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I'll have a hamburger, for which I will gladly pay you Tuesday.

But who says a hamburger has to come from a cow?

Welcome to Climate One, changing the conversation about America's energy, economy, and environment.

Climate One conversations with oil companies and environmentalists, Republicans, and Democrats,

are recorded before a live audience and hosted by Greg Dalton.

There's nothing in the world that can compare with a hamburger, juicy and rare.

A hamburger lives for the pleasure it gives. It's a thrill on the bill of bear.

The industry that satisfies our craving for steak, burgers, pork chops, and tuna melts also produces

vast amounts of climate-eating gases. Giving up meat is one of the simplest ways to reduce your carbon

footprint, but it's not likely that most of the world will turn vegan anytime soon.

You have to solve the problem without requiring people to change their diets, and the only way to do it is to develop a better technology that's much more sustainable, but it has to also produce more delicious, more nutritious, more affordable food because that's how you went in the market.

That's Patrick Brown, founder of Impossible Foods and the creator of The Impossible Burger.

He's hoping that his plant-based patty, which is sold at both high-end restaurants

...