1 hr 32 min
Smartphones, smart homes to smart protein? Beyond Meat, Food Tech & Resistance with Varun Deshpande Sustainable Tea with Shreya Ghodawat
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- Nature
How does food shape our sense of belonging? Why do we seek comfort in it? Are meals only for sustenance or do flavours evoke feelings?
We’re emotionally connected to our foods. They become symbols of culture, celebration, community and childhood memories.
We gush about secret recipes passed down through generations. To many, it’s a culinary identity they want to hold onto. So if a large part of who we are is what we eat, what does consuming meat make us?
Since food is such an incredibly personal experience, we can be reluctant to look beyond what we’re told or what we think we know.
Better alternatives are often met with skepticism, criticism, or social stigma.
And we hesitate to try new things that may be much better for us.
But what happens when we’re faced with the truth about the foods we love?
When you find out that the most efficient animal we farm for food gives only 1 calorie per 9 calories worth of plants it consumes?
And is everything labelled “natural” actually good for you?
Global health expert, @VarunDespande, former Founding Managing Director of @GFIIndia & @GFIAsia and current Director at the @AsianInstituteofOncology: Cancer Hospitals across India breaks down the discourse around meat.
In the fourth episode of Sustainable Tea with Shreya, Varun and @ShreyaGhodawat uncover the processed reality of “real” meat, the unnatural methods in its production, the inefficiency of factory farming, the fear around plant-based or cultivated substitutes, toxic masculinity and meat consumption, and reaffirm the healthy partnership of science and food, clearing all doubts around alt protein.
0:00 - Trailer
1:05 - Introduction—What Does the Good Food Institute Do?
2:42 - Meat the Problem with Factory Farming
9:21 - The Rise in Meat Consumption and The Theory of Change
13:56 - What Is Alt Protein? Smart Protein? Cultivated Meat?
19:21 - Is it All in the Name—Milk, Mylk or Beverage?
25:30 - ‘Real’ Meat Vs Mock Meat: What’s More Nutritious?
33:49 - The Enduring Philosophy of Jainism
34:39 - Finding Common Ground in the Culture of Meat / Dairy
36:08 - Achieving Green Growth with 21st Century Industries
40:35 - Vegan Business Bankruptcy and Investing in Food Technology
55:36 - Why the Word ‘Vegan’ Gets a Bad Rep
59:00 - The Toxic Connection of Masculinity and Meat
1:02:48 - Changing the Consumer Mindset
1:05:22 - Stakeholders and Plant-forward Partnerships
1:12:30 - Innovations in Food Tech for Climate Action
1:15:42 - Food Security and Future Plans
1:24:00 - Ambassadors of the Smart Protein Movement
1:29:08 - Sustainability and What’s in it for You
1:29:23 - Support for Varun’s Advocacy
altprotein #foodscience #epidemic #neophobia #mockmeat #technology #plantbased #foodtech #factoryfarming #cultivatedmeat #labgrownmeat #fermentation #millets #mycoprotein #soy #peaprotein #mushroom #antibiotics #hormones #culture #sustainability #sustainablefood #crueltyfree #climatechange #dairy #animalagriculture #beef #deforestation #industrialisation #health
How does food shape our sense of belonging? Why do we seek comfort in it? Are meals only for sustenance or do flavours evoke feelings?
We’re emotionally connected to our foods. They become symbols of culture, celebration, community and childhood memories.
We gush about secret recipes passed down through generations. To many, it’s a culinary identity they want to hold onto. So if a large part of who we are is what we eat, what does consuming meat make us?
Since food is such an incredibly personal experience, we can be reluctant to look beyond what we’re told or what we think we know.
Better alternatives are often met with skepticism, criticism, or social stigma.
And we hesitate to try new things that may be much better for us.
But what happens when we’re faced with the truth about the foods we love?
When you find out that the most efficient animal we farm for food gives only 1 calorie per 9 calories worth of plants it consumes?
And is everything labelled “natural” actually good for you?
Global health expert, @VarunDespande, former Founding Managing Director of @GFIIndia & @GFIAsia and current Director at the @AsianInstituteofOncology: Cancer Hospitals across India breaks down the discourse around meat.
In the fourth episode of Sustainable Tea with Shreya, Varun and @ShreyaGhodawat uncover the processed reality of “real” meat, the unnatural methods in its production, the inefficiency of factory farming, the fear around plant-based or cultivated substitutes, toxic masculinity and meat consumption, and reaffirm the healthy partnership of science and food, clearing all doubts around alt protein.
0:00 - Trailer
1:05 - Introduction—What Does the Good Food Institute Do?
2:42 - Meat the Problem with Factory Farming
9:21 - The Rise in Meat Consumption and The Theory of Change
13:56 - What Is Alt Protein? Smart Protein? Cultivated Meat?
19:21 - Is it All in the Name—Milk, Mylk or Beverage?
25:30 - ‘Real’ Meat Vs Mock Meat: What’s More Nutritious?
33:49 - The Enduring Philosophy of Jainism
34:39 - Finding Common Ground in the Culture of Meat / Dairy
36:08 - Achieving Green Growth with 21st Century Industries
40:35 - Vegan Business Bankruptcy and Investing in Food Technology
55:36 - Why the Word ‘Vegan’ Gets a Bad Rep
59:00 - The Toxic Connection of Masculinity and Meat
1:02:48 - Changing the Consumer Mindset
1:05:22 - Stakeholders and Plant-forward Partnerships
1:12:30 - Innovations in Food Tech for Climate Action
1:15:42 - Food Security and Future Plans
1:24:00 - Ambassadors of the Smart Protein Movement
1:29:08 - Sustainability and What’s in it for You
1:29:23 - Support for Varun’s Advocacy
altprotein #foodscience #epidemic #neophobia #mockmeat #technology #plantbased #foodtech #factoryfarming #cultivatedmeat #labgrownmeat #fermentation #millets #mycoprotein #soy #peaprotein #mushroom #antibiotics #hormones #culture #sustainability #sustainablefood #crueltyfree #climatechange #dairy #animalagriculture #beef #deforestation #industrialisation #health
1 hr 32 min