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IN 2013, MARK Post, a pharmacologist and professor of vascular physiology at Maastricht University in the Netherlands, introduced to the worlds press a meat patty made from animal cells. Since that time, the possibility that we may within a decade be able to cultivate animal cells at scale to create meat without killing an animal or utilizing animal parts has drawn the attention of life scientists, investors, and companies—all of whom are working to produce pork, beef, fish, shrimp, and other meat products without the waste, cruelty, greenhouse gases, or land-use change of conventional animal agriculture. CULTIVATED MEAT TO SECURE OUR FUTURE is the first volume to highlight the voices of some of the entrepreneurs, scientists, and market research specialists from around the world who are leading the charge to revolutionize what and how we consume meat and dairy in the coming decades. This book is produced in collaboration with GAIA, or Global Action in the Interest of Animals, which unites defenders of animal welfare and advocates for human rights in Belgium.