Dr. Elliot Swartz, Principal Scientist specializing in Cultivated Meat at The Good Food Institute, and Erin McCann discuss the current state of animal agriculture, what we mean by cultivated meat, how it differs from conventional meat, and the profound benefits of replacing conventional meat with cultivated alternatives for consumers, manufacturers, animals, and the planet.

Discover how alternative seafood reduces health risks, improves efficiency, production, and the supply chain, and why these breakthroughs hold tremendous promise for marine ecosystems, human health, and sustainability. Gain insights into opportunities and challenges facing the cultivated meat industry, the role of open-access research, how various stakeholders can support this transformative field, and more.