Meat the future

BètaBreak edition February 2019

Lab-grown meat on our plates is something many of us cannot wait for. Because of the detriments to our environment, the suffering of animals, health and other reasons, many people have given up meat. Yet many of them did so with pain in their heart, for meat is loved by even those who choose to abstain from it. For a large percentage of vegans and vegetarians (and also meat consumers), lab grown meat will therefore be a welcome addition to their diets.But how far is the lab grown meat technology? How is it made? Are there better solutions? How should lab grown meat be legislated? And what does developments in this field mean for conventional meat production?All these questions will be asked (and answered!) on the Wednesday the 20th of February between 12 and 1 PM during the BètaBreak. If you want to know more about the future of lab grown meat, don’t miss this event!

Speakers

Daan Luining (CTO and scientific mastermind of the lab-grown-meat company Meatable)

Karin Verzijden (lawyer specialized in food and pharma)

Bert Urlings (Vion food as corporate director of Quality assurance and public affairs)