There may be little consensus about how alternative proteins will impact global food systems. One thing is certain, though: This industry isn’t going away.
We may be years from flipping cultivated burgers on the BBQ, but our local markets are stocked with vegan meat, our coffee shops offer plant-based lattes, and we’ll soon see mycelium-based protein in retail stores. Against strong headwinds, this industry has grown more commercially savvy all the time. That’s a business lesson that all of us can feast on.