Elliot Swartz, Ph.D.
PRINCIPAL SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Areas of expertise: cultivated meat: cell culture media, costs, and environmental impact
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.
Videos
Podcasts
Getting to the meat of the matter – Sustainably Geeky
Dr. Elliot Swartz discusses the state of the cultivated meat industry in this podcast with Jennifer Hetzel.
Cultivated meat – Raw Green
Dr. Elliot Swartz discusses the state of the cultivated meat industry in this podcast with Francesco De Lieto from the environmental consultancy firm OBE.
Scaling food biotechnology – Red to Green
Dr. Elliot Swartz chats with Marina Schmidt about the key considerations for scaling cultivated meat on the Red to Green podcast.
Publications
Ex-ante life cycle assessment of commercial scale cultivated meat production
Powered by data from over 15 companies across the cultivated meat supply chain, this study analyzes the emissions, land use, water use, air pollution, feed conversion, and other environmental impacts of cultivated meat compared to conventional meat.
Cultivated meat growth factor volume and cost analysis
GFI and collaborators model the quantities and cost profiles of growth factors and recombinant proteins needed for a mature cultivated meat industry.
The business of cultured meat
GFI’s Dr. Elliot Swartz writes about the geographical spread of cultivated meat companies, the funding landscape, and commercialization challenges.
Meeting the needs of the cell-based meat industry
Dr. Elliot Swartz discusses how commercializing cost-competitive cultivated meat will create new challenges and opportunities for industrial biotechnologists.
Featured blogs
New studies show cultivated meat can have massive environmental benefits and be cost-competitive by 2030
Cultivated meat can compete on costs and have a lower environmental footprint compared to conventional meat production.
Calling all scientists — the cultivated meat industry needs your expertise
In order to reach cost parity with conventional meat, the cultivated meat industry will require additional participation from scientists in both industry and academia.
