Pre-Conference Workshop Day
Tuesday, August 25
08:30 am Registration and Welcome Coffee
9:00 am WORKSHOP A: Conducting a Life Cycle Assessment of Cell-Based Meat & Preparing for Ethical & Social Challenges
To completely account for the impact that your system and your company could more broadly have on the environment, it’s important to conduct a thorough life cycle assessment that accounts for the environmental costs of all the inputs; as well as the risks that the outputs of your system could create or present to the environment. In this session participants will go through the theory behind this process in conjunction with a practical example to fully immerse yourself in the technical detail. In the second half of the session we will consider the ethical/social issues that could affect your company’s direction or PR strategy when it comes to releasing a lab cultured meat product. By understanding the big picture and what impact it could potentially have when you reach the market.
Attendees who come to this workshop will discuss:
- Sustainability concepts for companies along the cell-based meat supply chain
- Live customization of a life cycle assessment model for cellbased meat based on audience input
- Discussion of cell-based meat in 2030: how we reinvented meat
by being good neighbors
Your Workshop Leader:
Isaac Emery, Founder & Principal Consultant, Informed Sustainability Consulting
With a decade of life cycle assessment (LCA) experience and a lifelong commitment to improving humanity’s relationship with planet Earth, Isaac brings deep knowledge of sustainability metrics to every project.
Isaac is an expert in applying LCA to novel and changing industries, including cellular agriculture, plant-based meat, and other bio-based products. His recent projects include LCAs and carbon accounting models for the US Department of Energy, major research universities, the US Air Force, and several national non-profit organizations. His work has been published in scientific journals and covered by major media outlets.
1:00 pm WORKSHOP B: Scaffolding Technology Challenges - Achieving the Most Desirable Taste & Texture Using Novel Techniques
Scaffolding technology has come very far in recent times due to the opportunities that it presents in a wide array of fields. Optimizing this technology for use in cell-based meat is a complex task, as scaffolding technologies are often designed for the highly specific needs which they were created for. Designing a scaffolding method that is fit for purpose in cell-based meat requires us to go back and assess the current technologies available and see what can be gleamed from other industries and research to form a technique that produces meat that tastes right and has the same mouth feel as real meat.
In this workshop we’ll discuss the different routes from petri dish to bioreactor and the pro and cons of each methodology.
In this workshop we will cover:
- Cell media constituents and technical challenges that are faced in cell media development & cell line selection
- Issues with scaffolding tissue and achieving the right textures
Your Workshop Leaders:
Elliot Swartz, Senior Scientist, The Good Food Institute
Alec Smith, Acting Instructor, Depart. of Physiology & Biophysics, The University of Washington and Senior Advisor, Clean Research
Alain Rostain, Executive Director,Clean Research
Greg Potter, Director of Research,Clean Research