Recordings of past events are available here with permission of speakers and attendees. A Yale email is needed to access the recordings. If you do not have a Yale login, please email yals@yale.edu for access on a case-by-case basis.
Recordings of past events are available here with permission of speakers and attendees. A Yale email is needed to access the recordings. If you do not have a Yale login, please email yals@yale.edu for access on a case-by-case basis.
Globally, meat consumption is the highest it's ever been. According to the UN, global meat production is projected to double by 2050. With plant-based meat, cultivated meat, and fermentation, we can mitigate the environmental impact of our food system, decrease the risk of zoonotic disease, and ultimately feed more people with fewer resources.
This is a discussion with the Good Food Institute's Madeline Cohen, who works on regulatory and policy issues affecting cultivated meat and plant-based foods. Her areas of expertise include the regulatory landscape, domestic policy, and litigation.