In less than four years, it's been a few tens of millions of dollars that we've raised. It was primarily, at first, people who were really philanthropists in the animal world for a space. But then it became at a level where only venture capital funds would be funding. And they do, i was called du chicken plus which is a half chicken, half plant baste nugget. So if you could, mean, if oll frozen chicken nuggets were, you know,half plant baste, youd een billions of fewer birds. I didn't realize, and still don't see the way, that it's going to come down to being cheaper than
The Sunday Times’ tech correspondent Danny Fortson brings on Paul Shapiro, founder and chief executive of Better Meat, to talk about making meat alternatives, (4:00), the $300,000 burger (11:00), using fungi (12:00), turning mushroom roots into steak (16:35), becoming an ingredient company (18:00), growing up an animal lover (19:45), starting an animal rights NGO (23:00), changing his approach (26:30), writing a book (28:40), starting Better Meat (31:50), experimenting with alternatives (33:45), his first hire (35:20), scaling up (39:20), the slow rate of innovation (43:10), his worst day of work (47:25), and society’s stubborn views on meat (49:05).
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