Imagining the Future of Alternative Proteins - An Online Convening

The alternative meats industry is in the midst of rapid development. In the first couple months of 2020, a whopping $930 million was invested in alternative meats, topping record-setting 2019 totals. In the short term, as highlighted by BTI’s federal policy paper, the pandemic and economic downturn have shuttered food service outlets, restricted alternative protein R&D, and induced potential losses in private sector funding and production slow downs. But it could be argued that other areas of our food system have seen greater challenges and outbreaks amid the pandemic. As consumers show more enthusiasm for alternative meats and companies reach milestones like building the first pilot production facilities for cell-based meat, how will the pandemic have impacted the future of alternative meats?

Has the pandemic caused consumers to eat more alternative meats, and does that reflect true dietary change? Or, has the pandemic hampered the industry’s rapid development with negative long-term consequences? What factors will shape the trajectory of alternative meats into the future? Will the public sector play a role? What alternative meat technologies or trends are the most exciting or promising?

In this webinar, we'll hear from Purdue University food and agriculture economist, Jayson Lusk, the Good Food Institute’s Director of Corporate Engagement, Alison Rabschnuk, Breakthrough Institute food and agriculture analyst, Saloni Shah, and Forbes food and agriculture writer, Jenny Splitter.