Originally Aired - Monday, July 15 • 1:30 PM - 1:50 PM CST
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Location: McCormick Place, Room S401a
Short Description: This session provides a platform for exploring the world of cellular agriculture, a groundbreaking approach to sustainable protein production. We'll discuss lab-grown meat, their advantages over traditional animal-based products, and the importance of addressing taste, affordability, and convenience for consumers. Join the conversation shaping the future of food through cellular agriculture.
Description:
Explore the groundbreaking realm of cellular agriculture, a revolutionary approach to producing commodities from cells rather than whole organisms or animals. This session delves into the world of lab-grown meat and seafood, where muscle and fat cells are cultivated to create a sustainable alternative to traditional animal-based products. We'll examine the compelling advantages of cellular agriculture over animal-based meat while recognizing the importance of a comprehensive evaluation of its impacts on human health and the environment, particularly as production systems evolve. Join us as we discuss the challenges and opportunities in ensuring that cellular agriculture products offer direct benefits to consumers, including taste, affordability, and convenience. Be part of the conversation that is shaping the future of sustainable protein production through cellular agriculture.
