A kilogram of farmed shrimp may emit up to four times as much carbon as a kilogram of beef.   
It’s important when creating a more sustainable food supply that we find ways to disrupt the seafood industry. That way, we can enjoy shrimp dishes while avoiding the negative environmental side effects. Today’s guest is doing precisely that. 
In this Episode of Sustainability Matters Today, I speak with Dr. Sandhya Sriram, CEO of Shiok Meats, and Champion of Cell-Based Shellfish.   
Shiok Meats aims to create an alternative to the shellfish industry, with the world's first “clean shrimp”. Their plan is to manufacture shrimp, lobster, and crab meat from stem cells, thereby avoiding the unethical practices of farming animals, damaging ecosystems, and leaving behind a large carbon footprint. Aiming to launch around 2022, the lab-grown seafood also eliminates potential food-borne diseases, antibiotic resistance, and harmful chemicals in the production process.   
To learn about this promising technology that may hold the answers to some of our most pressing environmental challenges, please check out this episode!  If you like what you hear, we would love for you to subscribe to the podcast and leave a five-star review. 
Shiok Meats Resources 

Website: https://shiokmeats.com 
witter: https://twitter.com/shiokmeats 
LinkedIn: https://www.linkedin.com/company/shiokmeats 
Instagram: https://www.instagram.com/shiokmeats/