The challenge of feeding a growing population well and feeding them better without destroying the planet is a gargantuan task, but one that we must tackle nonetheless. How can we do so equitably? And what would it take to nudge consumers to change?

The Pinduoduo Food Systems Forum was held 14-15 July. 

"How Can Consumers Eat Well Without Wrecking the Planet"
Panellists:
--David Yeung, Founder and CEO, Green Monday Group
--Prof Jessica Fanzo, Professor, Johns Hopkins University
---Prof Jeyakumar Henry, Senior Advisor, SIFBI
Moderator: Danielle Nierenberg, President and Co-Founder, Food Tank

For more, visit https://stories.pinduoduo-global.com/

The highlights of the panel include:

• A discussion on the EAT-Lancet report, the impact and drawbacks of the recommendations
• Whether plant-based meat alternatives are healthy 
• The need to focus on the base of the pyramid when it comes to accessibility to healthy, nutritious food

For a video recording of the panel, visit https://www.youtube.com/watch?v=Qlo0IzOip8E

Maarten Bosch, CEO of Mosa Meat, Rahul Ray, Senior Director of Tyson Ventures, and Prof Yaakov Nahmias, founder of Future Meat, discuss the future of cultivated meat and how the maturing movement can go from the initial novelty factor to becoming part of consumers' normal diets. The discussion is moderated by Louisa Burwood-Taylor at the Pinduoduo Food Systems Forum.

Highlights of the panel discussion that took place at the Pinduoduo Food Systems Forum on 14-15 July.

• The biggest challenges facing cultivated meat industry now are: (1) Getting production to scale, (2) securing regulatory approval, (3) getting capex to build factories after regulatory approval.
• Yaakov Nahmias of Future Meats estimates it’d require half a trillion dollars to set up enough production capacity worldwide to replace 60% of protein demand. The factories will need to be in South America, Africa, China, Europe, the US. “The only thing that we ever spread like this was the Model T.”
• Mosa Meats currently at “pre-industrial levels” of production with pilot plants in Netherlands, while Future Meat can produce “a cow a day” at current capacity. Plan for Mosa Meats is to develop first industrial-scale production line, hope to coincide roughly with regulatory approval, and then build factories in Europe and in countries that allow for cultivated meat.
• On regulatory approval, Singapore’s approval of Eat Just’s chicken nuggets at the end of last year was a landmark decision that has catalyzed the industry, getting more people and venture capital interested. Regulatory agencies are taking it seriously but not all have figured it out, according to Mosa’s Bosch.
• Cultivated meat can be more efficient than animals because the nutrients cater only to the meat whereas whole animals require nutrients to feed everything from brain, central nervous system, skin, “even the microbiome wants to eat from the same sandwich,” says Yaakov Nahmias, Future Meat

 Link to a roundup of the full proceedings of the Pinduoduo Food Systems Forum is available here.

In the 2nd part of our interview featuring Pasi Vainikka of Solar Foods, we dive deeper into how Solein will scale up and contribute to the de-carbonization of the wider food system. We discuss:
1）The potential for air protein to be the nutrient feed for cultivated meat
2) The feasibility of producing proteins in space with Martian carbon dioxide
3) Upcoming production milestones for successful scaling
4) How their technology can enable carbon negative food production

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In this episode of Agri Matters, we speak to Dr Pasi Vainikka, co-founder and CEO of Solar Foods, a Finnish start-up that is literally making food out of thin air. We discuss:
1) How air and electricity can come together through fermentation to replicate and replace the conventional process of growing plants
2) Taking concepts from space technology to engineer a food system solution for spaceship Earth
3) What does air protein taste like and how might it make its way to consumers?

Join us for the next episode which features Part 2 of our interview with Pasi, where we discuss their product roadmap and Pasi's favourite Finnish food! Follow us on Twitter @PinduoduoInc for more updates!

In the 2nd part of our interview with Yuki Hanyu of Integriculture, we delve into the science of Integriculture's offerings and their vision to provide B2B services for the industry. We discuss:
1) Integriculture's product roadmap 
2) Integriculture's unique Cul-net system and how it mimics human organs
3) The R&D work that lies ahead for the industry

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In this episode of Agri Matters, we speak to Yuki Hanyu, Founder of the Tokyo-based Shojinmeat Project and Integriculture to find out how the future of alternative proteins is being imagined and communicated in Japan. We discuss:
1) The origins of the Shojinmeat Project and how it makes growing your own meat readily accessible
2) How consumers in Japan view alternative proteins
3) Regulatory environment with regard to alternative proteins in Japan

Join us for the next episode which features Pt 2 of our interview with Yuki, where we dive into what Integriculture's technology is about! Follow us on Twitter @PinduoduoInc to stay updated

In this episode, we discuss:

1. Consumer acceptance of alternative proteins and new food products
2. The next big opportunity in alternative proteins
3. Making innovations available to the masses 

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In this episode, we discuss：

1. How art plays an important role in communicating and generating discussions on our future food system
2. How motherhood has influenced their viewpoint on the sector, and how they try to juggle motherhood and their career
3. How innovation in the agri-food sector is evolving over time
4.  How cultivated shrimp is produced and how it will make its way to your plate

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