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DTSTART;TZID=America/New_York:20260819T203000
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SUMMARY:The Future of Meat: Technology\, Sustainability\, and the Meats of Tomorrow
DESCRIPTION:The Future of Meat: Technology\, Sustainability\, and the Meats of TomorrowPast\n\n\n\n\nBruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin Bruce Friedrich\, founder and president of the Good Food Institute\, at The Commonwealth Club of California for a conversation inspired by his new book\, Meat. \n\n\n\nDrawing on decades of work advancing science\, policy\, and industry collaboration\, Bruce will explore how innovations in plant-based\, fermentation-derived\, and cultivated meat are expanding the ways we can produce the foods people love while using fewer resources and building a more resilient food system. \n\n\n\nWhether you’re curious\, skeptical\, or already following the field\, this conversation offers an opportunity to dig into one of today’s most important food questions—and to ask your own during the audience Q&A. \n\n\n\nJoin us after the program for a book signing. \n\n\n\nGFI community members may use code GFI for $7 off of a General Admission ticket. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER\, GFI \n\n\n\nBruce Friedrich serves as GFI’s chief thought leader and relationship-builder\, working in close partnership with GFI’s global teams and food system stakeholders around the world. \n\n\n\nBruce has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, Wired\, and many other publications. He has represented GFI on the Ezra Klein Show\, Making Sense (Sam Harris)\, TED Radio Hour\, New Yorker Radio Hour\, PBS News Hour\, and a variety of other podcasts and TV programs. Bruce’s TED talk has been viewed almost 2.5 million times and translated into 30 languages. \n\n\n\nNature featured Bruce’s 2026 book Meat as one of its five “best science picks\,” and Publishers Weekly selected Meat as one of the 10 best new releases in science\, writing: “This packed account makes food science feel like an urgent and essential undertaking.” \n\n\n\nThe book has also received praise from Nobel Laureate in economics Michael Kremer\, primatologist Jane Goodall\, science fiction master Kim Stanley Robinson\, and CSIS director of global food and water security Caitlin Welsh\, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” \n\n\n\nFind out more on the book’s website\, MeatBook.org. \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													July 9\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternatives\n				\n				\n							\n				Learn how the process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current… \n\n			\n								\n										\n								\n		\n										\n						\n		\n			\n								\n							\n													July 21\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					Developing continuous cell lines for cultivated seafood\n				\n				\n							\n				Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development. \n\n			\n								\n										\n								\n		\n										\n						\n		\n			\n								\n							\n													July 29\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and Professionals\n				\n				\n							\n				Join charisma expert Olivia Fox Cabane\, who will share research-backed techniques for building trust\, communicating with confidence\, and increasing your… \n\n			\n								\n										\n								\n		\n										\n						\n		\n			\n								\n							\n													August 19\, 2026\n											\n																	\n				\n				\n					The Future of Meat: Technology\, Sustainability\, and the Meats of Tomorrow\n				\n				\n							\n				Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape… \n\n			\n								\n										\n								\n		\n										\n						\n		\n			\n								\n							\n													September 29\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving\n				\n				\n							\n				Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am… \n\n			\n								\n										\n								\n		\n										\n						\n		\n			\n								\n							\n													September 29\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving\n				\n				\n							\n				Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm…
URL:https://gfi.org/event/the-future-of-meat-technology-sustainability-and-the-meats-of-tomorrow/
LOCATION:The Commonwealth of California
CATEGORIES:External in-person event
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