Summary: Production of animal protein is producing vast amounts of climate-eating gases. But a new generation of companies are creating innovative food products that mimic meat and have much smaller environmental impacts. Some of this mock meat is derived from plants with ingredients designed to replicate the taste and pleasure of chomping into a beef hamburger. Others are growing meat cells that come from a laboratory and not a cow. Could these and other culinary innovations wean Americans away from their beloved hot dogs, hamburgers and tuna melts, reduce our impact on the planet, and help feed the world’s growing population? Guests: Patrick O. Brown, CEO and Founder, Impossible Foods Carolyn Jung, Journalist/Blogger, Foodgal.com Mike Selden, CEO and Co-founder, Finless Foods
