Podcasts about Cultured meat

Send us a textAre you confused by conflicting nutrition advice, tired of diet fads, or simply curious about the fascinating world of food science?James Collier, Co-Founder of Huel, and author of “Well Fed” brings his 30 years of nutrition expertise to this week's episode of the Extrology podcast.Lee & James demolish myths, expose misinformation and reveal the shocking complexity behind what we eat. In this episode you'll learn: Why there's NO such thing as an “optimal diet”.How social media influencers manipulate nutrition information.Why black-and-white thinking about nutrition is harmful.About emerging food technologies from cultured meat to GMOs.The importance of contemplative eating. This episode is more than just another nutrition podcast - it's a journey into understanding how what we eat impacts not just our bodies but our entire planet. James Collier: https://www.instagram.com/jamescollierrnutrhttps://www.linkedin.com/in/james-collier-a717604/https://jamescollier.substack.com/Well Fedhttps://lnk.to/WellFedGet in touch: lee@extrology.comExtrology: https://www.extrology.com/https://www.instagram.com/extrologypodcast/https://www.tiktok.com/@extrology Lee Cooper: https://www.linkedin.com/in/leecooperrecruiter/

More than any other segment of the alternative meats sector, cultivated meat is where innovation meets controversy. Long before it hits store shelves, meat grown in bioreactors has sparked a heated debate in the food culture wars. Government bans and social media backlash are complicating its path to regulatory approval and consumer acceptance. Fortunately, Kimberly Ong is here as our guide: The consultant with Boston-based Vireo Advisors science and policy firm spoke with Alt-Meat about the headwinds that slow the progress of the science and the policy. She also provides advice for leaders in the alt-meat sector on what to do about these challenges.

Recently the Vegan Society have come out with a strong statement, declaring that "cultured meat is not vegan, nor will it ever be". Is this absolute statement necessary to protect the integrity of the animal rights message, or could a bit more pragmatism be applied here? Julie & Ant discuss this, referencing the following two articles:https://www.greenqueen.com.hk/is-lab-grown-meat-vegan/ https://www.vegansociety.com/sites/default/files/uploads/downloads/Cultured%20Meat%20Research%20Briefing.pdf As ever, we love hearing your views on the topics under discussion (or anything else!) so do drop us your thoughts via enoughofthefalafel@gmail.com*************Enough of the Falafel is a community of people who love keeping on top of the latest news in the world of veganism & animal rights. With the Vegan Talk podcast, we aim to develop listeners' (& our own) thoughts around key issues affecting veganism & the animal rights movement; giving our opinions, whilst staying balanced; remaining true to our vegan ethics, whilst constantly seeking to grow & develop.Each week we home in on one topic in particular and pick it apart in more detail. If you have a suggestion for a future show, do get in touch via enoughofthefalafel@gmail.com.Enough of the Falafel is also on Facebook, Tiktok & Instagram @enoughofthefalafel.*******************Thanks everyone for listening; give us a rating and drop us a message to say "hi"; it'll make our day!Julie & Anthony

Summary: With a rising global population and growing urgency around sustainability, one industry under the spotlight is cultured meat. Vegan and plant-based products have made strides in recent years, but today's guest is pushing that progress further—pioneering new ways to create sustainable alternatives without compromise.​Arik Kaufman is an accomplished entrepreneur and the CEO and co-founder of Steakholder Foods. Armed with strong values and a clear vision of how to approach urgently-needed changes in the food industry, Arik set out to develop printed meat in 2019, resulting in a more sustainable and authentic alternative to conventional meat. Today, with its innovative 3D food printing technology, Steakholder is at the forefront of this growing industry. Arik has also founded three other food-tech firms, two of them (cell-grown milk developer Wilk and cultured honey company Beeio Honey) on the Tel Aviv stock exchange, and is a founding partner of Blue Sound Waves, an investment partnership led by Ashton Kutcher, Guy Oseary, and Effie Epstein.In this episode, we explore how Steakholder Foods is shaping a future where alternative proteins and traditional meat coexist, and what it will take for cutting-edge technologies like 3D printing to gain widespread adoption in a rapidly evolving market.Highlights:The impact of a growing population and climate change on the cultured meat industry (4:36)How 3D printing meat works, and what makes Steakholder's approach unique (6:42)The importance of IP and in-house innovation at Steakholder Foods (8:50)Steakholder Foods' business model (10:05)Steakholder's customer base and target audiences (11:19)The status of regulation with cultured meat technology (15:25)Differences between 3D printing variances of cultured meat (18:08)Arik speaks on the potential for international expansion (19:35)Arik discusses collaborations and partnerships in the food industry (22:42)Arik reflects on lessons learned working in food tech (23:49)What Arik is most excited about at Steakholder, and plans for the future (24:46)Links:Arik Kaufman on LinkedInSteakholder Foods on LinkedInSteakholder Foods Website ICR LinkedIn ICR Twitter ICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

We're sinking our teeth into the brave new world of lab-grown meat. From petri dishes to dinner plates, we explore the step-by-step process of how cultured meat is made, where you can get your hands on it (yes, it's really available!), and just how much a lab-grown burger will set you back.We'll weigh the potential perks, like saving the planet one meatball at a time, along with the not-so-appetizing hurdles facing this futuristic food. Is it a flash in the pan, or the filet of the future? Tune in to find out!

Wat is kweekvlees of cultured meat of cell-based meat en waarom zouden we het eten? Wat zijn de voordelen? Zijn er nadelen? We proberen een duidelijk beeld te schetsen van het veelbesproken topic "kweekvlees".

In this Convo of Flanigan's Eco-Logic, Ted speaks with Maria Cho, CEO of Triplebar, a biotech firm using advanced technology to tackle the urgent issues of food and drug supply. She leads a team in a mission to heal and sustain people and the planet by removing a key bottleneck in the bioeconomy. This is being achieved with a proprietary screening platform to accelerate and innovate food and pharma product discovery.Based in East Bay, San Francisco, she shares with Ted that growing up, she was deeply intrigued by science and wanted to be a medical doctor. She began working as a medical assistant at a doctor's office, where she gained experience in the medical environment. While working as a medical assistant, she came to the decision that she did not want to pursue being a doctor. She realized her passion was more about the process of creating drugs rather than being a prescriber, and began thinking about how to get involved in creating products to help fight diseases worldwide.This discovery led to work and experience in various industries, including sales, research, biopharmaceuticals, and skincare. In her current role as CEO at TripleBar, she is leading a team focused on innovation and strategic growth to address some of the world's most challenging sustainability problems around food and healthcare by developing products that can meet current and future unmet needs for healthy nutrition and better disease treatment outcomes on a global scale. She and Ted delve into how they apply this in food and nutrition to bioactives, functional food proteins and cultured meat, and in pharma to better and novel biologics. Maria also discusses the broader implications of these technologies for the future of food and healthcare industries. She emphasizes the potential for bioengineering to not only solve current issues, but also to foresee and mitigate future challenges. Her vision includes fostering a more resilient and health-conscious global community through the application of science and technology.

Well then! Dana learned quite a powerful lesson from this book, I'd say. I suggest you take some of what we've heard to heart, too, yknow? The planet will thank you, even if some of that thanking will have to be done indirectly. I really loved reading this book on stream, and re-hearing the story as I was editing the episodes down for the podcast was quite the delight. It's got me motivated in a major way to keep trying my best to bring some small mote of what's on display here into my own life. I actually have a little garden going out in the backyard (in a series of little pots, with varying success), I've been having an absolute blast embroidering cute little this'n'thats on my clothes to keep them in good repair, I've even been searching for ways to repair the tech I've got around (or, when it needs replacing, getting fixable options!). The solarpunk movement is one made up of what feels like a thousand little decisions, which, I feel, makes it easier to get started. Don't sit there and fuss about what's most optimal, that'll get you all locked up! Start with the choices that seem simple, and remember, it's not a 4-H project, you can enjoy the journey more than the end result!  As for this little chunk of astounding, well... it's good, but it's much better when we read more of it later, y'know? Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

To be honest with you, this final act that's going on in this week's episode and the next really nails home how crushing it can feel to know there could be solutions to the sort of problems we've been experiencing of late. Well, that, and the commentary being made about the ins and outs of copyright and the importance of using that carefully! (Unstartlingly, the author is quite an advocate for Open Source, but it's also got a lot to say about corporations using the DMCA as a bludgeon)  I'm really trying to not have this description come out as dire, but the happy ending is coming in next week's episode! The return to the city is not exactly a joyous omen. I promise, it's a vital part of the story, and really makes the finale coming up super good!  Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

We inch ever closer to the answer of WHY the city does things like this in this episode, and man, does Stephens really nail the sheer confusion of someone introduced to these concepts from step one just right with the way Dana does things. There's a pervading sense of "Well if there's a better way, why aren't we bothering?" throughout this section of the book, sometimes to the point of almost feeling like we're the ones being talked to. (Which, don't get me started on how that's such a thin line to tread, between preaching to the reader, staring down the camera, in comparison to getting your point across in the tone of the story and its dialogue) (That's a major known weak point of my writing, actually) (Well that, and all these asides) Speaking of asides, I've got things to promote!  Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

We're finally getting some resolution on what was set up out front, and hoo boy, it's getting TENSE in a MAJOR WAY this time, folks! I mean, you knew it was gonna be difficult the second she decided to keep the Particular Item from the Fringers, but wow, we really have that drop at perhaps the worst possible time, not to mention just how difficult things are getting with the general conflict between the two major players here, y'know? Honestly, I could really wax on for a long time about the beautiful use of the climate as an antagonistic force in stories like this, too! It really reminds you that the world is a character, alongside the ways the humans have shaped the world. Sure, any good solarpunk story uses the infrastructure as a character, you've got to drive home that we can use technology for the betterment of the world somehow, but when the climate rears its head, like a cow prodded into the defense of the calf, that's a valuable opportunity for the story to REALLY get cooking! (I am once again tempted to get some writing done myself, there's just something about this genre that's inspiring to me beyond what it's normally aiming for, the inspiration of small action to better the world, from the reader) Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

given at Kadimah Toras Mosheh July 28 2024 sourcesheet is here

Is 3D-printed meat the future of our food? In this episode of Leaders on a Mission, I sit down with Arik Kaufman, CEO and Founder of Steakholder Foods, to delve into the fascinating world of cultured meat. Arik shares his insights on the industry's rapid evolution, from its nonexistence just a few years ago to the cutting-edge technology driving it today.We explore the significant hurdles faced in scaling cultured meat production, including the high costs inherited from the pharmaceutical industry and the technological challenges of 3D printing a steak that tastes just like the real thing. Arik also discusses the financial strategies required to survive in the market, comparing public and private funding, and the crucial role of government support in ensuring the industry's growth and sustainability.Join us for a thought-provoking conversation on the future of food, sustainability, and innovation. Don't miss it!Timestamps:00:00 Intro02:04 Arik's professional journey04:01 Starting a company to create 3D meat07:15 Vision and goals for the Steakholder Foods09:31 Developing cost-effective cultured meat technology13:57 Challenges of a cultured meat producing company17:21 Pros and cons of being a public company20:20 Culture meat industry requires mature support22:34 Countries that are supported of cultured meat production23:25 The fear of a potentially disruptive technology27:26 What would Arik do differently when he started?28:59 Commercializing 3D food printing technology31: 15 Future plans and strategic partnerships33:11 From B-to-C to B-to-B business model34:16 Easy integrations with the factories36:15 Competition and challenges of being a CEO39:35 The industry's potential, improved products, and market evolution

It's really interesting, especially from my perspective, the real glory given to what amounts to subsistence farming in solarpunk tales like this. I mean, don't get me wrong, I'm a known enjoyer of that sort of thing, I have a garden in my backyard for a reason (and it's not just that I have a mighty need for the best feasible tomato for my various tomato needs)! But in my humble opinion, the angle that's going to really return a much more fruitful crop in regards to inspiration is the process of mending things that you've already got on hand. Plants are infamously fickle, and there's a reason a pretty broad spectrum of people's ancestors did absolutely everything possible to claw their way out of that lifestyle (it asks a TON of you, in the line of how much work you've got to get done). However, I've had great success for FAR less time in mending my own clothes, for example. Or, depending on your luck finding good instructions, you can get pretty far fixing up old technology that should be working, but isn't, for some reason! For example, I managed to resurrect a kindle that had a completely depleted battery, with nothing but a simple screwdriver, a battery I snagged on the page that explained how to do it, and maybe 30, 40 minutes? This book kinda leans in that direction, talking about the (genuinely very clever) idea of urban mining, but beyond a passing mention of doing some hand sewing on that kite material, and some (well-deserved!) lauding of the use of color to aid in creativity of the fashion, but lean in! Make visible mending a vital part of the fashion movements! Tell me all about how the screws and easily-acessible batteries make the tech repairable by anyone! It's solarpunk, we're supposed to make the infrastructure a main character after all.  (Yes, I should just write my own solarpunk stories that focus on these things) (Yes, I may or may not have written some already) (No, I haven't posted them anywhere... yet!) Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

The kite generator mentioned here is actually some really neat tech! I kinda accidentally hit on how they work when we're talking over the potential approaches to a turbine in the kite generation system, essentially, these things take pre-established data on how the windspeed changes based on altitude, and then autonomously pilots it in a neat-looking figure eight pattern, in order to pull a tether out to spin a turbine where the windspeed is high, then move it back down to where the windspeed is low, pulling the kite back in. Interestingly, the article that I found the explanation of the mechanics in noted that the initial pitch for that company's idea was a sort of kite based sail for container ships, but that wasn't exactly an easy sell, (despite being a great idea to lean into in a solarpunk setting, I mean, the less fuel you have to burn to make those big barges go, the better, yknow?) so they pivoted to the kite generator. Anyway, if it's not obvious, there's a lot that you can really sink your teeth into in regards to learning neat stuff that's mentioned in passing in the story, even outside the things that get footnotes. Most of the technology and techniques are either actively being used, or only a few simple steps away from being actively used! Of particular note in my realm of expertise thus far in the story, the use of fractalline encryption, and mesh-based networking, are real processes that can be used. The mesh network in particular would be super handy for communicating through many smaller micronetworks, rather than the way the standard internet browsing experience focuses on a server that needs to be centrally managed. I actually wasn't very surprised to see the callout of that technique, it's a great way to handle a decentralized internet system that works in a similar fashion to those microgrids we're seeing.  Anyway, book good! More next week! Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

More than any other segment of the alternative meats sector, cultivated meat is where innovation meets controversy. Long before it hits store shelves, meat grown in bioreactors has sparked a heated debate in the food culture wars. Government bans and social media backlash are complicating its path to regulatory approval and consumer acceptance. Fortunately, Kimberly Ong is here as our guide: The consultant with Boston-based Vireo Advisors science and policy firm spoke with Alt-Meat about the headwinds that slow the progress of the science and the policy. And, she has advice for leaders in the alt-meat sector on what to do about it. 

Phew! We made it out of the city! Luckily, now that we've got that place well behind us, we're able to see the true thrust of the world that made me fall in love with the genre as a whole, and Arcadia in specific. The technology on display being so, so close to what we've got these days is remarkably motivating, at least, in my humble opinion. I do go on in the show itself about it, most especially appealing to me being the building of aeroponic gardens in the spare storage space of the Rigs. If I ever do wind up back in the rv, you know I'm FULLY invested in building that out. I mean, I could manage to cram my stuff into the other cabinets to have the space! Sure, I don't exactly have the CRISPR knowhow to build new varieties of plants well-suited to the tightly enclosed environment, but there's plenty of things that would work just fine in that small of a space, you know? I actually wouldn't hate to try to build a sort of trellised system, where the runners from various "main" plants extend upward and diagonally to let the plants have that space to stretch their feet out, you know? Maybe this is worth trying out in the backyard... I better go get planning!    Want to read the book? Go check it out here: https://www.thriftbooks.com/w/wheelers/36444581/#edition=64297035&idiq=56656333 Want the book in a nutshell first? Check out Miles Past Xanadu: https://matt-stephens.blogspot.com/2020/07/miles-past-xanadu-complete-for-later.html Have things to say, books to suggest, or just want to join another discord? Come check out mine!  https://discord.gg/PBZNsjn/  Last but not least, you want to catch stories live, well before they hit the podcast feed? Check us out, friday evenings, over on twitch!  https://www.twitch.tv/Glacier_Nester/

The NCBA, along with its Canadian and Mexican counterparts, have signed a joint statement pledging to work together.

In this episode we are taking a break from the norm to bring you a few of the amazing stories from the world of science and technology that haven't quite made it into the podcast recently.  Our goal is to bring you a lot of amazing stories and important technological developments on this podcast, but the little stories in the middle where we take a break don't always get the attention they deserve. So, this week, we're bringing you some of the stories from around the world that haven't quite made the podcast yet. And, of course, you'll find details of all the stories we feature today in the show notes.Don't worry, this isn't a regular thing - we'll be back to normal next week.This is Technology Now, a weekly show from Hewlett Packard Enterprise. Every week we look at a story that's been making headlines, take a look at the technology behind it, and explain why it matters to organizations and what we can learn from it. Sources and statistics cited in this episode: The Lunar Cruiser: https://mag.toyota.co.uk/toyota-lunar-cruiser/Study into humanoid robots: https://www.euronews.com/next/2024/04/12/humanoids-no-thanks-most-g7-countries-feel-uncomfortable-with-the-most-advanced-robotsFood from thin air: https://solarfoods.com/opening-a-window-to-the-food-industrys-future-the-worlds-first-factory-growing-food-out-of-thin-air-launches/?utm_medium=email&_hsmi=302659422&utm_content=302659422&utm_source=hs_emailClouds to slow global warming: https://www.nature.com/articles/s41561-024-01427-zWaterproof e-glove: https://www.acs.org/pressroom/presspacs/2024/april/waterproof-e-glove-could-help-scuba-divers-communicate.htmlOur episode on energy efficient AI: https://link.chtbl.com/TechnologyUntangled_411 AI is more carbon-efficient than humans: https://www.nature.com/articles/s41598-024-54271-x

In this episode we are taking a break from the norm to bring you a few of the amazing stories from the world of science and technology that haven't quite made it into the podcast recently.  Our goal is to bring you a lot of amazing stories and important technological developments on this podcast, but the little stories in the middle where we take a break don't always get the attention they deserve. So, this week, we're bringing you some of the stories from around the world that haven't quite made the podcast yet. And, of course, you'll find details of all the stories we feature today in the show notes.Don't worry, this isn't a regular thing - we'll be back to normal next week.This is Technology Now, a weekly show from Hewlett Packard Enterprise. Every week we look at a story that's been making headlines, take a look at the technology behind it, and explain why it matters to organizations and what we can learn from it. Sources and statistics cited in this episode: The Lunar Cruiser: https://mag.toyota.co.uk/toyota-lunar-cruiser/Study into humanoid robots: https://www.euronews.com/next/2024/04/12/humanoids-no-thanks-most-g7-countries-feel-uncomfortable-with-the-most-advanced-robotsFood from thin air: https://solarfoods.com/opening-a-window-to-the-food-industrys-future-the-worlds-first-factory-growing-food-out-of-thin-air-launches/?utm_medium=email&_hsmi=302659422&utm_content=302659422&utm_source=hs_emailClouds to slow global warming: https://www.nature.com/articles/s41561-024-01427-zWaterproof e-glove: https://www.acs.org/pressroom/presspacs/2024/april/waterproof-e-glove-could-help-scuba-divers-communicate.htmlOur episode on energy efficient AI: https://link.chtbl.com/TechnologyUntangled_411 AI is more carbon-efficient than humans: https://www.nature.com/articles/s41598-024-54271-x

In this episode we are taking a break from the norm to bring you a few of the amazing stories from the world of science and technology that haven't quite made it into the podcast recently.  Our goal is to bring you a lot of amazing stories and important technological developments on this podcast, but the little stories in the middle where we take a break don't always get the attention they deserve. So, this week, we're bringing you some of the stories from around the world that haven't quite made the podcast yet. And, of course, you'll find details of all the stories we feature today in the show notes.Don't worry, this isn't a regular thing - we'll be back to normal next week.This is Technology Now, a weekly show from Hewlett Packard Enterprise. Every week we look at a story that's been making headlines, take a look at the technology behind it, and explain why it matters to organizations and what we can learn from it. Sources and statistics cited in this episode: The Lunar Cruiser: https://mag.toyota.co.uk/toyota-lunar-cruiser/Study into humanoid robots: https://www.euronews.com/next/2024/04/12/humanoids-no-thanks-most-g7-countries-feel-uncomfortable-with-the-most-advanced-robotsFood from thin air: https://solarfoods.com/opening-a-window-to-the-food-industrys-future-the-worlds-first-factory-growing-food-out-of-thin-air-launches/?utm_medium=email&_hsmi=302659422&utm_content=302659422&utm_source=hs_emailClouds to slow global warming: https://www.nature.com/articles/s41561-024-01427-zWaterproof e-glove: https://www.acs.org/pressroom/presspacs/2024/april/waterproof-e-glove-could-help-scuba-divers-communicate.htmlOur episode on energy efficient AI: https://link.chtbl.com/TechnologyUntangled_411 AI is more carbon-efficient than humans: https://www.nature.com/articles/s41598-024-54271-x

Can You Feed Your Dog Or Cat A Plant-Based Diet? By Billy Nicholles at ProVeg.org   Original post: https://proveg.org/news/can-you-feed-your-dog-or-cat-a-plant-based-diet/  Related Episodes: 193: Cultured Meat for Pet Food: Game Changer! By Paul Benton at UnchainedTV.com 199: Vegan Dogs 101: Plant Based Nutrition for Dogs 200: [Part 1] Vegan Cats 101: Nutrients, Not Ingredients is What Really Matters 201: [Part 2] Vegan Cats 101: Nutrients, Not Ingredients, Is What Really Matters 211: Cultured Meat: The Future of Pet Food 233: Should Cats & Dogs Eat Cows & Chickens? 317: Is a Vegan Diet for Dogs Healthy? 318: Bravo Packing: The Dirty Business of Pet Food Slaughterhouses 325: The Secret Horrors and Products of Rendering Dead Animals 337: Avoid Toxins from Bioaccumulation with Vegan Cat & Dog Food  349: 5 Ways to Explain Why My Cat/Dog is Now Vegan 463: GI Issues Drop 90 Percent, Dandruff 77 Percent in Vegan Dogs 549: [Part 1] Getting Cats Vegan is Possible and Imperative 550: [Part 2] Getting Cats Vegan is Possible and Imperative 631: Cultivated Pet Food Meat Is Coming Sooner Than You Think by Björn Ólafsson at SentientMedia.org ProVeg International is a food awareness organization striving for a world where everyone chooses delicious and healthy food that is good for all humans, animals, and the planet. Their mission is to reduce the global consumption of animals by 50% by the year 2040. They aim to transform the global food system by replacing conventional animal-based products with plant-based and cultured alternatives. ProVeg works with international decision-making bodies, governments, food producers, investors, the media, and the general public to help the world transition to a society and economy that are less dependent on animal agriculture and more sustainable for humans, animals, and the planet.   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 #proveg #plantbaseddogfood #plantbasedcatfood #vegancats #vegandogs    

In this episode, we are thrilled to have Professor Tony Walker, a distinguished environmental scientist from Dalhousie University, as our guest. Professor Walker shared profound insights from his recent groundbreaking study on plastics in the food industry, a study that has been widely recognized and published in the prestigious journal Science. This episode delved into the crucial environmental impacts of plastics in the food chain, providing a comprehensive understanding of his findings, which were previously touched upon in an earlier episode.We provided an update on the bird flu outbreak affecting U.S. dairy, a situation that has led to increased vigilance in Canada. We discussed Florida's pioneering ban on meat produced from cell cultures, a move that is being considered by other states including Alabama. The episode also examined the cancellation of Calgary's plastic bylaw, a decision that could have had significant implications for the city's environmental policies.Additionally, the episode previewed the upcoming SIAL event in Montreal, where the podcast will serve as the official podcast, releasing episodes during and after the event as summer bonuses.The discussion also included allegations of fraudulent cooking oil from China and Starbucks' challenges.  *********Image: Volunteers from Green Africa Youth Organization and End Plastic Pollution Uganda examine branded plastic waste and record brand audit data in Kampala, Uganda. (Nirere Sadrach photo About Professor WalkerDr. Tony Walker is a Professor at the School for Resource and Environmental Studies, Dalhousie University in Canada. Tony has studied the impacts of plastic pollution for nearly 30 years. He helped participate in a Leaders and Experts Roundtable on Plastics and Marine Litter to help develop the Ocean Plastics Charter for Canada's 2018 G7 presidency. He represented Canada at the G7 Science Meeting on Plastic Pollution in Paris, France. He has published extensively on policies to reduce the impacts of plastic pollution and is an Associate Editor for Marine Pollution Bulletin and Editor for Cambridge Prisms: Plastics. https://www.science.org/doi/10.1126/sciadv.adj8275https://www.nature.com/articles/s41599-021-00747-4https://onlinelibrary.wiley.com/doi/abs/10.1111/ijcs.12691https://www.sciencedirect.com/science/article/pii/S0025326X22001424 The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and media entrepreneur. He has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Secure conference with leaders from The Gap and Kroger talking about violence in retail stores, keynotes on the state & future of retail in Orlando and Halifax, and at the 2023 Canadian GroceryConnex conference, hosting the CEOs of Walmart Canada, Longo's and Save-On-Foods Canada. Michael brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael also produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in North America, Remarkable Retail, Canada's top retail industry podcast; the Voice of Retail; Canada's top food industry and the top Canadian-produced management independent podcasts in the country, The Food Professor, with Dr. Sylvain Charlebois. Rethink Retail has recognized Michael as one of the top global retail influencers for the fourth year in a row, Coresight Research has named Michael a Retail AI Influencer, and you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state of the retail industry in Canada and the U.S., and the future of retail.

When does one add complexity to their lifting program? That is, how far can staples like squat, press and row - perhaps with some protein powder - take you? Find out! Also tune in for breaking food science news on cultured meat prices and functional beverages for brain fog. -------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site IronRadio-only site: https://www.ironradio.org/ 

Dive deep with us into a petri dish of innovation as we explore the science behind lab-grown meat. Join us as we discuss the implications of this animal friendly, environmentally sustainable, protein source and answer the question is this really the future of our food? Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

Get fast-tracked into the world of the science of food with the March 2024 episodes of IFT's Omnivore podcast. Dr. Jacob Bruun-Jensen, strategy principal, consumer industry with Monitor Deloitte, talks about the challenges of achieving compliance with FDA's Food Traceability Rule. Director of science at Tufts Cellular Agriculture Commercialization Lab and entrepreneur-in-residence Andrew Stout explains … Continue reading EP 32: Hurdling FSMA 204 Challenges, Tufts Cultured Meat Research, Australia Innovation Hotspot →

In this very special 200th interview, I'm joined by Deniz Kent, the Co-Founder & CEO of Prolific Machines, a biotech company at the forefront of sustainable and healthy food. Starting his career with notable research in cancer immunotherapy at the University of Bristol, Deniz has been recognized for his contributions to science, including winning the award for “outstanding contribution to research” while at GlaxoSmithKline focusing on asthma. Deniz is a key player in cell production for agriculture, aiming to make cultured meat competitively priced against conventional farming. With $42M+ in funding and support from people like Mark Cuban, Emily Ratajkowski, and Ciara to name just a few, Prolific Machines is redefining food sustainability and accessibility. ➡️ https://www.prolific-machines.com/ ➡️ https://rosspalmer.com/deniz-kent ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

Die größte Herausforderung unserer Zeit ist es, die Welt klug zu ernähren. Klimawandel, Tierleid und Welthunger gilt es einzudämmen. Lösungsansätze gibt es viele. Oft kommt es aber auf das Individuum an, das Teil der Entscheidung ist, ob der Wandel noch zu stoppen ist. Einer, der sich dem Thema entschlossen angenommen hat ist Dr. Christian Weymayr. Sein Ansatz “Mach es der Masse so einfach, wie nur möglich!” Vor einem Jahrzehnt galten Produkte als Fleischalternative noch als kostspielige Spezialitäten in Bioläden und Reformhäusern. Inzwischen sind vegane und vegetarische Produkte in der breiten Masse angekommen. Ein wesentlicher Akteur in dieser Entwicklung ist der etablierte Wursthersteller Rügenwalder Mühle. Anfänglich stieß die Idee, eine vegetarische Produktreihe einzuführen, selbst bei den Mitarbeitern auf Skepsis. Diese Vorreiterrolle erwies sich jedoch branchenweit als gewinnbringend, da der Markt für Fleischersatzprodukte einen regelrechten Aufschwung erlebt. Es wird erwartet, dass das Sortiment an fleischfreien Optionen sich zukünftig stark erweitern muss, um den Herausforderungen des schnellen Bevölkerungswachstums und der Klimakrise gerecht zu werden. In diesem Kontext berichten Christian Weymayr und der ehemalige Geschäftsführer von Rügenwalder Mühle, Godo Röben, als Schlüsselfiguren in der Branche für Fleischersatz, über die Erfolgsgeschichte und Lösungsansätze in ihrem neuen Buch “Vergesst Fleisch! - Wie wir klug die Welt ernähren”. Zudem geben sie Einblicke in die aktuellen Entwicklungen und Forschungen in den weltweiten Lebensmittellaboren bezüglich der fleischfreien Ernährung. Christian Weymayr ist promovierter Biologe, arbeitet als freier Wissenschafts- und Medizinjournalist und kennt sich mit “Cultured Meat” aus, wie nur wenig andere. In diesem Podcast sprechen wir darüber, was er als die beste Lösung gegen den Klimawandel sieht, ob "kultiviertes Fleisch” vegan ist, welche Erfahrungen er als Biologe gemacht hat und was auf seinem Teller landet. Dr. Christian Weymayr weiß, wie wir die Welt klug ernähren können. Er hat die Lösung, um Klimawandel, Tierleid und Co einzudämmen. Ein erfrischender Austausch unter dem Motto “Zwei halbe Vegetarier ergeben einen Ganzen!”. Viel Spaß beim Anhören!

Mark is the scientist behind the world's first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat. On this episode we chat about the International Scientific Conference on Cultured Meat (ISCCM). Learn more about the upcoming ISCCM event at www.culturedmeatconference.com --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Cultivated Pet Food Meat Is Coming Sooner Than You Think by Björn Ólafsson at SentientMedia.org   Original post: https://sentientmedia.org/cultivated-pet-food/     Related Episodes: 193: Cultured Meat for Pet Food: Game Changer! By Paul Benton at UnchainedTV.com 199: Vegan Dogs 101: Plant Based Nutrition for Dogs 200: [Part 1] Vegan Cats 101: Nutrients, Not Ingredients is What Really Matters 201: [Part 2] Vegan Cats 101: Nutrients, Not Ingredients, Is What Really Matters 211: Cultured Meat: The Future of Pet Food 233: Should Cats & Dogs Eat Cows & Chickens? 317: Is a Vegan Diet for Dogs Healthy? 318: Bravo Packing: The Dirty Business of Pet Food Slaughterhouses 325: The Secret Horrors and Products of Rendering Dead Animals 337: Avoid Toxins from Bioaccumulation with Vegan Cat & Dog Food  349: 5 Ways to Explain Why My Cat/Dog is Now Vegan 463: GI Issues Drop 90 Percent, Dandruff 77 Percent in Vegan Dogs 549: [Part 1] Getting Cats Vegan is Possible and Imperative 550: [Part 2] Getting Cats Vegan is Possible and Imperative   Sentient Media is a nonprofit news organization that is changing the conversation around animal agriculture across the globe. They seek to create and sustain a sense of global urgency about the agriculture industry's impact on the climate crisis, extraction of natural resources and systematic exploitation of the fringes of society. They're doing this through critical commentary, investigative journalism, creating resources, strengthening the journalist and advocate community, partnering with publishers and holding the media accountable when it fails to report on the most pressing issues of our time.    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 #petfood #rendering #animalagriculture #dogfood #catfood #culturedmeat #culturedpetfood  

From dietary downsides to the environmental impact large-scale farming has on the planet - not to mention the profound cruelty to which billions of animals are subjected annually - there are plenty of arguments against human consumption of animal meat. But what about meat that's not derived from animals who once roamed in fields, but grown in labs instead? Is it really the future of food? Dr. Mark Post, Professor of Sustainable Industrial Tissue Engineering at Maastricht University joins Jonathan to discuss.

In today's episode, we're taking a deep dive into the future of pet nutrition with Dr. Shannon Falconer, CEO and founder of BioCraft Pet Nutrition. Shannon, a biochemist and animal rescue volunteer, is leading a revolution in the pet food industry with cultured meat — a sustainable, cruelty-free alternative that offers optimal nutritional benefits. We chat about everything from the environmental paw print of the pet food industry to the concept of cultured meat. Unlike vegan meat for people, BioCraft has the advantage of not needing to make their meat resemble a chicken breast or a burger because it will end up being used in pet food. I learned so much hearing about the formulation of BioCraft's cultured meat, and how it's fine-tuned for bioavailability of nutrients, in some ways, making it healthier than conventionally farmed meat. We also uncover the ecological impact of the pet food supply chain, and explore how cultured meat compares to traditional meat products in terms of cost and sustainability. This conversation is as eye-opening as it is insightful. Please share this episode with your friends and get the cruelty-free cultured meat conversation started!

Thanks so much to Josh March, CEO and co-founder of SCiFi Foods, for coming onto this week's Leaders on a Mission podcast to share his unique journey. Josh has been obsessed with cultivated meat since he read about it in a science fiction book over fifteen years ago. Using a unique scientific approach, SCiFi Foods is the first company in the world to successfully grow beef cells in suspension, allowing it to reduce the cost of cultivated beef by 1000 x. As a serial entrepreneur from a Tech background, we delve into the differences and challenges in running a Biotech company and adopting to the steep learning curve. As the industry grapples with a challenging cost profile, Josh outlines his vision and strategy to bring great-tasting cultivated beef to the marketplace.

Wes, Eneasz, and David keep the rationalist community informed about what's going on outside of the rationalist communitySupport us on Substack!News discussed:Coroner's report (Cu2S (known impurity in LK-99) has a first-order phase transition around 378 K accompanied by a large resistivity drop)Index of replication attemptsIsraeli Knesset banned “reasonableness” standard, but nothing further yetClarence Thomas is even more corruptReason on common misconceptions about Trump indictmentJack Smith has Trump's Twitter DMsOhio rejected Republican attempt to rig referendumsEcuadorian presidential candidate running on anti-organized crime & corruption assassinated at rally. Gunman dead.DeSantis proposes making student loan debt dischargable via bankruptcyOpenAI and many others are bottlenecked by lack of GPUs right nowRichard Hahahania not canceled by HuffPoEneasz - Anti-tech is necessarily pro-slaveryHappy News!Cure for cancer???Cultured Meat approved for sale in US US suicide rate down to 1960's levelsNet result cutting 35% of the climate impact of commercial flights if implemented!US carbon-per-capita down to WW1 levelsRobotor, the automated chisel. Users feed data, it makes detailed marble and stone sculptures. CA approves robot taxi (of the four accidents reported, all of them are fake news)Got something to say? Come chat with us on the Bayesian Conspiracy Discord or email us at themindkillerpodcast@gmail.com. Say something smart and we'll mention you on the next show!Follow us!RSS: http://feeds.feedburner.com/themindkillerGoogle: https://play.google.com/music/listen#/ps/Iqs7r7t6cdxw465zdulvwikhekmPocket Casts: https://pca.st/vvcmifu6 Stitcher: https://www.stitcher.com/podcast/the-mind-killer Apple: Intro/outro music: On Sale by Golden Duck Orchestra This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindkiller.substack.com/subscribe

In June, the first lab grown chicken was approved for sale in the US. Today we unpack the company's grandiose claims about cultured meat's potential. What is it made of and how is it made? What are the environmental impacts? And nutritionally, how does it stack up to conventional meat? This episode poses a lot of questions, but the reality is that the industry is so new and there is very little information out about these products. But the early information is out, and it's worth unpacking.   Stay in touch with Chews Wisely: Instagram Twitter Patreon Email: chewswiselypodcast@gmail.com Chews Wisely is brought to you by Little Creek Lamb & Beef. Get regeneratively raised, pasture raised meats shipped directly to you from our Montana ranch. For a limited time we're offering 10% off your first order over $100 with the code WISELY. Sources Scientific American - “Lab Grown Meat Approved for Sale” Nature - “Lab Grown Meat” Good Food Institute - “The science of cultivated meat” ABC News: Lab-grown chicken approved for sale in US PR Newswire: “Upside Food Raises a 400m Series C Round” “Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat The Atlantic - “Is Lab Grown Meat Good for Us?” Financial Times: “Lab Grown Meat Isn't About Sustainability, It's Big Business”

When my little rescue cat Loki came into my life I made a commitment to do what was right by him, despite my vegan lifestyle. I would feed him high quality, vegan cat food if he ate it and if not, well that was a compromise I would make. I'm happy to say Loki boy demolishes his vegan biscuits. I'm ... READ MORE The post Shannon Falconer and Creating Cultured Meat For Companion Animals. appeared first on Healthification.

Discover the latest news headlines in the world of health and nutrition!In this episode, we delve into the fascinating world of news headlines, covering topics such as the potential side effects of semaglutide, the controversial status of aspartame, the dangers of energy drinks, the emergence of cultivated meat, and the power of six protective foods in reducing the risk of cardiovascular disease.Don't miss out on the opportunity to stay up-to-date and make informed decisions for your overall well-being.Remember, knowledge is power. Listen to Health Bite today and take control of your health journey.Here's What You'll Learn From this Episode:The Truth About Semaglutide, Learn about the potential side effects of a popular weight loss medicationAspartame: Sweet or Deadly? The Surprising Link to Cancer Energy Drinks: Are They Safe?  Find out why energy drinks are under scrutiny Lab-Grown Meat: The Future of Food or a Sci-Fi Nightmare? Explore the world of cultivated meat and its implications for the future of food production"Long gone are the days when we can lull ourselves into bottomless sugar-free snacks and sodas just because they are sugar-free, thinking that we are immune to any consequence." - Dr. Adrienne YoudimRecommended Podcast Episodes:131. Food, Fun, and Freedom from Fear of Eating136. Heart-Centered Healing for Health and Wellbeing with Cardiologist Jonathan Fisher137.Mindful Aesthetics with Holistic Plastic Surgeon Emily Hartmann138. Mind-Body Approach to Pain and Mobility/Revolutionize Your Recovery with Dr. Helen Porat139.Manage Menopause Symptoms with Oprah-featured Expert Dr. Heather HirschResources Mentioned:CNN - The news source that reported on the potential side effects of semaglutide (Wegovi and Ozempic) and similar drugs like Menjaro.American Society of Anesthesiologists - The organization that released consensus guidelines suggesting that patients on certain medications, including semaglutide, should hold their medications prior to scheduled surgery.International Agency for Research on Cancer (IARC) - The agency affiliated with the World Health Organization (WHO) reviewed research on aspartame and declared it as "possibly carcinogenic to humans."FDA - The Food and Drug Administration, the regulatory Recommended Resource Hungry for More: Stories and Science to Inspire Weight Loss From the Inside Out by Dr. Adrienne Youdim Download my 5-Step Guide to Redefined Nutrition: Join https://dradrienneyoudim.com/newsletter/ If you love it and you think it is of benefit, please share this podcast with one person that you love. You can also go to https://dradrienneyoudim.com/newsletter/ if you prefer to get information in written form, you can get these tips via newsletter every week.

In this thought-provoking video, we delve into the world of lab-grown meat, exploring its potential benefits, environmental impact, and potential drawbacks. As food engineers strive to make lab-grown meat a viable alternative to traditional animal agriculture, we take a critical look at the promises, challenges, and implications of this emerging technology.The Promise of Lab-Grown MeatLab-grown meat, also known as cultured meat, holds the promise of revolutionizing our food system. It aims to address the ethical, environmental, and health concerns associated with conventional animal farming. Scientists use animal cells in bioreactors to produce meat that mimics traditional meat without the need for raising and slaughtering animals. Proponents tout its potential to reduce animal cruelty, lower greenhouse gas emissions, and alleviate the pressure on global food resources.The Scalability Dilemma While lab-grown meat shows great promise, scalability remains a critical challenge. As we explore the race to commercialize cultured meat, it becomes evident that investors are largely backing a vision rather than a proven reality. The lab-grown meat industry faces tremendous financial and technical hurdles to make it a viable and affordable option for consumers. The true potential impact of lab meat on the mainstream market remains uncertain.Health and Nutritional ConcernsAs we contemplate the future of lab-grown meat, health-conscious consumers question its nutritional profile. Will it be a truly healthy alternative or just another processed food laden with artificial ingredients? With the potential for engineered flavors and nutritional content, there's a fear of repeating past mistakes, such as the rise of unhealthy processed foods. Additionally, concerns arise about potential links to cancer, as the process of culturing cells mirrors cancer cell growth.Socioeconomic ImpactA vital consideration is the democratization of lab-grown meat. Historically, designer foods start with the wealthy before becoming accessible to the masses. The concern is whether lab-grown meat, if successful, will become just another nutritionally-devoid food option for the economically disadvantaged. It raises questions about accessibility, affordability, and equitable food systems.Environmental and Ethical ImplicationsOne of the selling points of lab-grown meat is its lower environmental impact compared to conventional animal agriculture. However, there are valid concerns about the emergence of antibiotic-resistant super bacteria in bioreactors. Moreover, the ethical question arises: Is lab-grown meat truly a sustainable and humane solution, or should we focus more on plant-based alternatives that don't involve animal cells?It's evident that this technology presents both opportunities and challenges. While it holds the potential to revolutionize the food industry and address critical issues, its realization is far from certain. The quest to make lab-grown meat a viable, scalable, and ethical solution requires transparency, rigorous research, and careful consideration of its socioeconomic and environmental impacts. Only time will reveal if lab-grown meat truly lives up to its promises or remains an ambitious yet elusive dream.https://www.pnas.org/doi/10.1073/pnas.1707322114https://onpasture.com/wp-content/uploads/2021/10/Eating-less-meat-won%E2%80%99t-save-the-planet.pdfhttps://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full.pdfhttps://www.motherjones.com/food/2021/08/is-lab-meat-about-to-hit-your-dinner-plate/https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/https://doi.org/10.21273/HORTSCI.44.1.15https://www.frontiersin.org/articles/10.3389/fnut.2020.00007/fullSupport the show@andrewPFM @PrideFitnessandMovement

In Episode 369 of District of Conservation, Gabriella digests two news stories. First, the advent of lab-grown meat, cultured chicken being approved for sale, and what it means from agriculture. Then she breakdowns the ESG movement and BlackRock CEO, Larry Fink, confessing he likes ESG but not the name. Tune in to learn more. SHOW NOTES Townhall: Yes, Traditional Meat Will Endure and Outlast Alternatives NY Post: US approves nation's first ‘lab-grown' meat — chicken made from animal cells Crunchbase: UPSIDE Foods Investors - Bill Gates and USDA UPSIDE Foods Company Website MIT - Bill Gates: Rich nations should shift entirely to synthetic beef (2021) GOOD Meats Website GOOD Meat Gets Full Approval in the U.S. for Cultivated Meat (ft. Jose Andres Collab) Crunchbase: GOOD Meats UC Davis: Lab-Grown Meat's Carbon Footprint Potentially Worse Than Retail Beef Chef Gruel Tweet NIH Study: Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred Axios: Larry Fink "ashamed" to be part of ESG political debate Will Hild Tweet Consumers Research ESG Work Independent Women's Forum ESG Archive --- Support this podcast: https://podcasters.spotify.com/pod/show/district-of-conservation/support

Opinion: Cell-cultured meat gets approval for marketing, sale. Pam Lewison of the Washington Policy Center suggests we can all pump the brakes before the cows come home when it comes to eliminating the animals involved in meat production. https://tinyurl.com/5ywxh7mb #Opinion #Commentary #Columns #PamLewison #WashingtonPolicyCenter #CellCulturedMeat #BeyondMeat #ImpossibleMeat #Animals #MeatProductions #UpsideFoods #USFoodAndDrugAdministration #FDA #UnitedStatesDepartmentOfAgriculture #ClarkCountyWa #WashingtonState #ClarkCountyToday

Getting Cats Vegan is Possible and Imperative. Part 2 of 2. By Dr. Karthik Sekar at AfterMeatBook.com.    Original Post: https://forum.effectivealtruism.org/posts/AFPXXepkgitbvTtpH/getting-cats-vegan-is-possible-and-imperative    Related Episodes: 193: Cultured Meat for Pet Food: Game Changer!  200: [Part 1] Vegan Cats 101: Nutrients, Not Ingredients is What Really Matters 201: [Part 2] Vegan Cats 101: Nutrients, Not Ingredients, Is What Really Matters 211: Cultured Meat: The Future of Pet Food  233: Should Cats & Dogs Eat Cows & Chickens? 318: Bravo Packing: The Dirty Business of Pet Food Slaughterhouses 325: The Secret Horrors and Products of Rendering Dead Animals 337: Avoid Toxins from Bioaccumulation with Vegan Cat & Dog Food 349: 5 Ways to Explain Why My Cat/Dog is Now Vegan Karthik's Interviews on other Podcasts: Vegan Family Kitchen Hope for the Animals   Karthik Sekar, Ph.D is the author of After Meat: The Case for an Amazing Meat-Free World. He is a trained scientist and engineer. He finished his B.S. in Biomedical Engineering from the University of North Carolina, his PhD in Chemical Engineering from Northwestern University, and a postdoctoral position in Systems Biology at ETH Zurich. He currently works on the front lines of the alternative food industry in the San Francisco Bay Area. Please visit www.aftermeatbook.com to learn more. “The movement away from animal-based foods is already proceeding with tremendous momentum,” says Karthik Sekar, Ph.D. and author of AFTER MEAT (November 16, 2021). According to Dr. Sekar, Burger King and McDonalds have both introduced veggie burgers sourced from well-known, next-generation vegan food companies, Beyond Meat and Impossible Foods, and the publication, The Economist, declared 2019 to be the “Year of the Vegan”.   AFTER MEAT explores the technological reasons for moving away from animal products. “Animals are awful technology,” says Dr. Sekar, who supports his opinion by examining how inefficient it is to use cows, for example, to produce steaks, leather, and milk. According to Dr. Sekar, it takes more than a year to grow food to feed animals, and we “waste” more than ninety percent of what we feed the animal to reach the desired result, due to the fundamental physics of cow biology. These are irretrievably terrible metrics. We can do much better with alternative technology such as microbial fermentation, which will also be easier to innovate for taste, nutrition, and other qualities we care about. And all indications are that the future of food will ultimately be tastier, healthier, cheaper, kinder, and better for the environment. This will happen because we won't use animal products.  100% of the proceeds of AFTER MEAT will be donated to the following charities: The Good Food Institute; Animal Charity Evaluator's Recommended Charity Fund; Effective Altruism's Animal Welfare Fund; and Faunalytics.   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 #microbialfermentation #plantbasedmeat #aftermeat #vegancats #veganpetfood     

Alex Shirazi hosts Cultured Meat and Future Food, a podcast dedicated to spreading the word about cellular agriculture technology. Works as the Brand & Technology at Balletic Foods. Additionally, He's the co-organizer of the Cultured Meat Symposium and founder of San Francisco agency Phlint, a retail analytics firm specializing in shopper trends in brick and … Cultured Meat Symposium and Bolletic Foods – Alex Shirazi – Learning with Lowell 184 Read More » The post Cultured Meat Symposium and Bolletic Foods – Alex Shirazi – Learning with Lowell 184 first appeared on Learning with Lowell.

Elan is a cultural anthropologist focusing on human-animal interactions, environmental justice, and food politics. He is assistant professor of the practice in environmental studies and coordinator of the animal studies minor at Wesleyan University. He is the author of the Gregory Bateson Prize winning book: "Saving Animals: Multispecies Ecologies of Rescue and Care". He also contributed a chapter called "The Empty Promises of Cultured Meat" to the book "The Good it Promises, the Harm It Does: Critical Essays on Effective Altruism". In Sentientist Conversations we talk about the two most important questions: “what's real?” & “who matters?” Sentientism is "evidence, reason & compassion for all sentient beings." The video of our conversation is ⁠⁠⁠⁠here on YouTube⁠⁠⁠⁠. We discuss: 00:00 Welcome 01:25 Elan's Intro - Cultural anthropology and teaching animal studies "my favourite thing to teach!" - Appearing on Knowing Animals & Our Hen House - Working with Kathryn Gillespie 02:42 What's Real? - Raised mostly #secular - Dad believed in #reincarnation - At 12yrs old becoming aware of major religions & thinking "probably none of them are right" - "Materialist with a small 'm', empiricist with a small 'e'" - "Probably when we die, we die... that just makes our lives more poignant & important" - Being given a bible stories book by a #jehovahswitness "this god person is really cruel... like a villain" - "Reassuring in a humbling kind of way... I'm a tiny part of this vast universe... we're no less important for that" - "Mildly #agnostic... I know that I don't know" - Not spiritual but "a certain sense of wonder" - An #ayahuasca retreat. Most others talked of "spiritual" experiences. "I felt pretty in touch with the particles of the universe... I don't have any anthropomorphic encounters to explain I just felt deeply in touch with creation and appreciative that I'm a part of it... that went down like a lead balloon." - Ego dissolution... "the seed of #sentience ... that I share... with other animals" 17:00 What Matters? - #comics : "#spiderman was my favourite super-hero... with great power comes great responsibility" (vs. #judgedredd and "law and order" :) ) - "We have an obligation to help each other when we can" - Fairness: "Some people's extra benefit isn't really worth anybody else's suffering" - "I don't have a #utilitarianism perspective of maximising pleasure... but for each individual who experiences the world they deserve to have minimal suffering & maximal enjoyment of life" - Understanding bad actions that may be a response to trauma or desperation - not bad ethics - "An openness to understanding what might be motivating people even in conflicts" - Neil Levy: "Why bad beliefs happen to good people" - Peter Singer - Ethical pluralism: #care/#virtue/#deontological/relational ethics as long as all sentient beings get to count "that's exactly right" - #elonmusk & the ethics of self-driving cars "it's deeply flawed if you can take individual lives & throw them away without their consent because you think it will actually benefit more people in the long run" - #consequentialism - Risks of utilitarianism: aggregating, offsetting, replacement, maximisation, ends justifying means, epistemic / ethical uncertainty & risk 26:21 Who Matters? - Beyond #anthropocentrism - Growing up "having relationships with members of other species" 49:43 How To Make a Better Future? ...and much more. Full show notes at ⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠. Sentientism is “Evidence, reason & compassion for all sentient beings.” More at ⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠. Join our ⁠⁠⁠⁠"I'm a Sentientist" wall⁠⁠⁠⁠ via ⁠⁠⁠⁠this simple form⁠⁠⁠⁠. Everyone, Sentientist or not, is welcome in our groups. The biggest so far is ⁠⁠⁠⁠here on FaceBook⁠⁠⁠⁠. Come join us there!

Upside Foods' cultivated meat products can help the pivot to a more sustainable food supply chain. In this Tech Disruptors podcast episode, co-founder and CEO Uma Valeti, MD, sits down with Bloomberg Intelligence analyst Jennifer Bartashus to discuss the inspiration behind Upside Foods, the technology used to create real meat without an environmental impact on the feeding and raising of animals, and how it's assisting consumers to embrace change.

The cultured meat industry marches on, this time with a different angle. Fats are potent nutrients as well as sensory compenents of foods, so researchers are looking to custom-design fatty tissue to give vat-grown meats specific mouth-feel and fat content.

The cell-grown meat industry is back in the news with a startup company baking up a large meatball made with mammoth DNA. Where is this combination of genetic splicing and cell-based meat headed? And what will it mean for the kinds of meat available to you?

Have you heard much about cultured meats? A tip from a professor colleague reveals that food markets are increasingly accepting of this disruptive concept. Is vat-grown meat disturbing, or an opportunity? Tune in and decide!

Over the last few years I've seen a greater amount of focus on how much meat we consume as a society—and what the environmental impacts of all that consumption are.Because of that, we wanted to turn to George Peppou. George is co-founder and CEO of food-tech startup, Vow, which aims to produce meat that is better than the meat we eat today, creating tantalizing and unique culinary experiences. Vow does this by culturing the cells of animals, from both species we eat today and those we could never farm, creating a range of cell ingredients which can be turned into a wide variety of products – all produced using the same manufacturing process. George began his career as a chef while studying biochemistry at the University of Sydney. George is a serial entrepreneur and inventor, with over 30 patents granted.We discuss cultured meat, the benefits of cell-grown meat, what's going to happen to this market longterm, and the regulatory problems that govern this emerging market.As always, we welcome your feedback. Please make sure to subscribe, rate, and review on Apple Podcasts, Spotify, Stitcher, and Google Play - and make sure to follow us on Facebook and LinkedIn!

David Kay, Director of Communications at UPSIDE Foods discusses the FDA "No Questions" Letter regarding cultivated chicken as safe to eat. This is a huge milestone within the cell-cultured meat industry and one step closer to seeing cultivated meat products on dinner tables. Alex Shirazi of the Cultured Meat and Future Food Podcast discusses the meaning behind the announcement and the impact on the food industry. Learn more about UPSIDE Foods at https://upsidefoods.com/. Read the letter at https://upsidechickenletter.com/. Listen to the previous episode with David Kay at https://cmsymp.medium.com/david-kay-of-upside-foods-on-the-cultured-meat-and-future-food-show-podcast-5c0d2cefc4f2 --- Support this podcast: https://anchor.fm/futurefoodshow/support