Join us for an exciting discussion with experts from Impossible Food, New Age Meats and other companies in the space to learn how they started out, how they produce the food in the lab, market traction, obstacles and future opportunities. Can these foods be produced economically and more sustainably, with the same or better taste and nutritional values and can we feed the world population more effectively and help reducing the environmental impact of animal production? 

The production of food in the lab is one of the most thought-provoking movements in food production since agriculture has evolved around 12,000 years ago and we are excited to debate the food revolution.

Traditional food production from animals has come under scrutiny due to environmental and animal welfare concerns. The meat industry currently uses 70% of all agricultural land and accounts for 18% of greenhouse emissions, even higher than transportation. However, a growing population and rising food demand call for increasing food production. In addition, addressing individual food preferences like vegetarian, vegan, gluten and lactose free remains a challenge.

To bridge the gap, a food production revolution is underway mimicking animal products from meat to fish to eggs based on plant proteins or lab grown meat from animal cells circumventing the animal and reducing environmental impact.