BILLION DOLLAR BURGER

Long before the coronavirus began disrupting America’s trillion-dollar meat industry, lab-grown proteins were upending the way we consume chicken, pork and beef. With an environmental footprint far smaller than traditional animal agriculture, are cell-cultured and plant-based meat products—now on the menus of major chains like Burger King—still the future of food? Will food science and tech help us make better-informed decisions for our bodies and the planet, or do we need to get back to basics?

Join us for a conversation on the future of food with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet, and Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food.

Speakers
Image - Chase Purdy

Chase Purdy

Author, Billion Dollar Burger

Image - Sophie Egan

Sophie Egan

Author, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet

Image - Greg Dalton

Greg Dalton

Founder & Host, Climate One