Cultivated meat grown directly from cells is now in select restaurants and will soon be available in grocery stores. In 2023, the USDA approved its sale, marking a historic moment for the industry and the planet. Limited resources and a growing population that will double its meat consumption by 2050 demand a much more sustainable way to produce meat. Cultivating meat uses fewer resources, emits fewer GHGs, and prevents pandemic-inducing antibiotic resistance. Join our panel to learn about its availability, emerging products, health benefits, and challenges in this evolving field.
Source: PanelPicker | SXSW Conference & Festivals
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