MEAT THE FUTUREnFrom the Director/Producer of THE GHOSTS IN OUR MACHINEnFOLLOW US: www.MTFfilm.comnnWhat if cruelty-free, environmentally su...
MEAT THE FUTUREnFrom the Director/Producer of THE GHOSTS IN OUR MACHINEnFOLLOW US: www.MTFfilm.comnnWhat if cruelty-free, environmentally sustainable “clean meat” replaced conventional meat in the grocery store?nnThe innovators in our feature length documentary MEAT THE FUTURE are pioneering "cultured meat", otherwise known as "clean meat". Instead of farming animals for their flesh they are "harvesting" their cells and "growing" pork, beef and chicken.nnIs it a solution to climate change, world hunger, and the abysmal treatment of hundreds of billions of factory farmed animals? Will consumers want it, or is it Frankenfood? These are just some of the myriad questions posed as we follow CEO Dr. Uma Valeti, his partner and team at Memphis Meats, as they research, fundraise, test, cook, market and unveil their product to the world. nnValeti, a successful cardiologist who trained at the Mayo Clinic has held leadership positions at the American Heart Association and American College of Cardiology. He recently left a successful career to pursue his dream, to cofound Memphis Meats, a start-up tech company in Silicon Valley that quickly attracted global attention with the unveiling of the world’s first cultured meatball. nnThe Hottest tech in Silicon Valley Made This Meatballn- Fortune nnMEAT THE FUTURE is an observational documentary that takes the viewer behind the scenes, inside the pulse of start-up culture. The unfolding story of Memphis Meats is an exclusive window onto what could be the vanguard of the coming food revolution; if Uma and his team of scientists, food and marketing experts are successful, the implications are staggering.nnThe proposition to disrupt conventional meat production inspires resistance and hope. How will the powerful transnational agricultural lobbies respond? Some CEOs are rethinking the supply chain of animal products while others deny the need to do so. Consumers want to feel good about the meat they eat, but will they be convinced by the concept of meat grown in labs? There are other challenges: How can clean meat be produced at scale, as affordable and competitive? Animal advocates, ethical vegans and vegetarians acknowledge the potential benefits, but question the continued use of animals for their cells. Less
