Hi everyone, welcome to the A6 and Z podcast. This year we're continuing your annual Thanksgiving series with another podcast all about food, only this time it's about meatless meats or rather clean meats. Joining the episode are Uma Voletti, CEO of Memphis Meats, David Lee, C.O. of Impossible Foods, and Bruce Friedrich, executive director of the Good Food Institute. They are

in conversation moderated by Kyle Russell. Hello, everyone. This is Kyle Russell. I'm a member of the

deal in research team here at Andreessen Horowitz. And today we're talking about meatless meats.

Looking forward, we're going to have to feed 10 billion people globally over the 21st century,

and that's going to involve not only scaling up existing production techniques to address

that demand, but also looking at new ways to handle the production and distribution of food.

A major part of billions of people's daily diets consist of meat. That's a big vector that we're going to have to address.

So first I'm going to go to Bruce Friedrich from the Good Food Institute.

What are some of the reasons people are looking at this space?

Is it efficiency?

Is it what we hear from vegetarians and vegans of not wanting to eat meat?

Well, we're coming at it from primarily the inefficiency of cycling crops through animals,

as well as the environmental global health and animal harm.

So if you were looking at a way to create food, you really couldn't do much worse than growing crops to feed them to animals so that the animals convert

them into meat. We're looking to feed 9.7 billion people by 2050. We're not going to do that

with animal agriculture. The most efficient meat is chicken. And according to the World Resources

Institute, it takes nine calories in the form of corn or wheat

or alfalfa or whatever you're feeding the chickens.

It takes nine calories into a chicken to get one calorie back out.

So it's 800% waste.

Got it.

Additionally, climate change and other environmental problems are addressed by shifting away

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