How are health and climate inspiring change in what’s on the menu?
Host Frank Sesno speaks with Josh Balk, co-founder of Eat Just which has produced and sells plant-based eggs and now, manufactured chicken. The first restaurant is now serving it in Singapore, and he says more manufactured food – chicken and fish – is on the way. Started from a single cell, say from a feather, in a lab, then ultimately to your plate, it uses a fraction of the water, produces a fraction of the waste, methane and other things that pollute and warm the planet.
Then we hear from student correspondent Mary Magnuson about insect farming. High in protein, low in planetary impact– are lime-cilantro grasshopper tacos the future?