"A must-see movie for anyone interested in how science and technology is being used to transform the modern food system to make it more sustainable, healthy, and ethical. It gives fascinating insights into the people behind this movement: their passion, curiosity, drive, and ambition to create a better world through the use of (some very cool) science. I highly recommend Meat the Future to anyone who is interested in addressing some of the big challenges facing the modern world, such as global warming, pollution, biodiversity loss, animal welfare, and zoonotic diseases."
David Julian McClements, Professor of Food Science, University of Massachusetts, Author, Future Foods: How Modern Science Is Transforming the Way We Eat
"Thoughtful...Filled with humanity...Informative."
Marc Glassman, POV Magazine
"Engrossing...Persuasive...Compelling...Elegantly simple and kind of mind-blowing"
Guy Lodge, Variety
"Meat the Future is a must-see for meat-eaters and non-meat-eaters alike. This forward-looking highly educational film offers a paradigm shift--a much-needed global cultural revolution--for future meal plans absent formerly sentient beings and so-called factory farms that destroy earth and air."
Marc Bekoff, Professor Emeritus of Ecology and Evolutionary Biology, University of Colorado, Author, The Animals' Agenda: Freedom, Compassion, and Coexistence in the Human Age
"Meat the Future is an inside look into a technology that has the potential to revolutionize our relationship not only to animals and our planet, but ourselves. When future generations look back at our time, they may just think of us as living in the dark ages of agriculture, and cell-cultured meat may represent the light of a new era."
Dr. Nina Gheihman, Sustainable Food Initiative, University of California Berkeley, Co-Founder, Plant Futures Initiative, Author, In Plants We Trust: How Vegans Changed the Future of Food
"It's hard not to feel hopeful about a new industry that uses ten times less water and land than its conventional competitor does, and generates no methane emissions and no animal suffering. In my food ethics courses, the topic of 'fake meat' has drawn some of the most passionate student interest: sometimes vehemently against, but mostly either curious or very much in favor. Meat the Future is optimistic, but along the way considers some of the cultural, scientific, and regulatory challenges that the industry still faces. There's no question that students will eat this film up!"
Andrew Chignell, Laurence S. Rockefeller Professor, University Center for Human Values, Princeton University, Co-Editor, Philosophy Comes to Dinner: Arguments About the Ethics of Eating
"If COVID-19 in meatpacking plants has you concerned, you'll be especially interested in this documentary."
Volkmar Richter, Canada's National Observer
"A revolutionary eye-opener that could easily change the way consumers look at food forever, without losing their appetite."
Seth Eelen, into:screens
"Fascinating...Marshall tackles an under-the-radar subject that is destined for mainstream attention...Meat the Future is informative, easy to follow, and guaranteed to spark some riveting discussions."
Victor Stiff, That Shelf
"An eye-opening look at how science is revolutionizing the meat industry...A film that will leave you with plenty to chew on."
Courtney Small, In The Seats
"I am sold...Filmmaker Liz Marshall answers all the questions you might have about what is cell-based meat, how and who is producing it, and what does it mean for our future."
Leanne McLaren, iHeartRadio
"Revolutionary...It presents an innovative solution to a seemingly relentless problem. Meat production isn't just unsettling to some, it's destroying the planet."
Charlotte Pointing, LIVEKINDLY
"Lab grown meat frightens many people, but it is here. Will it really solve the environmental crisis of conventional animal husbandry, or is this a technological fix that will cause greater unforeseen problems? This documentary examines the moment when this product is about to become affordable and available, and the problems the industry will have convincing people to try to it. A complex and intriguing topic."
Ken Albala, Professor of History, University of the Pacific, Author, At the Table: Food and Family Around the World
"This engaging and ambitious film provides a unique look at the history, potential, and future of cultivated meat. It is a must-watch for anyone who is interested in learning about or getting involved in the upcoming food revolution."
Matti Wilks, Assistant Professor in Psychology, University of Edinburgh
"Meat the Future is a fascinating behind-the-scenes documentary on the rise of cultivated meat, showing how scientific innovation can support food security, animal welfare, and environmental sustainability. From the mechanics and economics of growing cells into meat, to the politics of labelling and consumer acceptance, to a generous helping of cooking demonstrations, this film has something for everyone."
Dr. Matthew Ruby, Lecturer in Psychology and Counseling, La Trobe University
"Meat the Future is an informative overview of a potentially game-changing new method of meat production, and an inspiring profile of some of the people working to make it possible. Highly recommended for teachers, students, and anyone else who wants to understand the future of food."
Jeff Sebo, Clinical Associate Professor of Environmental Studies, Affiliated Professor of Bioethics, Medical Ethics, Philosophy, and Law, Director of Animal Studies M.A. Program, New York University, Author, Saving Animals, Saving Ourselves
"An inspirational documentary following the people behind one of the most exciting innovations of the 21st century. Meat the Future brilliantly captures the tenacity behind the protagonists of the cultivated meat adventure, and the vast significance of disrupting modern meat production."
Christopher Bryant, social scientist, Bryant Research Ltd, Research Associate of Psychology, University of Bath
"Meat the Future is a fantastic documentary for anyone concerned about how our global food system is impacting climate change, environmental sustainability, animal welfare, and social equity. We get an inside glimpse into how Dr. Valeti and his team, as well as many others working in the cultivated 'clean' meat space, navigate lifelong values and ethics, the complex science, the regulatory mine fields, and most importantly, the fastidious consumer."
Jessica Fanzo, Professor and Director of Global Food Policy and Ethics, Johns Hopkins University