What if cruelty-free, environmentally sustainable “clean meat” replaced conventional meat in the grocery store?

The innovators in our feature length documentary MEAT THE FUTURE are pioneering “cultured meat,” otherwise known as “clean meat.” Instead of farming animals for their flesh, they are harvesting their cells and “growing” pork, beef, and poultry.

Memphis Meats aims to bring products to market in 2021. They are already producing meat in small quantities using cells from pigs, cows, and chickens. Is it a solution to climate change, world hunger, and the abysmal treatment of factory farmed animals? Will consumers want it, or is it Frankenfood? These are just some of the myriad questions posed as we follow CEO Dr. Uma Valeti, his partner, and his team at Memphis Meats as they research, fundraise, test, cook, market, and unveil their product to the world.

Valeti, a successful cardiologist who trained at the Mayo Clinic, has held leadership positions at the American Heart Association and American College of Cardiology. He recently left a successful career to pursue his dream to co-found Memphis Meats, a start-up tech company in Silicon Valley that quickly attracted global attention with the unveiling of the world’s first cultured meatball.

“The Hottest Tech in Silicon Valley Made This Meatball”  ~Fortune

The proposition to disrupt conventional meat production inspires resistance and hope. How will the powerful transnational agricultural lobbies respond? Some CEOs are rethinking the supply chain of animal products while others deny the need to do so. How can clean meat be produced at scale, as affordable and competitive? Some animal advocates acknowledge the benefits of clean meat but question the continued use of  animals for food in light of the trend towards a plant-based vegan diet. 

MEAT THE FUTURE is an observational upbeat film that takes the viewer behind the scenes, inside the pulse of start-up culture. The unfolding story of Memphis Meats is an exclusive window onto what could be the vanguard of the coming food revolution.

Entrepreneurs, investors, activists, skeptics, and critics wrestle with the possibilities and challenges; if Valeti and his team of scientists and food and marketing experts are successful, the implications are staggering.