Reducing GHG Emissions Through Meat Substitutes With Frances Gilman of Kraft Heinz Company

2021 proved to be the highest year of global meat consumption to date. This global trend is expected to continue, increasing GHG emissions from food production by 60% by 2050. As fertile soil, available water, and inhabitable land decline as the world’s population continues to grow, agriculture will occupy half of the world’s inhabitable land. Livestock agriculture makes up 77% of that land and accounts for 4% of the world’s GHG emissions. Livestock pollution concerns merit the large-scale adoption of new alternatives to conventional meat production. Meat substitutes can produce almost 60% fewer GHG emissions, require 90% less land than conventional meat production, and consumer demand is increasing quickly. The global meat substitute market is projected to have a compound annual growth rate of 7.2% from 2021 to 2027. This webinar will discuss recent technology developments in alternative meat production and will feature industry expert Frances Gilman Ph.D and Principal Scientist at Kraft Foods, Kimberli Le Founder and CEO of PrimeRoots, and Boundless Senior Research Analyst, Fernanda Swinburn.

Time: 11:00 AM – 12:00 PM EST

Location: Virtual

Date: Thursday, January 20, 2022