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#167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption

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Manage episode 380208993 series 1531348
Innehåll tillhandahållet av The 80,000 Hours Podcast, The 80, and 000 Hours team. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av The 80,000 Hours Podcast, The 80, and 000 Hours team eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

"There have been literally thousands of years of breeding and living with animals to optimise these kinds of problems. But because we're just so early on with alternative proteins and there's so much white space, it's actually just really exciting to know that we can keep on innovating and being far more efficient than this existing technology — which, fundamentally, is just quite inefficient. You're feeding animals a bunch of food to then extract a small fraction of their biomass to then eat that.

Animal agriculture takes up 83% of farmland, but produces just 18% of food calories. So the current system just is so wasteful. And the limiting factor is that you're just growing a bunch of food to then feed a third of the world's crops directly to animals, where the vast majority of those calories going in are lost to animals existing." — Seren Kell

Links to learn more, summary and full transcript.

In today’s episode, host Luisa Rodriguez interviews Seren Kell — Senior Science and Technology Manager at the Good Food Institute Europe — about making alternative proteins as tasty, cheap, and convenient as traditional meat, dairy, and egg products.

They cover:

  • The basic case for alternative proteins, and why they’re so hard to make
  • Why fermentation is a surprisingly promising technology for creating delicious alternative proteins
  • The main scientific challenges that need to be solved to make fermentation even more useful
  • The progress that’s been made on the cultivated meat front, and what it will take to make cultivated meat affordable
  • How GFI Europe is helping with some of these challenges
  • How people can use their careers to contribute to replacing factory farming with alternative proteins
  • The best part of Seren’s job
  • Plenty more

Producer and editor: Keiran Harris
Audio Engineering Lead: Ben Cordell
Technical editing: Dominic Armstrong and Milo McGuire
Additional content editing: Luisa Rodriguez and Katy Moore
Transcriptions: Katy Moore

  continue reading

247 episoder

Artwork
iconDela
 
Manage episode 380208993 series 1531348
Innehåll tillhandahållet av The 80,000 Hours Podcast, The 80, and 000 Hours team. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av The 80,000 Hours Podcast, The 80, and 000 Hours team eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

"There have been literally thousands of years of breeding and living with animals to optimise these kinds of problems. But because we're just so early on with alternative proteins and there's so much white space, it's actually just really exciting to know that we can keep on innovating and being far more efficient than this existing technology — which, fundamentally, is just quite inefficient. You're feeding animals a bunch of food to then extract a small fraction of their biomass to then eat that.

Animal agriculture takes up 83% of farmland, but produces just 18% of food calories. So the current system just is so wasteful. And the limiting factor is that you're just growing a bunch of food to then feed a third of the world's crops directly to animals, where the vast majority of those calories going in are lost to animals existing." — Seren Kell

Links to learn more, summary and full transcript.

In today’s episode, host Luisa Rodriguez interviews Seren Kell — Senior Science and Technology Manager at the Good Food Institute Europe — about making alternative proteins as tasty, cheap, and convenient as traditional meat, dairy, and egg products.

They cover:

  • The basic case for alternative proteins, and why they’re so hard to make
  • Why fermentation is a surprisingly promising technology for creating delicious alternative proteins
  • The main scientific challenges that need to be solved to make fermentation even more useful
  • The progress that’s been made on the cultivated meat front, and what it will take to make cultivated meat affordable
  • How GFI Europe is helping with some of these challenges
  • How people can use their careers to contribute to replacing factory farming with alternative proteins
  • The best part of Seren’s job
  • Plenty more

Producer and editor: Keiran Harris
Audio Engineering Lead: Ben Cordell
Technical editing: Dominic Armstrong and Milo McGuire
Additional content editing: Luisa Rodriguez and Katy Moore
Transcriptions: Katy Moore

  continue reading

247 episoder

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