Future Fridays: David Kay on Disrupting the Meat Industry

In this Future Fridays talk, David Kay, manager of communications and sustainability at Memphis Meats, explains how he is revolutionizing our meat production system. In his talk, part of the What's the Big Idea? session at the Winter Fancy Food Show, he explains, “Meat is beloved. That’s true across cultures, geographies, and time. In the future, that’s only going to increase.” However, our current meat production process uses one-third of the world’s water and emits 18 percent of greenhouse gases, while also using up valuable land. Memphis Meats proposes one small change in the system that can make a huge impact: using a small quantity of cells from livestock that can be harvested and prepared in the same way as traditional meat. In addition to saving precious environmental resources, cell-based meat can lessen bacterial contaminations and reduce food waste.

View Kay's full What's the Big Idea? talk above as part of the SFA's Future Fridays series. 

from Food Trends https://ift.tt/2tJD39v