Join the Conversation: An Introduction to Cultivated Meat with Dr. Elliot Swartz
Event description
In this beginner-friendly session, part of the UNH Manchester Sidore Series Centers on Sustainability, Dr. Swartz will break down the basics of cultivated meat:
- What is it, and how is it made?
- Why does it matter for the future of food?
- What challenges remain before it becomes widely available?
Cultivated meat is essentially the same as the beef, pork, chicken, and fish we eat today, but produced directly from cells, without having to grow the whole animal. It has the potential to be a more sustainable and ethical alternative to conventional meat, but how close are we to seeing it in stores and restaurants?
Dr. Swartz will explore the environmental, ethical, and economic implications of this emerging industry, including how it could reduce greenhouse gas emissions, use fewer natural resources, and contribute to a more secure global food system.
Whether you are new to the topic or just beginning to explore alternative proteins, this session is designed to be clear, engaging, and welcoming to all. No prior knowledge is needed—just curiosity about the future of food.
Register today to reserve your spot. Do not miss this opportunity to learn from an expert and be part of the conversation about the future of meat production.
Meet the speaker
Elliot Swartz, Ph.D.
PRINCIPAL SCIENTIST, CULTIVATED MEAT
Elliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past five years, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.
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