Frizzell Series: Science, Sustainability and the Future of Food

A discussion with Impossible Foods CEO Pat Brown.
A thick cheeseburger with a small paper flag that says "IMPOSSIBLE" stuck in the top bun.

Details:
Thursday, October 19
5-8 p.m.
Polsky Exchange North, Theatre
1452 E. 53rd St.,
2nd Floor

The burger from the future has arrived, and it’s made entirely from plants. Those who love meat and those who don’t are invited to join Impossible Foods CEO Pat Brown for a discussion about the future of the food system, climate change, the increasing global demand of meat, and more on Thursday, October 19 at the Polsky Exchange.
 
In addition to his role at Impossible Foods, Pat Brown (AB ‘76, PhD ‘80, MD ‘82) is a Professor Emeritus at Stanford University and is working to transform the global food system by inventing better ways to make food without compromising. Dr. Brown will highlight his path from UChicago student to his prominence in the international science community before departing academia for entrepreneurship and founding Impossible Foods.
 
Leading the chat with Dr. Brown will be Dr. Sabina Shaikh, Director of the Program on Global Environment. They will discuss topics ranging from climate change and animal agriculture to discovery of the molecule that gives meat its taste. The program will conclude with a question and answer segment with the audience. Be sure to stick around to taste the Impossible Burger. Registration is free, but required. Register today. >>

Questions? Contact Steph Avalos-Bock at stephab@uchicago.edu.