Digital Pre-Conference Workshop Day
Tuesday, August 25 - 9am - 4.00pm PDT | 12pm - 7pm EDT


9am - 12.00pm PDT | 12pm - 3pm EDT 

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 Leaders:

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.

Saloni Shah

Saloni Shah, Food and Agriculture Analyst, The Breakthrough Institute

Saloni is a food and agriculture analyst at Breakthrough. Previously, she completed her dual Bachelor’s and Master’s in environmental science and environmental analysis and policy with honors at Boston University. While at Boston University, she was awarded the Provost’s Scholarship for academic risk-taking for her self-designed study abroad and research internship at an agricultural microbiology lab at the University of Sydney. She’s also worked as a research fellow at the Harvard Forest, examining species and carbon pool changes of New England forests through data analysis and field studies. Her passion for the environment manifested in her activities outside of academics as well; among other things, she secured funding for a Boston startup saving and delivering cosmetically imperfect produce that would have otherwise been disposed of in the landfill. As a 2019 Breakthrough Fellow, she focused on creating a model estimating greenhouse gas emissions across different sustainable and business-as-usual scenarios of crop production in sub-Saharan Africa. Outside of work, Saloni enjoys taking dance classes, spending time outdoors, and exploring the Bay Area with friends.

1.00pm - 4.00pm PDT | 4.00pm - 7pm EDT 

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