Why a Lifelong Vegan Believes Eating Real Meat Could End Factory Farming with Bruce Friedrich

Could we see the end of factory farming within our lifetime? What if the answer is not convincing everyone to stop eating meat, but completely changing how meat is made? In this episode of Food Heals, Allison Melody sits down with Bruce Friedrich, president of the Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food and Our Future. Bruce is vegan. Allison is vegan. And they both support cultivated meat, which is real meat grown directly from animal cells instead of raising and slaughtering animals for food. Cultivated meat has the potential to give meat eaters the same product they already want without factory farming, animal slaughter or animal suffering. It will also reduce the environmental destruction, food contamination, antibiotic resistance and pandemic risks connected to conventional animal agriculture. Bruce explains the difference between plant-based and cultivated meat, why cultivated meat could eventually become more affordable than conventional meat and why some of the world’s largest food and meat companies are investing in this technology. They also discuss why global meat consumption continues to rise, the surprising enthusiasm cultivated meat receives from heavy meat eaters and whether this agricultural revolution could end factory farming within our lifetime. • What cultivated meat is and how it is made• The difference between plant-based and cultivated meat• Why cultivated meat does not require animal slaughter• How factory farming affects animals, human health and the environment• The connection between animal agriculture and antibiotic resistance• Why cultivated meat may reduce bacterial contamination• Why governments and major food companies are investing• What needs to happen before cultivated meat becomes widely available• Whether factory farming could end within our lifetime The Good Food Institute:https://gfi.org Get Bruce’s new book, Meat:https://meatbook.org