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.
About Richard Munson
Richard Munson has been a leader in clean energy and
environmental issues, holding key positions like Senior Director at
the Environmental Defense Fund and coordinator at the
Northeast-Midwest Institute. He also serves on the board of the
Illinois Environmental Council. Munson is an acclaimed author,
known for books such as Tesla: Inventor of the Modern, Cousteau:
The Captain and His World, and his latest work, Tech to Table: 25
Innovators Reimagining Food. Richard is also set to release a new
biography of Benjamin Franklin, titled Ingenious, focusing on
Franklin’s scientific contributions.
Show Highlights
(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
Produced from the American Museum of Science and Energy, AMSEcast invites guests from the world of science, literature, and technology to share unique perspectives from the realm of the highly trained and curiously minded.