Using Microbes for a Meat-Free Future

Originally founded in Paris in 2007, Le Laboratoire Cambridge opened in Kendall Sq. in October 2014.Le Lab Cambridge is dedicated to the development of the most radical ideas that transform the way we learn, imagine, and evolve.  Le Lab invites everyone to participate in the experiments and discoveries of world-renowned artists, designers, scientists, and culinary masters through dynamic exhibitions, interactive seminars, and unexpected food and drink experiences.Functioning as a hive of innovative thinking and practice, Le Lab’s public programming explores ArtScience by illuminating the collaborative processes and insights of diverse thinkers, practitioners, and makers.

Le Laboratoire Cambridge

Can trading in meat for microbes be the key to an environmentally sustainable future? Jonathan McIntyre, the CEO of new Boston alternative-protein startup Motif Ingredients, will sit down with editor and food writer Leah Mennies to discuss the role of synthetic biology in creating meat substitutes as well as the current plant-based culinary landscape. 
 
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Dr. Jonathan McIntyre, PhD 
Formerly Head of R&D at Indigo Agriculture, SVP R&D at PepsiCo, and SVP at Dupont-Solae, Jon has over 25 years in life sciences and consumer products.  He’s an accomplished executive with broad experience leading technology teams, discovery & development scientists, culinary chefs, and commercial leaders. He has a passion for servant leadership, a track record of developing talent, and believes that biotechnology will propel the next food revolution through affordable, sustainable and accessible ingredients.
 
Leah Mennies Leah Mennies is the Group Editor at John Brown Media, where she oversees the content agency's U.S.’s editorial programs, with a specialty in food content strategy. Previously, she was the Senior Food Editor at Boston magazine, where she oversaw the publication's print and digital restaurant verticals. Her food writing has appeared in regional and national publications including Bon Appetit, The Washington Post, Coastal Living, PUNCH, Food & Wine, Gather Journal, Lucky Peach, and The Boston Globe.

ArtScience Culture Lab & Café

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Using Microbes for a Meat-Free Future

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Using Microbes for a Meat-Free Future

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