Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab –  could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like? Guests:  Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food InstituteHighlights: For show notes and related links, visit ClimateOne.org.Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices