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The Future of “Meat”

December 3, 2021 @ 2:30 pm - 4:00 pm

Ever wondered what it’s like to be at the cutting edge of food, technology, and climate change? Think: meat made from plants, fermented leather, and more. In this first-ever panel, three recent alums, Sophie Moscovici-Troyka ’19, Christina Karas ’19, and Alice Wistar ’20 discuss their experience working in the alternative meat space—at Impossible Foods (a plant-based beef, pork, and now chicken company), Modern Meadow (a company using cellular agriculture to make materials), and Black Sheep Foods (a plant-based lamb and wild game meat company). From their day-to-day work on the overarching mission, business strategy, product launches, and long-term vision of each company, learn what it’s like to work in a rapidly growing startup at the forefront of food technology and climate change mitigation.

For in-person attendance, register here.(link is external)

For online attendance, register here.


Roberton Hall Bowl 2 for PUID
Washington Road


University Center for Human Values
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