Science, Sustainability, and the Future of Food
Ever wondered how to reconcile your love for meat with your love for the planet? Or how our global food system will realistically satisfy and nourish the world's rapidly growing population? Join Natalie Kindred, Senior Researcher at Harvard Business School's Agribusiness Department, and Pat Brown, CEO and Founder of Impossible Foods, for a lively Q&A discussion on science, entrepreneurship, and the defense of food culture, justice, and sustainability. Come curious and hungry.
The discussion will be followed by a reception at Clover Food Lab from 4:30-6 pm, featuring their newest menu item, made with Impossible Burger.
Pat Brown is the CEO and Founder of Impossible Foods. He is also a Professor Emeritus and Howard Howard Hughes Medical Institute Investigator at Stanford University's School of Medicine. His research at Stanford has covered the invention of the DNA microarray, gene expression pattern detection and profiling across whole genomes; and pioneering the use of gene expression patterns to improve classification, diagnosis and individualized treatment of human cancers and HIV. Pat is a co-founder of the Public Library of Science (PLOS), was elected to the National Academy of Sciences in 2002, and is a member of the Institute of Medicine. He is the recipient of numerous honors and awards, including the American Cancer Society Medal of Honor, and the NAS Award in Molecular Biology.
Impossible Foods makes delicious meat, fish and dairy foods directly from plants. The company’s mission is to transform the global food system to support 9 billion humans by 2050. The company’s first product is the Impossible Burger, which first launched in 2016 at Chef David Chang’s restaurant, Momofuku Nishi, in New York City, and is now available in several restaurants across the US.
Admission is free, and space is limited.