BERKELEY, Calif. — Clad in a white T-shirt emblazoned with “CHOOSE EARTH,” Impossible Foods co-founder and CEO Pat Brown addressed a packed auditorium at the concluding session of the Good Food Institute Conference, outlining his company’s mission to “save the world.” “It may sound exaggerated, but the primary reason I established this company was to combat what is currently the most significant environmental crisis we face: the devastating impact of animal agriculture in food production,” he stated on Friday evening at the University of California, Berkeley.
The conference wrapped up with a potent blend of urgent warning and hopeful vision, uniting hundreds of industry leaders, scientists, students, investors, entrepreneurs, and dietitians to discuss strategies for transitioning towards a more sustainable, protein-based food system. Scientists cautioned that if changes do not occur promptly, Earth could face serious challenges. Isaac Emery, a senior environmental scientist at the Good Food Institute, presented data indicating that approximately 20% of emissions driving climate change stem from animal agriculture. Brown noted that the total biomass of cattle raised for food is over ten times that of all other land vertebrates combined, with pigs also contributing significantly, weighing in at double the combined weight of other species.
“At this moment, we’ve effectively transformed the Earth’s entire surface, replacing biodiversity with either livestock raised for food or the crops grown to feed them,” Brown remarked. Scott Faber, vice president for government affairs at the Environmental Working Group, underscored the grim news. He warned that even if everyone globally improved their resource consumption habits, the continuation of meat and dairy production in its current form—coupled with a projected 60% to 70% increase in demand due to population growth—would lead to an impending climate crisis.
One of Impossible Foods’ fundamental objectives is to tackle this seemingly insurmountable challenge. Brown expressed his ambition to eradicate the traditional system of raising animals for food by 2035. While other panelists touched on the forthcoming farm bill and its pollution standards, Brown dismissed these as a “red herring,” arguing that any adjustments in pollution regulations for animal production miss the core issue since animals would still be involved in food production.
“What the food industry needs to do is offer consumers what they want in a sustainable manner, as consumer habits are unlikely to shift dramatically,” Brown stated. “Give them meat, milk, and fish—just make it from plants, and let them think whatever they like.” He emphasized that science can replicate the taste and experience consumers associate with meat using alternative sources. Impossible Foods has pioneered this approach by creating a plant-based heme protein for its Impossible Burger, which mimics the flavor of real meat. However, Brown cautioned that if a company provides an inferior product and expects consumers to overlook poor taste for environmental reasons, it risks alienating its audience.
Moreover, he noted that consumers value the flavor and nutritional benefits of meat, rather than its origins from animal sources. Brown also highlighted the potential for lab-grown meat to disrupt traditional meat markets, asserting that just because it is new does not mean it cannot eventually revolutionize meat production methods. “If you had told someone from 200 years ago about a cart that operated without a horse, they would have been puzzled until they saw its superior functionality,” he remarked.
Faber emphasized the need for collaboration among scientists, regulators, and companies when developing lab-grown meat, along with transparency towards consumers. This approach is essential to avoid the pitfalls experienced during the introduction of GMO ingredients. Emery added that convincing everyday consumers of the safety of lab-grown food is vital. “We can do a lot to educate people, like I was five years ago, who want to save the planet but aren’t fully aware of the major players and solutions,” he explained.
He suggested that engaging with policy and environmental organizations could help inform and involve the public regarding the potential and safety of these products as they approach market readiness. Faber reiterated the significance of the conference’s collective efforts: “In the long run, we must transform how we produce meat to ensure clean air, a stable climate, and clean water, alongside achieving more sustainable practices in traditional food production.”
In this context, it’s also worth noting the role of nutritional supplements such as calcium citrate 250 mg tablets, which can support health alongside a shift towards plant-based diets. As the industry moves forward, integrating such supplements may play a role in maintaining nutritional balance in a more sustainable food system.