The second of four multidisciplinary panel discussions presented in 2016 by the BGFF, Meaty Issues, Meat Friend or Foe? took place on May 17th at the Scripps Research Institute Auditorium. Panelists (listed in detail below) included vegans, omnivores, researchers, a cardiologist, a nutritionist, and a rancher. The discussion was divided into four sections: environment, animal welfare, human health, and technology.

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4. PROGRAM STARTING IN 10 MINUTES

5. PROGRAM STARTING IN 5 MINUTES

6. SPONSORS:
VOLUNTEERS:
Bernadette Chaplin-Nieto
William Creekmur
Isabel Cruz
Isabel Cruz
Julie Guzman
Sharon Hayth
Michelle Kveff
Barbara Newton-Holmes
Kalissa Wells
Marryanne Zapella

7. Dr. Richard A. Oppenlander
• Founder/President Inspire Awareness Now
• Author, Food Choice and Sustainability and
Comfortably Unaware
• Featured in the documentary Cowspiracy

8. Kari Hamerschlag
• Deputy Director, Friends of the Earth
• Author, Meateater's Guide to Climate Change
and Health
• Contributing author, Food Tank, Civil Eats

9. David Bronner
• CEO, Dr. Bronner’s Magic Soaps
• Activist, Regenetarian
• BA in Biology, Harvard University

10. Corinne Bush
• Executive VP, Certified Nutrition Specialist
• Board Member, American College of Nutrition
• Contributing author, Obesity, Epidemiology,
Pathophysiology, and Prevention

11. Leslie Durso
• Vegan Chef
• Healthy Living Educator
• Author, media personality

12. Dr. Uma Valeti
• Co-Founder/CEO, Memphis Meats
• Cardiologist
• Early board member, of New Harvest

13. Jack Ford
• Owner, Taj Farms, Valley Center
• Farmer, rancher, cheese-maker, food activist
• Berry Good Food Academy

14. Dr. Kara Wentworth
• UCSD: politics of food and inequality in US
• Anthropologist, documenting small
slaughterhouses
• Researcher, S2PAD: urban soil testing &
agriculture

15. Dr. Aaron Gross
• Founder and CEO, Farm Forward/JIFA
• Assoc. Professor of Theology, USD
• Author, The Question of the Animal and
Religion: Theoretical Stakes, Practical
Implications

16. Michelle Ciccarelli Lerach
• Founder, BerryGoodFoodFoundation.org
• Lawyer, sustainable food & farm advocate
• Founder/host, BerryGoodNight.com
• Opened first 3 Star Green Certified organic
bakery in CA

17. #meatyissuesTweet questions

18. 4 Tipping
points
(“Planetary
Boundaries”)
have been
crossed

19. Source: United Nations Food and Agriculture FAO

21. Source: U.S. Department of the
Interior, U.S. Geological Survey

22. Source: ucsusa.org

23. Source: EWG, Meateaters Guide to
Climate Change and Health
0
5
10
15
20
25
30
35
40
45
Lamb LentilsMilk
(2%)
Dry
Beans
TofuBroccoliYogurtNutsEggsCanned
Tuna
ChickenTurkeyFarmed
Salmon
PorkCheeseBeef
39.2
0.9
1.92.02.02.02.22.3
4.8
6.16.9
10.9
11.912.1
13.5
27.0
■ Post Farmgate Emissions (includes processing,
transport, retail, cooking, waste disposal)
■ Production Emissions at Farmgate (includes all
emissions before product leaves the farm)
kgCO2e
Kilogram (kg) of Consumed Food
Climate Impacts: All protein is not Created Equal
Lifecycle greenhouse gas emissions

24. Source: Washignton Post
USDA, EWP
Greenhouse Gas Emissions by Weight and Calorie

25. Animal Feed Production: Destructive Impacts
50% of U.S. grain production feeds animals 149 mil. acres
17 bil. lbs of nitrogen fertilizer
167 mil. lbs of pesticides

26. Holistic Land Management

27. Source: United Nations

28. Source: ERS/USDA, various LCA data

29. By 2050, the world’s population will grow to more than 9 billion
and our appetite for meat will grow along with it. The demand
for meat will have doubled between 2000 and 2050.
Source: FAOUN

30. Source: CDC

31. Source: CDC

33. Superbugs a grave global threat by 2030
due to industrial meat production
A massive global increase in factory-farmed
meat production by 2030 will increase antibiotic
use by 67 percent, posing a “public health
threat,” predicts a newly released study
published in the Proceedings of the National
Academy of Scientists (PNAS). Rampant
antibiotic use in factory farms, required by global
meat corporations, is already resulting in an
antibiotic-resistance crisis in the U.S. (over two million illnesses and 23,000 deaths
a year due to resistant bacteria) and in the European Union (25,000 deaths
annually). For the first time, scientists have mapped out the rise of antibiotic-
resistant bacteria due to global antibiotic use in the feed of animals packed tightly
in confined conditions.
Rampant antibiotic use in factory farms, required by global
meat corporations, [and] resulting in an antibiotic-resistance
crisis in the U.S. (over two million illnesses and 23,000
deaths a year due to resistant bacteria)” set to rise by 67%
by 2030.
Source: Institute for Agriculture & Trade Policy

36. Source: PEW

37. Source: Thrive Forward

38. Source: USDA Economic
Research, 2009

39. Source:
Harvard School of
Public Health

40. Bugs Source of Protein
Source: UN Report

42. CAFO

43. Time to Market

44. Holistic Land Management

45. Lab-grown meat is in your future, and it
may be healthier than the real stuff
Scientists and businesses
working full steam to
produce lab-created meat
claim it will be healthier than
conventional meat and more
environmentally friendly. But
how much can they improve
on old-school pork or beef?

50. Source: Environment Protection Authority, AU

51. Source: FAO, FIAT PANIS

52. Source: Next Generation Food

53. Source: www.fao.org(Food and Agriculture Organization of the United Nations)

54. Source: USDA, Economic Research Service Loss-Adjusted
Food Availability data, 2010.

55. Source:
European Commission