A Future of Meat without Animals? It’s Closer than You Think.
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.
Paul Shapiro is not your average entrepreneur. He is the author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and The World and the CEO of The Better Meat Co. These projects stem from his passion for food sustainability. He talked with host Barbara Castiglia on this episode of The Main Course.
“I grew up with a love of animals,” Shapiro said. “I’ve always felt, We, human beings, treat animals in ways that are pretty deplorable.”
In addition to his love for animals, he noted that future generations would be taken back by the way we treat animals, especially the animals that end up on our plates for consumption. “They’re going to be pretty shocked,” he said.
Shapiro has spent a lot of his life trying to figure out ways to improve our coexistence with animals. He worked for years trying to get laws passed that improved the life of a farm animal. One example was getting egg-laying chickens out of the small cages where they laid eggs.
“About five or six years ago, I started wondering if technology would do even more,” Shapiro said, “to help improve the treatment of animals, besides trying to persuade people what we are doing is wrong.” He elaborated that the United States was once a whaling nation, but now we care about them. It happened because we no longer needed their resources.
It led him down the path of clean meat, without the downside of raising farm animals, so people can still have the same food without the cruelty.
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