From Field to Fork: The Science and Nutrition Behind Plant-Based Meat

Experts in plant-based meat development & nutrition discuss the latest innovations and advances in science, research findings, product development, nutritional benefits vs traditional meat and, advancing R&D through academic/industry partnerships.

 - Dean Ornish, Preventive Medicine Research Institute
 - Celeste Holz-Schietinger, Impossible Foods
 - Peggy Lemaux, UC Berkeley
 - Brian Plattner, Wenger Manufacturing, Inc.
 - Ricardo San Martin, UC Berkeley
 - Lesley McClurg, KQED Science (moderator)

About The Good Food Institute:
GFI works with the scientists, entrepreneurs, investors, policymakers, and companies accelerating the growth of plant-based meat and clean meat — two promising food technologies that will allow us to feed almost 10 billion people by 2050. 
Learn more about the organization: https://www.gfi.org
Sign-up for updates on the annual gathering of the key players in this space: https://goodfoodconference.com

Follow The Good Food Institute
Twitter: https://twitter.com/GoodFoodInst
Facebook: https://www.facebook.com/thegoodfoodinstitute/ 
LinkedIn: https://www.linkedin.com/company/the-good-food-institute/ 
Newsletter: https://goodfoodconference.com/subscribe/ 

Resources
Free online course exploring the science behind plant-based and clean meat: https://www.gfi.org/onlinecourses 
Ocean of Opportunity Action Paper: https://www.gfi.org/seafood 
Startup manual for plant-based and clean meat entrepreneurs: https://www.gfi.org/startupmanual

Видео From Field to Fork: The Science and Nutrition Behind Plant-Based Meat канала The Good Food Institute