The Future of Meat in America

Show Summary: A strange thing is happening to the American diet: the consumption of both meat and meat alternatives is rising. Americans are more aware of the climate and environmental damage industrial meat production inflicts on the planet. That’s why old, established protein sources have been joined by pea proteins, whey products, and other new alternatives. But we still keep eating meat.     Joining us: Rancher Nicolette Hahn Niman, who sees new attitudes toward beef and fowl, emphasizing local, non-industrial production and seasonal consumption. Will the market support one of those visions? Both? And what else will factor into the future of meat?     And Rebekah Moses, who leads sustainability and agriculture at Impossible Foods in Redwood City. Impossible Foods – their big hit is the Impossible Burger – is working to develop plant-based meat and dairy for a more sustainable and secure food system.