Jul 17, 2017
The New York Times calls it the $325,000 burger.
National Geographic calls it the petri-dish burger.
Impossible Foods calls their plant-based "meat" the Impossible Burger.
On this very special episode of the OPP, I chat with Chris
Davis, Director of Research and Development at Impossible Foods to
discuss their meat alternative - the Impossible Burger and it's
impact (or lack thereof) on feeding the world, fixing the broken
factory farming industry, and decreasing our massive food
As the Impossible Foods website states: "The world loves meat. But relying on cows to make meat is land-hungry, water-thirsty, and pollution-heavy. That’s why we set out to do the impossible: make delicious meats that are good for people and the planet."
It's a great marketing message for the general public. It that all it is? Just an empty marketing message?
To the discerning Optimizer, or anyone who has given thought to
the issue of feeding the world, there are gaps in the Impossible
Foods mission (as you'll hear).
I'm grateful for Rosie and Chris's willingness to set this up and allow me to press them deeper on this conversation about the future of the world's food supply.
It's clear to me that I'm at a different point on the purist-pragmatist spectrum than Chris and Impossible Foods.
I'd like to think I'm not a naive idealist...you be your own
A taste of what we uncovered:
Chris and I do agree on few key points: