Missed Our Plant-Based Meat Webinar? Here It Is

Let’s begin to separate fact from fiction

Mark Bittman
Heated
Published in
2 min readSep 5, 2019

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A meatball sandwich made with Impossible Foods’ vegan beef at Clover Food Labs in Cambridge, Massachusetts. Photo by Jonathan Wiggs for the Boston Globe via Getty Images

It would appear we’re newly in love with plant-based “meat,” and though the new higher-tech vegan meat is, on its face, better for the environment — and obviously for animals — it is still yet another form of ultraprocessed food. (Making an Impossible Burger from scratch is akin to making a Cheeto.) If we’re going to embrace plant-based meat alternatives, we have to determine whether they’re actually “food.”

On Monday, September 9, we hosted a first of what we hope will be many discussions about meatless meat.

The panel includes:

Gidon Eshel is a research professor of environmental physics at Bard College in Annandale-on-Hudson, New York, and runs the website environmentalcalculations.com. He is best known for his work quantifying the geophysical consequences of agriculture and diet.

Dr. Roger Allyn Clemens is an expert in pediatric nutrition, probiotics, food safety and toxicology, and food processing at the University of Southern California,

Dr. David L. Katz is the director of the Yale-Griffin Prevention Research Center, the founder/president of True Health Initiative, and the founder/CEO of DietID.

Dr. P.K. Newby, aka “The Nutrition Doctor,” is an adjunct associate professor of nutrition at Harvard who has more than 20 years of experience researching diet-related diseases, studying how people make food choices, and teaching students and the public about why what we eat matters.

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Mark Bittman
Heated

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.