What We’ll Eat in 2030

Mar 17, 2022

11:30am – 12:30pm CT

Recording: What We’ll Eat in 2030, Mar 17, 2022

The All-American meal is being transformed for the better. Within 10 years, if the visionaries on this panel are successful, we’ll be eating steak, chicken, and fish that’s cultivated from cells, 3D printed, or made from plants. And for breakfast, we’ll be sizzling sausage patties made with fungi and topping our bagels with genuine dairy cream cheese made without cows. An all-star panel of innovators in the alternative protein space from UPSIDE Foods, Rebellyous Foods, Nature’s Fynd, and The Good Food Institute will discuss how we’ll get to a future of food that’s better for people and the planet, and with flavor that will knock your taste buds off.

Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.

Caroline Bushnell

The Good Food Institute

Thomas Jonas

Nature's Fynd

Christie Lagally

Rebellyous Foods

Uma Valeti

UPSIDE Foods

This event will be in person

Details

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Format:

Panel

Type:

Session

Track:

Climate Change

Level:

Intermediate