Meat is one of the world’s most complex biomanufacturing systems—and also one of its least optimized. For 12,000 years, we’ve cycled crops through animals to make meat. Drawing from his new book Meat, Bruce Friedrich contends that advances across science and engineering now make it possible to produce meat far more efficiently, which will reduce meat’s contribution to hunger, climate change, deforestation, antibiotic resistance, and pandemic risk. Most importantly for the success of alternative meats, these new technologies will also improve food security and add to GDP for the nations that lean in. It’s been exactly ten years since the first plant-based burgers were introduced and also exactly ten years since the first cultivated meat companies were incorporated. Bruce will reflect on how far we’ve come, how far we have to go, and what it's going to take to get there. Welcome to the next agricultural revolution—courtesy of science.