Freakonomics Radio The Future of Meat (Rebroadcast)
Aug 29, 2019
Pat Brown, CEO and founder of Impossible Foods, discusses the burgeoning demand for meat and the environmental challenges it brings. He delves into the rise of plant-based alternatives, highlighting innovative approaches to replicate meat's taste and texture. The conversation addresses consumer preferences shifting towards sustainability, the complexities of traditional cattle ranching, and the economic landscape of lab-grown meat compared to conventional production. Brown presents a hopeful vision for a meatless future that balances taste, health, and environmental concerns.
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Rising Meat Demand
- Global meat demand, especially for beef, pork, and chicken, is increasing.
- This rise correlates with increasing global wealth, as people with higher incomes tend to eat more meat.
Meat Production Efficiency
- The meat industry has become incredibly efficient at producing meat, leading to lower prices.
- This efficiency stems from technological advancements like selective breeding and indoor farming.
Mutton's Decline
- Mutton consumption declined due to the rise of synthetic fabrics like nylon and polyester.
- Reduced wool demand led to fewer sheep, decreasing mutton availability.