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The choices we make around consuming meat are complicated. Nielsen reports that sales of meat alternatives jumped 11% between 2019 and 2021, thanks to a 43% increase in households in the US that purchased meat alternatives. More than half (52%) of U.S. consumers are eating more plant-based foods; they believe it makes them feel healthier. At the same time, the COVID-19 pandemic revealed the inhumane conditions for workers and animals at factory farms. More and more meat eaters are seeking local, pasture-raised meat as an antidote to climate change and big ag.

What’s the Slow Food take on our growing spectrum of “meats”? Join an expert panel of nutritionists, activists and scientists who will explore plant and cell-based alternatives to farmed meat from several perspectives, including taste, nutrition, cultural significance, human and environmental health, animal welfare, and producer and eater equity.

➡️ Peter Hoffman: Author, restaurateur, chef
➡️ Jennifer Cadenhead, PhD, RDN, Goldberg Postdoctoral Researcher in Food Trauma in Children, Teachers College, Columbia University
➡️ Katie Miller, American Grassfed Association
➡️ Rae Gomes, Food Equity Consultant, Cultivating Justice LLC
➡️ Urvashi Rangan, Funders for Regenerative Agriculture