Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food - and Our Future
Non-profit OrganizationsNew York, United States2-10 Employees
Selected by Publishers Weekly as one of the ten best new releases in science, Spring 2026. Their editors write: “This packed account makes food science feel like an urgent and essential undertaking.” In Meat, Good Food Institute founder and president Bruce Friedrich explores how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, while building a healthier and more sustainable world. Foreword by Caitlin Welsh, Director, Global Food and Water Security Program, Center for Strategic and International Studies. Endorsements: “The imperative to transform our food systems and a game plan to get us there…. as important as it is enjoyable.” —Caitlin Welsh (from the foreword) “An engaging treatise on using science to make meat far more efficiently… includes fascinating observations in every chapter.” —George Church, professor of genetics, Harvard Medical School “The best global health policy book of the decade turns out to be about remaking meat. Essential reading for policymakers, and for anyone who eats.” —Michael Greger, author of How Not To Die and Bird Flu: A Virus of our Own Hatching “The topic is crucial, and Friedrich’s presentation is clear, persuasive, and entertaining.” —Kim Stanley Robinson, author, The Ministry for the Future “Please read this book: it is engaging, informative and gives us hope for a kinder future.” —Jane Goodall, PhD, DBE, founder, Jane Goodall Institute “With rigorous research, sharp economic analysis, and real-world stories that span boardrooms and battlefields, Friedrich rightly reframes the problem as a generational opportunity.” —Matt Spence, managing director, Barclays; former DOD (2012–15) and NSC (2009-2012) More: https://www.amazon.com/exec/obidos/ASIN/1637747934
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