David Kaplan and Nicole Tichenor Blackstone recently joined WBUR’s Radio Boston to discuss the transformative potential of cellular agriculture in reducing the environmental footprint of our food system. With a significant new grant from the Massachusetts Life Sciences Center, Tufts is establishing the Foodtech Engineering for Alternative Sustainable Technologies (FEAST) center to advance research in cultivated meat. This initiative aims to address the environmental challenges of traditional animal agriculture by developing more sustainable and resource efficient protein sources.
The conversation highlights the importance of interdisciplinary collaboration between engineering and environmental science to tackle the technical hurdles of scaling production. By focusing on both the scientific innovation and the ecological impact of food technology, the new center seeks to provide consumers with safe and nutritious alternatives. This work reflects a broader commitment to building a resilient food system that can meet the needs of a growing population while protecting the planet’s future.
Citation:
What is cultivated meat and how could it change meat-eaters’ environmental impact?