Meat the Future ushers the viewer into a world vexed by the impacts of modern day industrial animal agriculture and zeros in on a solutions-focused story. Revealing challenges and breakthroughs and posing a myriad of questions about the future, this 90-minute character-driven documentary explores the advent of real meat without the need to raise and slaughter animals. Meat the Future lifts the veil and journeys to the outer edges of innovation while exploring the personal and moral underpinnings that motivate leaders of a colossal market opportunity. If scientists can grow human tissue from stem cells for use in medical procedures, then why not a similar process to “brew” real pork, beef, and poultry? Meat the Future chronicles the potentially game-changing birth of a new industry referred to as “clean” “cell-based” and “cultured” meat – a term hotly debated as the industry approaches commercialization.
Written, Directed, Produced by Liz Marshall
Executive Producers Janice Dawe, Chris Hegedus
Production Manager Jessica Jennings
Edited by Roderick Deogrades
Cinematography by John Price
Location Sound Recordist Chris Miller
Business Affairs Nava Rastegar / Bizable Media
I believe documentary cinema is a portal through which transformative ideas come to life, and people edge closer together. Since the 1990s I have had the privilege of witnessing resilient thought provoking stories around the globe, and have featured strong protagonists within the context of art, music and culture, and war, climate change, corporate globalization, and the HIV/AIDS pandemic.
The Ghosts In Our Machine, my previous feature documentary released in 2013 on all continents, is widely considered an influential consciousness-raising film about one of the toughest subjects imaginable. It features photojournalist Jo-Anne McArthur as she tackles the subject of sentient nonhuman animals used for food, fashion, research, and entertainment.
Meat the Future takes off where I left off: focused on change-makers. To tell this story, I secured access to leaders of the “clean” “cultured” “cell-based” meat movement in America. I was in preliminary communication with Bruce Friedrich as he launched The Good Food Institute, and was on the ground with cameras just after Uma Valeti and his team at Memphis Meats moved into their first warehouse location in the San Francisco Bay area.