While working in food innovation for 35 years, Lou Cooperhouse witnessed firsthand a revolution in consumer taste – a shift towards eating food that was as healthy for the planet as for the consumer. “People expressing the difference they can make, one burger at a time,” as he puts it.

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Source: https://blog.ourcrowd.com/lab-grown-tuna-steaks-could-reel-in-our-overfishing-problem/