25 min
SSC #20: Fake Meat Real Solution by Citlali and Ismael Stanford SciCast
-
- Science
With the world’s population expected to reach about 10 billion people by 2050, many are wondering what is the most sustainable way to feed the world. Also, as we are currently going through the worst pandemic in 100 years, many people are wondering what can be done to prevent the threat of another large pandemic. Surprisingly, a solution for both these problems, amongst others, may lie at our fingertips. It can be switching to a mostly plant based diet.
However, getting people on board is a challenge. This is where alternative proteins, like plant-based meat, eggs and dairy come in.
In this episode we are talking about alternative meat. We will cover various topics including the need for alternative protein sources, the history of alternative meats in the United States, and the future of meat alternatives. We are also joined by the lovely Amy Huang, University Research Manager at the Good Food Institute. She will talk directly to college students about their important role in the growing field of alternative proteins. So stick around, we hope that by the end of this episode, you will see your plate a little bit differently.
For more Information on the resources and research labs that Amy mentioned visit: The Good Food Institute
You can subscribe to the Stanford Alt. Protein Project mailing list at:
Stanford Alt. Protein Project
Image from: https://www.freeimages.com/photo/grilled-seitan-1639825
With the world’s population expected to reach about 10 billion people by 2050, many are wondering what is the most sustainable way to feed the world. Also, as we are currently going through the worst pandemic in 100 years, many people are wondering what can be done to prevent the threat of another large pandemic. Surprisingly, a solution for both these problems, amongst others, may lie at our fingertips. It can be switching to a mostly plant based diet.
However, getting people on board is a challenge. This is where alternative proteins, like plant-based meat, eggs and dairy come in.
In this episode we are talking about alternative meat. We will cover various topics including the need for alternative protein sources, the history of alternative meats in the United States, and the future of meat alternatives. We are also joined by the lovely Amy Huang, University Research Manager at the Good Food Institute. She will talk directly to college students about their important role in the growing field of alternative proteins. So stick around, we hope that by the end of this episode, you will see your plate a little bit differently.
For more Information on the resources and research labs that Amy mentioned visit: The Good Food Institute
You can subscribe to the Stanford Alt. Protein Project mailing list at:
Stanford Alt. Protein Project
Image from: https://www.freeimages.com/photo/grilled-seitan-1639825
25 min