Synopsis

Reinventing meat is a tipping point
that could change the world.

Meat the Future ushers the viewer into a world vexed by the impacts of modern day industrial animal agriculture and zeros in on a revolutionary story. Revealing challenges and breakthroughs and posing a myriad of questions about the future, this 90-minute character-driven documentary explores the advent of real meat without the need to raise and slaughter animals.

If scientists can grow human tissue from stem cells for use in medical procedures, then why not a similar process to “brew” real pork, beef, and poultry? Meat the Future witnesses the controversial, potentially game-changing birth of a new food industry referred to as “clean” “cell-based” “cell-cultured” and “cultured” meat – a term hotly debated as the industry approaches commercialization.

Meat the Future lifts the veil and journeys to the outer edges of innovation while exploring the personal and moral underpinnings that motivate leaders of a colossal market opportunity.

Uma Valeti, 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 flourishing career in medicine to pursue his lifelong dream to revolutionize the meat industry. In 2015, Valeti co-founded Memphis Meats, a start-up tech company in the San Francisco Bay area, and rapidly attracted global attention with the 2016 unveiling of the world’s first “cell-based” meatball, and the 2017 unveiling of the first chicken fillet and duck a l’orange – a herculean feat rewarded with more than $22 Million in investment. With support from the likes of meat industry leaders Cargill and Tyson, to mission driven billionaires Bill Gates and Richard Branson, Memphis Meats is accelerating its plans to bring products to market.

Bruce Friedrich spent the last two decades as a grassroots activist working in American inner city soup kitchens to feed the hungry, and as a leader of the animal protection movement. In 2016 he launched the Washington DC-based think tank The Good Food Institute to advocate and lobby for alternatives to conventional animal agriculture, and accelerate the birth of the “clean” meat industry.