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

Revealing challenges and breakthroughs and posing a myriad of questions about the future, this urgent and timely character-driven documentary explores the advent of real meat without the need to raise and slaughter animals. Spanning three years, behind-the-scenes with exclusive documentary access to pioneers and influencers, Meat the Future chronicles the game-changing birth of a new food industry referred to as “cell-based” “clean” and “cultured” meat.

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

Protagonist Dr. Uma Valeti was born and raised in south India. While working as a successful cardiologist in America he was injecting stem cells into patients’ hearts to grow heart muscle, and it was this established scientific procedure that convinced him to take a great risk and pursue his lifelong passion. Growing real meat from animal cells is something Nicholas Genovese, a stem cell biologist, had been researching for years, and in 2015 he and Uma joined forces and co-founded Memphis Meats, a start-up tech company in the San Francisco Bay area. They quickly made history. Memphis Meats attracted global attention with the 2016 unveiling of the world’s first “cultured” meatball, and the 2017 unveiling of the world’s first “clean” chicken fillet and duck a l’orange. This attracted $22 Million in investment from the likes of meat industry leaders Cargill and later Tyson, and 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 to accelerate the birth of the “clean” meat industry.