You know that by 2050 we will need to double world food production to feed the 9.7B people living on the planet.
You’ve read the statistic that it takes 25kg of grain and roughly 15,000L of water to produce just 1kg of beef.
And you’ve no doubt heard that direct livestock emissions account for around 10% of Australia’s greenhouse gas emissions.
But is any of that stopping you from salivating as you imagine slicing a knife through a tender, fat, juicy steak cooked just to perfection and laced with your favourite sauce? For the carnivores amongst us, probably not.
It doesn’t help that MLA, the body representing the meat and livestock industry, engage in “aggressive promotion” (their own words), spending millions to get us to consume red meat. With meat exports from Victoria valued at $3.3b in 2017-18, and the sector employing almost 200,000 people nationally, there’s a lot at stake.
Sadly, for the meat-lovers, the average 2.1kg of meat we consumer per week is not sustainable (let’s not mention the health implications). It’s time we look at alternative sources of protein.
After all that’s what global VCs, meat corporates and the mega-wealthy are doing. Three of the biggest companies in the space - Impossible Foods, Beyond Meat and Memphis Meats – have received around US$630m in funding to date thanks to the likes of Google Ventures, DFJ, Cargill, Tyson Ventures, Kimbal Musk, Richard Branson and Leonardo DiCaprio. Bill Gates has invested in all three.
In this event, our panel will be discussing the following topics:
Proteins of the future including insects, algae and cellular meats
Regulatory and food labelling implications
Taste and shifting the consumer mindset
The role of the traditional meat industry moving forward
To be announced
Ticket price includes drinks, light refreshments and a copy of the event report.
NOTE: Ticket prices will change from Early Bird to General from 12am Monday 17th June.