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Feeding the Next 3 Billion: Biotech and the Future of Food

About this event

With a rapidly growing global population, our world is surpassing its natural carrying capacity, which begs the critical question: how will we feed the next 3 billion people born over the decades ahead?

This is just one factor that’s triggering the largest transformations of the food and agriculture industries since humanity first domesticated plants and animals over 10,000 years ago.

Join Ryan Bethencourt as he dives into the future of food, explores the prospects of cellular agriculture and clean meat, and discusses how embracing GMO technologies can help grow more food and possibly even save our planet.

In this session, you will:

  • Learn about the powerful opportunities biotechnology is creating within the 15 trillion dollar protein and meat markets.
  • Understand the difference between cellular and acellular agriculture.
  • See how organizations and startups are innovating with clean meat, fermentation technology, and vertical farming.
  • Discuss the current scientific and regulatory challenges ahead of us as new food industries blossom across the globe.
  • Explore ways to prepare for the end of food scarcity, the rise of food abundance, and the massive entrepreneurial opportunities still ahead.

About Ryan Bethencourt:

Ryan Bethencourt is a biotech entrepreneur, investor, Singularity University faculty, and one of the founders of the biohacker movement. He is the CEO and co-founder of Wild Earth, a biotech startup developing clean high-protein pet foods that are healthier, better for the environment, and more humane than conventional products. 

He’s a co-founder, former Program Director, and Venture Partner at IndieBio and has invested in over 70 early stage biotech startups and served as the head of life sciences at the XPRIZE Foundation. As an ethical vegan, Ryan is passionate about the future of biology as a technology, applied across all industries to solve some of humanity’s most intractable problems. His work at the interface of science, food, and business has been covered by many major publications.

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