffering - simply by cutting back on (or shunning) farm-raised meat. 

In Episode #148 I sit down with Bruce Friedrich, the founder and president of Good Food Institute, a non-for-profit organisation developing the roadmap for a sustainable, secure, and just global protein supply. Their objective? To create a world where alternative proteins are no longer alternative. Hope you enjoy the episode. Resources: Connect with Bruce on Twitter Visit the Good Food Institute's website Listen to Bruce on Rich Roll's podcast from a few weeks ago Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. Simon Hill, Nutritionist, Sports Physiotherapist Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my two week meal planWant to support the show?

In Episode 109 I sit down with lawyer and Co-Founder of the Good Food Institute Bruce Friedrich to talk about two solutions to the current problems with our food system: these solutions being plant based meat and cultivated or 'cell-based' meat. Specifically we cover: What's wrong with the current food system and how it is impacting human health, planetary health and animal welfare Specifics on climate change, COVID-19, antibiotic resistance, production inefficiencies and food security What plant based and cultivated meats are Specifics related to bio mimicking meat using cells collected via biopsy Where these industries are currently and the projections The companies leading the way in these industries Why major meat companies are investing into this space Barriers to entry When we can expect to see cell based meat on shelf How these types of products are likely to be perceived by customers and much more Resources: Good Food Institute Bruce's Ted Talk Bruce on Twitter Good Food Institute on Instagram If you're a regular listener you will know I prefer to do these conversations in person. I apologise in advance for slightly tinny audio from Bruce's end - the recording software is a bit hit and miss compared to when you are in the same room! Nonetheless it's certainly not the worst audio I have heard and the information is tremendously insightful. Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. Simon Hill, Nutritionist, Sports Physiotherapist Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my two week meal plan

Meat production is destroying the planet and jeopardizing our health -- but people aren't going to eat less meat unless we give them alternatives that cost the same (or less) and that taste the same (or better). In an eye-opening talk, food innovator and TED Fellow Bruce Friedrich shows the plant- and cell-based products that could soon transform the global meat industry -- and your dinner plate. Hosted on Acast. See acast.com/privacy for more information.