He was sent to a slaughterhouse where he saw hundreds of chickens hanging on a production line. He recalls working in a campus dining hall in medical school. Valeti's leap from cardiology to food innovation was inspired by a belief that there was a better way to bring meat to the table. report from 2020, Preventing the Next Pandemic, warned. However, concentrated poultry operations are linked to water pollution.įurthermore, concentrated animal feeding operations are a risk factor for the emergence of diseases that spread between animals and people, as a U.N. By comparison, it takes much less land and grain to raise chickens. Scientists say beef has an especially large environmental impact because it requires a lot of land to graze animals and is a leading source of methane emissions. An estimated one third of all human-induced greenhouse gas emissions come from food production and scientists warn it's nearly impossible to meet climate goals without changing agriculture. The acceleration in investment comes as more consumers connect the dots between what they eat and the environment.
Also, Sci-Fi Foods, founded by self-proclaimed "burger-obsessed food lovers" aims to blend cultivated beef with a plant-based recipe to produce a hybrid burger that, they say, will be better for the planet.ĭavid Kay The cultivation room at Upside Foods. For instance, Good Meat, part of Eat Just, Inc., will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product in Singapore. More than 80 companies are staking a future in the space. Upside Foods could have lots of competition once cultivated meats enter the market. "To create a paradigm change, people should be able to walk through and see and believe it," he says. Valeti says the glass walls are intentional - to signal transparency. The facility's glass walls look out into a busy upscale neighborhood, filled with restaurants, apartments and offices. The process had a futuristic vibe but by the end of the tour, it felt somehow ordinary to me - like a kind of hydroponic gardening. We saw the cell bank where the animal cell samples are stored, the pipes that pump nutrients into the tanks, and finally the raw meat as it emerged from the production facility.
CLEAN THE LOBBY HEARTS MEDICINE SEASON ONE WINDOWS
Frank for NPR The lobby at Upside Foods is a dining area where one can see meat being produced through windows in a wall.īut these tanks - called cultivators in this industry - "brew" meat, not beer. We suited up for the tour in gowns, goggles and hair nets to maintain food safety protocols and walked past shiny, brewery-style, stainless steel tanks reaching from floor to ceiling.īrian L. If it gets a greenlight to start selling its meat, Upside's production facility in Emeryville, Calif., will be able to produce over 50,000 pounds of cultivated meat products per year. "People said it was science fiction," Valeti told me as we toured the company's new 70,000-square-foot facility. It has taken years of experimentation by a crew of biologists, biochemists and engineers to turn that concept into a product ready to eat. Scientists could extract cells from an animal via a needle biopsy, place them in tanks, feed them the nutrients they need to proliferate, including fats, sugar, amino acids and vitamins, and end up with meat. It should be possible to grow meat with similar science, he realized. The concept for what's now called "cultivated" meat came to Valeti when he was working with heart attack patients at the Mayo Clinic more than 15 years ago, growing human heart cells in a lab. Instead of raising livestock on farms and killing them in slaughterhouses, Valeti wanted to find a way to "grow" meat in a production facility, by culturing animal cells. Upside Foods was co-founded by Uma Valeti, a cardiologist who dreamt of producing meat in a different way. Department of Agriculture on labeling and inspection. This removes a key regulatory hurdle and could bring Upside Foods one step closer to selling its products in the U.S. The agency says it "has no further questions" about the firm's conclusion that the products are safe to eat. The FDA reviewed more than 100 pages of documentation from Upside Foods, and has now completed its pre-market consultation. "The world is experiencing a food revolution and the FDA is committed to supporting innovation in the food supply," wrote FDA Commissioner Robert Califf and director the Center for Food Safety and Applied Nutrition Susan Mayne. The company produces meat grown from animal cells, without slaughtering the animal. The Food and Drug Administration has taken a first step towards allowing the sale of cultivated "no kill" meat in the U.S, giving a safety nod to Upside Foods, a San Francisco based start-up.
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