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Meat 2.0: The Future of Protein Production & Consumption in a Conscious World

Thursday, March 21, 2019, 12:00 AM

Can we really have our meat and eat it too?! The consumption of meat by early humans has been argued to be a key factor in helping humans evolve to become who we are today. At a time when environmental pressures are at their highest and the environmental footprint of animal protein production is significant, how might we continue to include protein in our diets and meet our needs without putting the health of the environment at greater risk? During this panel discussion, we’ll learn more about a few of the new offerings of protein, meat, and seafood (e.g., plant-based proteins, cell-based meat, and meat and seafood obtained through regenerative farming) from the folks who are leading the charge in these emerging industries. We’ll also explore the economic opportunity in these industries, as well as the regulatory, technical, and consumer acceptance challenges these industries must overcome. This program will be moderated by Jessica Perkins, Director of Sustainability, Apeel Sciences. Special Introduction by Dr. Renan Larue, Assistant Professor Vegan Studies, UCSB. Panelists Elliot Swartz, Academic Research Advisor, The Good Food Institute Alex Kopelyan, Program Director & Partner, IndieBio Blake Stok, Aquaculture Manager, Fair Trade USA   Visit www.mitcentralcoast.org for more.

Tickets: https://www.eventbrite.com/e/meat-20-the-future-of-protein-production-consumption-in-a-conscious-world-tickets-51577303102?aff=aff0eventful

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670 Mission Canyon Rd.
Santa Barbara, CA 93105

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