Virtual EAG 2020: Growing meat—A market-based approach to building an ethical food system (Zak Weston)

Plant-based, fermented, and cultivated protein technologies hold the potential to shift our food supply away from its dependence on conventional animal agriculture and its consequences on climate change, global food insecurity, public health, and animal welfare. But transforming the food system is a vast, multidisciplinary effort that requires disciplines ranging from synthetic biology and chemical engineering to economics and data science. Zak makes the case for rethinking meat, eggs, and dairy, discusses the levers we can push on to ensure the success of the alternative protein field, and explains how you can make a positive impact.

Zak works at the Good Food Institute (GFI), an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based protein innovation, fermentation-derived proteins, and cellular agriculture. He consults with leading foodservice operators, food manufacturers, and alternative protein supply chain companies to help increase the quality and quantity of their plant-based meat, egg, and dairy offerings and meet the growing consumer demand for alternative protein foods. An active member of the Effective Altruism community, Zak holds a B.A. in Business Management from Cedarville University, and joined GFI after several years of experience in sales and working with startups.

View Zak’s slides here.

Original Video

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