New Food Economy presents Raising Meat

posted March 6, 2019

Dear Reader,

How should we think about meat in the 21st century?

At The New Food Economy, we’ve learned that questions about meat consumption and production tend to have the same answer: “It’s complicated.”

That’s why we’re headed to Texas A&M to host Raising Meat, a summit that will defy the same old panel-and-notetaking food conference conventions in favor of a gathering far more intimate, challenging, and provocative.

Join us and a group of producers, butchers, scientists, academics, and historians on March 31 – April 1 as we seek answers to complicated questions about balancing conscious consumption with supply-chain realities, including:

  • How should the media talk about meat?
  • What is the role for antibiotics in future meat production?
  • How will we use water and natural resources to produce meat for a growing global population?
  • Can we scale responsibly?
  • What are the key areas of disagreement between producers who use grass vs. grain vs. cells?
  • Is consensus possible?

Don’t miss this summit! Together we can expand the conversation about what it means to produce and to eat meat in America today—and what it may mean tomorrow.

Got questions? Want to get involved? Contact Hillary Bonhomme:

See you in Texas.

The New Food Economy