Animal Protein: From Pen/Feedlot/Barn or from a Petri-Dish/Lab?
When: Tuesday, November 30th, 12 PM ET
Lab-grown meat is a topic of increasing interest among both producers and the public. Stories appear more frequently both popular press and trade journals. USDA recently solicited comments on labeling for meat and poultry products made using cultured cells derived from animals. This advanced notice of proposed rulemaking is an important step toward ensuring the appropriate labeling of meat and poultry products made using animal cell culture technology. These actions are an indicator that these products are likely coming in the “near future” to a store near you. This has implications and raises questions for both producers and the public.
The National Coalition for Food and Agricultural Research (NC-FAR) is hosting a free online webinar titled “Animal Protein: From Pen/Feedlot/Barn or from a Petri-Dish/Lab“. The Council on Food, Agriculture, and Resource Economics (C-FARE) is supporting this event through its webinar platform.
This webinar will address:
- What are their pros and cons of these products?
- What regulatory and food safety concerns exist?
- How do they compare nutritionally?
- How do they compare in carbon footprint per unit of protein?
- What is their consumer acceptability?
This webinar will feature moderation by Ken Olson. The speaker that will join him:
Keith Belk serves as Professor and Head, Department of Animal Science as well as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as a Professor and Holder of the Ken & Myra Monfort Endowed Chair in Meat Science with the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University. He also served as Director of the Center for Meat Safety & Quality at CSU.
The webinar will conclude with questions from attendees.
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