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Great piece, Janette.

To your question about scale barriers:

- Time & resources boil down to cost, so we can apply classic supply/demand. A whole series of articles could be written about the different factors of S/D at play here. Substitute goods - cultured meat - being a oft-ignored giant, but many others are significant, too - declining ethanol demand, environmental regulation, tech-enabled transaction cost reduction, etc. We could go on and on.

- Eating experience is the barrier that seems more difficult to pin down. There isn't a single opinion on how beef is supposed to taste, and might forage-based production systems have some level of irreducible variability?

Check out Alder Springs Ranch, Glenn and Melanie Elzinga would be a great interview.

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