Improving the Food Chain with Richard Munson

In his latest book, Tech to Table: 25 Innovators Reimagining Food, Richard Munson explores how new technologies are revolutionizing agriculture—a traditionally slow-to-modernize industry. In this episode, we explore specific innovations like lab-grown meat and Impossible Foods' use of the heme molecule, along with regulatory challenges these innovations face. We also discuss vertical farming in urban centers and the ability to reduce food spoilage with natural coatings. Along the way, we cover 3D printing food, soil microbe analysis, gene editing for plants, and reducing methane emissions from livestock.

 

 

• (3:18) Using animal cells to create meat and Impossible Foods using the heme molecule to give plants a meaty flavor
• (9:18) Vertical farming
• (11:32) Addressing food spoilage
• (13:14) How robots, satellites, and drone technology is being utilized in agriculture
• (16:39) 3D printing in food production
• (19:53) Analyzing soil microbes to advance efficiency and sustainability
• (21:21) Using gene editing to modify plants and how it differs from genetic engineering
• (24:11) Reducing methane production in livestock

• Tesla: Inventor of the Modern https://www.amazon.com/Tesla-Inventor-Modern-Richard-Munson/dp/0393635449  
• Cousteau: The Captain and His World https://www.amazon.com/Cousteau-Captain-World-Richard-Munson/dp/0688074502    
• Tech to Table: 25 Innovators Reimagining Food https://www.amazon.com/Tech-Table-Innovators-Reimagining-Food/dp/1642831905