Manage episode 301715872 series 2507903
A lot is to blame for the climate crisis, one of the most dire being our excessive meat consumption. A possible solution? Fungi.
For animal agriculture to keep up with the demand, we are compensating for safety, animal welfare, and sustainable practices that are emitting methane and nitrous oxide into the atmosphere. Even deforestation is an impact of global demand for meat and other animal products.
Thankfully with education and/or commercialization of new fungi and plant based products, we have a real shot at satiating the population’s “meattooth”. Mushrooms are already a trusty meat alternative, and now with biotechnology we can partner with fungi in innovative ways. We are joined by Paul Shapiro, the CEO of The Better Meat Co., where his team is partnering with a neurospora species to quickly ferment a mycoprotein they call Rhiza, which contains more protein than eggs, more iron beef, more fiber than oatmeal, and even contains b12.
- Meeting the global demand for meat — at what cost?
- Practical alternatives to animal products, especially meats
- Paul’s recent book on cellular agriculture, or lab-grown meat
- The future of our protein source and how our current practices will be remembered
- How to brew mycoprotein
- Fermentation science and nutritional value of mycoproteins, specifically Rhiza
- The ease, and the challenges, of scaling a mycoprotein
The Better Meat Co. : https://www.bettermeat.co/
Paul Shapiro Website: https://www.paul-shapiro.com/
Paul Shapiro’s Talks: https://www.paul-shapiro.com/speeches
Clean Meat Book: https://cleanmeat.com/