2018-2019 Events

The Center for Food Innovation and Entrepreneurship and the Cultured Meat Symposium invite you to our panel event discussing the emerging industry of cell-based meats.

LIVE CELLS vs LIVESTOCK:

Policy and Regulation is the second in our series focusing on cell-based meats. Cell-based meat also referred to as clean or cultured meat is genuine animal meat grown by culturing cells directly rather than by raising and slaughtering animals. Cell-based meat can be produced in a sterile environment without the necessity of antibiotics or the concerns of bacterial infection. One of the leading causes of environmental shifts is attributed to animal agriculture. The environmental impact of cell-based meat is anticipated to be significantly smaller than conventionally produced meat, in terms of greenhouse gas emissions, land and water use. By using cellular agriculture technologies we can produce meat in new ways to offset environmental change, reduce animal suffering, and improve health. This seminar will dive into the areas of regulation, industry oversight, marketing challenges, product labeling, and consumer acceptance.