foodinnovation

In the decade since CRISPR gene-editing technology was first developed, it has been used to address a host of issues, such as developing new cancer treatments, designing faster rapid COVID-19 tests and to make biofuel-producing algae. Proponents say CRISPR could also help solve some of the world’s biggest food-related problems: salad greens could be more nutritious, fruits could taste better, and crops of all kinds could be altered to grow using fewer resources. The U.S. Food and Drug Administration recently gave the go-ahead to bring gene-edited beef to market, and CRISPR-modified purple tomatoes could be coming later this year. But agricultural technology companies still have to figure out how to overcome consumer skepticism. In this session from the WSJ Global Food Forum, leaders from two firms working to scale-up gene-edited foods discuss what it takes to get the new technology out of the lab and into supermarkets. Further reading:   Get Ready for Gene-Edited Food  GMO Tomatoes Could Be Returning After 25 Years. Will People Eat Them?  Crispr’s Next Frontier: Treating Common Conditions  Learn more about your ad choices. Visit megaphone.fm/adchoices

Pimento cheese was originally nothing like it is now: It was mass produced, it was made from cream cheese and it was conceived in New York. Today it’s something much better, thanks to the South!

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7.5 billion people currently share this spinning blue planet we call Earth. By 2050, that number will escalate to 9.7 billion. By 2100? 11 billion. How can we possibly feed 11 billion people sustainably? To answer that question we must turn our gaze to the industrialization of animal agriculture. On the surface, what we commonly call factory farming appears incredibly efficient, creating massive economies of scale. But peer just below the surface and you'll discover a vast operation of mass suffering that is irreparably polluting the environment, eviscerating our dwindling natural resources and destroying human health to boot. Beyond wasteful. Utterly unsustainable. Indefensibly cruel. Ladies and gentlemen, our food system is in dire need of innovation. So let's talk about it. This week I sit down with Bruce Friedrich, a man who has devoted his life to reforming animal agriculture and innovating the future of food and food systems. Bruce is the executive director of The Good Food Institute and founding partner of New Crop Capital, organizations focused on replacing animal products with plant and culture-based alternatives. He graduated magna cum laude from Georgetown Law and Phi Beta Kappa from Grinnell College, holds additional degrees from Johns Hopkins University and the London School of Economics and was inducted into the United States Animal Rights Hall of Fame in 2004. A popular speaker on college campuses — including Harvard, Yale, Princeton, Stanford, and MIT — Bruce has appeared on NBC's Today Show, CNN, Fox News Channel, MSNBC, and Court TV. As compelling as it gets, this is an extraordinary conversation about animal agriculture, planetary health and human well being. It's about the politics of agriculture and the subsidies, corporations, representatives and lobbyists that support it. But mostly, this is an optimistic forecast of food system innovation — how technology, urgency and popular demand are rapidly converging to create healthy, sustainable and compassionate solutions to help solve our current food, health and environmental crises. Incredibly intelligent, considerate and measured, it was an honor to sit down with Bruce. May our exchange leave you inspired to invest more deeply in where your food comes from and how it impacts the precious world we share. Peace + Plants, Rich