Bruce Friedrich is the founder and president of the Good Food Institute (GFI), a global network of six science-focused nonprofits dedicated to transforming the way the world produces meat. Since its inception in 2016, GFI has grown from an idea into an global science think tank with more than 230 full-time team members, the plurality scientists. GFI affiliates operate in India, Israel, Brazil, the Asia–Pacific (Singapore, Japan, and Korea), and Europe (Brussels, London, and Berlin). A recognized leader in food innovation, Bruce is a TED fellow, an EatingWell “American Food Hero” (2021), and a Y Combinator alum. He is a sought-after speaker on food technology, with opinion pieces published in The Wall Street Journal, Foreign Policy, USA Today, Los Angeles Times, The Guardian, Nature Food, and more. His TED Talk has been viewed over 2.4 million times and translated into 30 languages. Bruce has appeared on The Ezra Klein Show, TED Radio Hour, The New Yorker Radio Hour, and Sam Harris’s Making Sense podcast, among others. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University, the London School of Economics, and Grinnell College.
Meat
By Bruce Friedrich
$15.99 – $31.95
This item will ship 02/03/2026.
What if we could give humanity the meat it craves, but produced differently? Plant-based and cultivated meat that are just as delicious as the meat you love, but more affordable and healthier. Meat offers a vision of the next agricultural revolution that is optimistic, achievable, and delicious.
Description
AVAILABLE IN FEBRUARY 2026
Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of 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.
The human love of meat appears to be hard-wired. The world consumes more than 550 million metric tons of meat and seafood each year. That number has been climbing for decades and is expected to continue to rise through at least 2050.
What if we could give humanity the meat it craves, but produced differently? Plant-based and cultivated meat that are just as delicious as the meat you love, but more affordable and healthier. Think it’s not possible? With examples ranging from the “horseless carriage” (car) to the smart phone in your pocket, Meat reminds readers that scientific innovations often move from disbelief or opposition to inevitability and ubiquity, much faster than almost anyone expects.
Envisioning a future where meat is both a delight and a force for good, Friedrich explores:
- Humanity’s 12,000-year-old practice of raising animals for meat, and why we need to figure out a better way.
- The science and scientists behind the efforts to create plant-based and cultivated meat that is indistinguishable from conventional animal meat, but less expensive, more nutritious, and safer.
- How plant-based and cultivated meat can preserve forests and biodiversity, mitigate climate change and ocean pollution, and lower antimicrobial resistance and pandemic risk.
- The economic and food security benefits of making meat more efficiently, which include trillions of dollars in economic output annually, tens of millions of good jobs, and the possibility of a revitalized farm economy.
Meat offers a vision of the next agricultural revolution that is optimistic, achievable, and delicious.
Publication Details
Format: Hardcover
ISBN: 9781637747933
Publication Date: February 2026
Format: E-book (epub)
ISBN: 9781637747940
Publication Date: February 2026