Numerous companies are developing agricultural products such as “meat” and “poultry” from cell cultures instead of raising and slaughtering animals, and new products that resemble meat and utilize meat nomenclature are being created from plants. At the same time, new traits are being introduced into crops and animals using gene editing techniques that are more precise than genetic engineering. These new products offer the promise of improved food safety and reduced environmental impact. Who will regulate these products? Through what regulatory pathway? What are the relevant issues to consider? How will they be labeled? Join us for a discussion with industry experts to delve into these issues and more.
Gregory Jaffe, Biotechnology Project Director, Center for Science in the Public Interest
Nicole Negowetti, Clinical Instructor, Harvard Food Law and Policy Clinic
Amaru J. Sanchez, Associate, Morgan, Lewis & Bockius LLP
Moderated by Stuart M. Pape, Shareholder, Polsinelli PC