Missed Our Plant-Based Meat Webinar? Here It Is
Let’s begin to separate fact from fiction
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…
