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SUMMARY:The Future of “Meat”
DESCRIPTION: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. \nFor in-person attendance\, register here.(link is external) \nFor online attendance\, register here.
URL:https://princetonstudiesfood.princeton.edu/event/the-future-of-meat/
LOCATION:Roberton Hall Bowl 2 for PUID\, Washington Road\, Princeton
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