Long before the coronavirus began disrupting America’s trillion-dollar meat industry, lab-grown proteins were upending the way we consume chicken, pork, and beef. With an environmental footprint far smaller than traditional animal agriculture, are cell-cultured and plant-based meat products — now on the menus of major chains like Burger King — still the future of food?

"While no one should reasonably be expected to eat a thousand dollar, million dollar burger, so too should we really be questioning the concept of a dollar burger," says Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet. Will food science and tech help us make better-informed decisions for our bodies and the planet, or do we need to get back to basics?

Visit climateone.org/watch-and-listen/podcasts for more information on today's episode.

Guests:

Sophie Egan, Author, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet

Chase Purdy, Author, Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food

Additional Speaker:

Riana Lynn, CEO of Journey Foods

This program was recorded via video on July 9, 2020.