FOOD ENGINEERING’s Senior Technical Editor Wayne Labs discusses labor and supply chain issues plus the rise of vertical farming and alternate protein facilities with Tyler Cundiff, president, Food & Beverage Group at Gray, Inc. and David Ziskind, Solutions Director, Food & Manufacturing at Black & Veatch.
Topics discussed include:
What the next few years hold for the cultured and cultivated meat space
Expected advancements in conventional meat production to reduce emissions
Sustainable growth for controlled environment agriculture
Originally published on FoodEngineeringMag.com