America consumes roughly 50 billion burgers annually. If just one percent were made with Impossible Beef, that would equate to saving 3 billion pounds of greenhouse gas emissions, 36 billion square feet of land and 11 billion gallons of water. Every product Impossible Foods sells uses less land, water and produces less greenhouse gas emissions compared to the animal. Peter McGuinness is the President and CEO of Impossible Foods and is leading its mission to create sustainable, plant-based meat with a fraction of the environmental impact of animal products.

In this session, Peter will explore the role of food as a climate solution, the future of plant-based eating, and how to make plant-based foods more accessible, inclusive, and enjoyable for all, bridging the divide between vegans and meat lovers. The session will also examine challenges within the industry, including past missteps and opportunities for growth. Drawing on his leadership at Impossible Foods and decades of consumer expertise, McGuinness aims to offer a candid perspective on how the plant-based category can innovate, improve, and contribute to a more sustainable and inclusive food system.