Lab-Grown Meat: What You Need to Know About its Place on the Plate
Lab-Grown Meat: What You Need to Know About its Place on the Plate
This session analyzes the evolution of lab-grown animal proteins and their potential for contributing to sustainability, reduced carbon footprint, animal welfare, reduced food waste, alleviation of hunger, and other proposed benefits.
Lab-grown meat, once considered a bizarre curiosity, has emerged in recent years as a legitimate food source. This session analyzes the evolution of lab-grown animal proteins and their potential for contributing to sustainability, reduced carbon footprint, animal welfare, reduced food waste, alleviation of hunger, and other proposed benefits. A food futurist and a meat scientist will present brief overviews of cell-cultured and fermented proteins from their individual perspectives and then discuss what dietetics professionals need to know as animal-free animal proteins move from the lab to the marketplace.
4.1.2 Interprets and integrates evidence-based research and literature in decision making.
7.2.3 Communicates the role of sustainable food practices and food insecurities for populations.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
Learning Objectives
Describe the current environment around animal protein produced from cultured animal cells and tissues or from fermentation
Explain the challenges and uncertainties about the production, regulation, safety, distribution/availability and nutrition of these next-generation proteins
Appraise this evolving protein category in order to anticipate its potential fit in the diet and be able to respond to client and patient questions