Growing the meat we eat produces a lot of Australia’s carbon emissions. The four innovations explored in this episode – Rob Kinley’s amazing seaweed, George Peppou’s vat-grown meats, Sebastien Eckersley-Maslin’s vertical farms, and Nick Hazell’s plant-based ‘meats’ – show us a path toward an agriculture that can be radically more efficient.
Planetary limits on farming will accelerate a post-meat future. Are plants the only path, or can we grow meat without raising animals? And what does it mean for food when we can grow any meat we want to eat in a brewer’s vat? We explore the sustainability of raising animals for meat with Main Sequence General Partner Phil Morle, and v2Food CEO Nick Hazell, then take a look at a whole new method of ‘cultured meat’ – growing it in vats – with VOW Food CEO George Peppou.
Some documents and facts referenced in this episode:
The EAT-Lancet report on food sustainability referenced by Nick Hazell.
A great article from The Guardian on water, food production, and waste.
Water footprints of various crops.
Now that we can make “meat” from plants that people prefer to animals – what will we choose to eat? v2Food’s ‘Rebel’ Whopper charts that journey – from soybean to burger patty – via a lot of science, a blind taste test, and an ignored email.
Our cast of characters:
Nick Hazell is the CEO of v2Food;
Skye Anderson is the head of product development at v2Food – and knows more about the Whopper’s patty than any other person in Australia!