BERKELEY, Calif. — Clad in a white T-shirt emblazoned with the bold slogan “CHOOSE EARTH,” Impossible Foods co-founder and CEO Pat Brown addressed a packed auditorium during the final session of the Good Food Institute Conference, outlining his company’s mission to “save the world.” “It may sound like hyperbole, but the reason I established this company is to combat what is currently the greatest environmental disaster we face: the excessively destructive use of animals in food production,” he stated on Friday evening at the University of California, Berkeley.
The conference concluded with a compelling blend of urgency and hope, uniting hundreds of industry leaders, scientists, students, investors, entrepreneurs, and dietitians to discuss strategies for transitioning to a more sustainable protein-based food system. Scientists warned that if significant changes are not made soon, the planet could face serious consequences. Isaac Emery, a senior environmental scientist at the Good Food Institute, shared alarming statistics indicating that approximately 20% of the emissions driving climate change originate from animal agriculture.
Brown pointed out that the total biomass of cattle raised for food is more than ten times that of all other land vertebrates combined. Furthermore, he noted that pigs also surpass other animals in weight by a factor of two. “Effectively, we have transformed the entire surface of the Earth, replacing biodiversity with either livestock for food or the crops we grow to feed them,” Brown remarked.
Scott Faber, vice president for government affairs at the Environmental Working Group, highlighted the grim reality: if everyone suddenly improved their resource consumption habits while continuing to raise meat and dairy animals in the same manner—especially as demand surges by 60% to 70% due to population growth—the world would be on a path to climate disaster. One of Impossible Foods’ primary goals is to tackle this seemingly insurmountable issue. Brown aims to eliminate the current animal-based food system by 2035.
While other panelists addressed the forthcoming farm bill and its pollution standards, Brown dismissed these discussions as a “red herring.” He emphasized that merely changing pollution regulations for animal farming misses the core issue, as animals would still be used for food production. “What the food industry needs to do,” Brown asserted, “is to provide what consumers desire in a more sustainable manner, given that consumer behavior is unlikely to shift.”
“Give them meat, give them milk, give them fish,” he said. “Just produce it directly from plants, and let consumers think whatever they want.” Brown explained that science can deliver the taste and experience of meat through alternative sources. Impossible Foods has pioneered this approach by developing a plant-based version of heme protein, enhancing the flavor of its Impossible Burger to resemble that of real meat. However, Brown cautioned that if a company releases a subpar product and asks consumers to overlook poor taste for the sake of environmental benefits, it risks losing consumer connection.
Moreover, Brown noted that consumers value the taste and nutritional benefits of meat, not merely the fact that it comes from a deceased animal. He also mentioned that lab-grown meat holds the potential to disrupt the conventional meat market. Just because it is new and different doesn’t mean it cannot eventually replace traditional meat production methods. “Imagine telling someone from 200 years ago, ‘Here’s a cart without a horse,’” he said. “They’d be baffled—until they see it performs better than what they previously used. It’s a no-brainer.”
In the development of lab-grown meat, Faber emphasized the need for scientists, regulators, and companies to collaborate closely and maintain transparency with consumers. Failure to do so could lead to repeating the missteps associated with the introduction of GMO ingredients. Additionally, Emery noted that it is crucial to convince everyday consumers that lab-grown food is safe. “We can do much to educate people like I was five years ago—eager to save the planet but unaware of the major players and solutions,” Emery asserted.
To achieve this, he suggested collaboration with policy and environmental organizations that keep the public informed, engaged, and aware of the potential and safety of these products as they approach market readiness. Faber reiterated the significance of the efforts made by many at the conference, stating, “In the long run, we must change how we produce meat if we want clean air, a stable climate, and clean water, alongside achieving greater sustainability in traditional food production.”
As we navigate these discussions on sustainable food sources, it’s worth considering the nutritional aspects of alternatives like magnesium citrate vs calcium citrate, which can play a role in our health as we transition to a more plant-based diet. By prioritizing the development of sustainable food systems and educating consumers about their options, we can work towards a healthier planet and population.