“I’m not here to tell anyone what to eat,” writes Bruce Friedrich in the opening lines of his new book, MEAT: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future.
A longtime contributor to Innovators Magazine, Friedrich brings the same razor sharp focus, systems-level thinking to MEAT that readers will know from his insightful commentary on frontier technologies and market-shifting food innovations. Standing at the intersection of science, policy, and entrepreneurship, he envisions a future where meat tastes the same but is produced without the inefficiencies of feeding crops to animals first.
Friedrich isn’t wagging his finger here, you’re not being told: ‘no more burgers’, instead it’s a show and tell of the available technologies and options the world now has to make better choices when it comes to food production. In the spotlight are the scientists and changemakers disrupting a 12,000-year-old production model, the meat and ag giants backing alternative proteins and the governments creating the frameworks for a new era of food production to flourish.
On sale this week, and already a top ten new release in science, Spring 2026— of Publishers Weekly, MEAT responds to where the world is heading: with global meat consumption rising and likely to keep trending that way it says, if eating less meat isn’t happening, how about we make it differently?
Friedrich is not speaking from the pulpit; he is opening up a global conversation about the opportunities that exist when food systems and innovation combine for the benefit of people and the planet. It’s a book where hope meets innovation to create a fresh new recipe for resilient global food systems that can deliver for all of humanity.
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