Climate One At The Commonwealth Club

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? "While no one should reasonably be expected to eat a thousand dollar, million dollar burger, so too should we really be questioning the concept of a dollar burger," says Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet. 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? Visit climateone.org/watch-and-listen/podcasts for more information on today's episode. Guests: Sophie Egan, Author, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet Chase Purdy,