Synthetic Biology’s Path to Sustainable Food Systems
As the world's population climbs and the planet's resources face increasing strain, the question that haunts us is, "How will we feed the future?"
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In this SynBioBeta Insights article, Embriette Hyde makes a convincing case that synthetic biology might have the answer. Speaking with folks such as Lou Cooperhouse, Founder and CEO at BlueNalu. Max Jamilly, Co-founder at Hoxton Farms, Rob Leclerc, PhD, Founding Partner at AgFunder, Neta Lavon, Co-founder and CTO at Aleph Farms, Andrew D Ive, Founder at Big Idea Ventures, J. Casey Lippmeier, Senior VP at Conagen, and Jean Louwrens, Co-Founder & CEO at De Novo Foodlabs, Embriette was able to explore the pivotal role of synbio in revolutionizing our food systems, from cultivated meats that no longer require vast tracts of land, to fermentation techniques that are creating nutrient-packed foods with less environmental impact.
Many of the folks listed above will be at #SynBioBeta2024, discussing this topic in great detail. The future of food is not just about what we eat but how it's made. And it's looking more sustainable, ethical, and innovative than ever.
#SustainableFood #CellularAgriculture #Innovation #FutureOfFood
Innovation Consultant & Interim: Strategy - Ideation - Conceptualization - Workshops - Culture
1moWow, vilket roligt uppdrag!