This month’s #StartTalking will explore innovations in synthetic, lab-grown meat and other alternative proteins in development and find out how it fits into the wider food revolution.
Whether it’s health or environmental concerns that are driving new consumer new choices for plant-based alternatives to meat or even synthetic proteins, it’s clear that nothing is off the menu.
Proponents argue cell-based meat will significantly reduce the amount of land, water, energy and feed currently used in the meat industry, improve food security and meet the demands of a growing global population. But as with other novel foods questions are being asked about the safety and potential health impact of synthetic proteins. We will ask a diverse panel of food future experts:
-Are consumers ready for lab-grown meat as a protein source?
- Might other innovations emerge as alternatives to current energy and land intensive dairy and meat production?
-Is tech the answer to the joint, global challenges of food security and environmental degradation or should we be focusing on localised, sustainable farming instead?
-Can we balance innovation and safety when it comes to lab-based meat and other proteins?