Page 62 - Farm and Food Policy Strategies for 2040 Series

New demand driving innovation
Memphis Meats co-founder and CEO Uma Valeti, a cardiologist, says Memphis Meats has “a
‘big tent’ philosophy, and collaboratively work with consumers, regulators, mission-oriented
groups and major meat companies to help feed a growing planet in a sustainable way.” Valeti
and his fellow co-founder Nicholas Genovese broadened the same point in a Foreign
Policy article in January, writing “Memphis Meats was born from the belief that humanity needs
creative new ways to sustainably scale food production to feed future generations.”
Valeti and Genovese argue that far from disparaging or wanting to displace traditional
meat, they’re introducing alternative meats both to limit environmental impacts and to
keep pace with increasing demand. The drivers are global population growth coupled with
income growth that’s accelerating global demand-pull for either “real meat” or equally tasty
plant-based, high-protein alternatives.
Food industry leaders push for sustainability
It’s not just newcomers like Beyond Meat, Memphis Meats and Impossible Foods responding to
consumer desires and concerns.

Sampling Memphis Meats’ cultured-meat, L to R, chef Derek Sarno and co-founders Uma
Valeti, and Nicholas Genovese. Source: Memphis Meats.

Last July, Danone North America CEO Mariano Lozano, Mars Wrigley Confectionery
Americas President Tracey Massey, Nestlé USA Chairman & CEO Steve Presley, and Unilever
North America President Amanda Sourry launched the Sustainable Food Policy
60 www.Agri-Pulse.com