Can We Reinvent Meat? The Science That Could Change What We Eat | Bruce Friedrich - Founder and President, Good Food Institute
The world produces and consumes roughly 374 million metric tons of meat every year. But what if we could produce the same thing people love about meat - without raising the animal? Today we're asking whether biotechnology could fundamentally reinvent one of humanity's oldest industries.
Bruce Friedrich ( https://en.wikipedia.org/wiki/Bruce_Friedrich ) is Founder and President of the Good Food Institute ( https://gfi.org/ ), a global nonprofit network of science think tanks working to accelerate innovation in plant-based and cultivated meat. GFI now has more than 240 full-time team members around the world, with scientists making up the plurality of its team.
Bruce's journey to food innovation is anything but conventional. He grew up in Oklahoma surrounded by cattle ranches and oil wells, spent six years running a homeless shelter and soup kitchen in Washington, D.C., taught in inner-city Baltimore through Teach For America - where he was named his school's Teacher of the Year - and later earned a law degree from Georgetown, graduating magna cum laude.
Bruce went on to spend more than a decade working in animal welfare and public policy before founding the Good Food Institute in 2016. His basic insight was that trying to persuade billions of people simply to stop eating meat was unlikely to work. What if, instead, science could produce the meat people love - same taste, texture and functionality - without requiring animals?
That idea is the subject of Bruce's fascinating new book, Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food - and Our Future ( https://meatbook.org/ ). The book argues that alternative proteins could become much more than an environmental or animal-welfare story. Bruce makes the case that they could have implications for global hunger, climate change, deforestation, antimicrobial resistance, pandemic prevention, food security, national security, economic competitiveness, and even the future of agriculture itself.
And importantly, Bruce isn't arguing that everyone needs to become vegetarian or vegan. As he puts it, the book is about meat “at the macro level” - how meat is made and how it can be made better.
Bruce is also a TED Fellow and Y Combinator alum, and his TED talk has been viewed more than 2.5 million times and translated into 30 languages. His writing has appeared in publications including The Wall Street Journal, Foreign Policy, Nature, and Wired, and he has appeared on programs and podcasts including PBS NewsHour, TED Radio Hour, The Ezra Klein Show, and Making Sense.
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