“This packed account makes food science feel like an urgent and essential undertaking.”
—Publishers Weekly (Top 10 New Release in Science, Spring 2026)
“Bruce Friedrich’s Meat is an engaging treatise on using science to make meat far more efficiently… Friedrich includes fascinating observations in every chapter.”
—George Church, professor of genetics, Harvard Medical School
“This book is an eye-opener that could help save the world… The topic is crucial, and Friedrich’s presentation is clear, persuasive, and entertaining.”
—Kim Stanley Robinson, author of The Ministry for the Future
“Please read this book: it is engaging, informative and gives us hope for a kinder future.”
—Jane Goodall, PhD, DBE, founder, Jane Goodall Institute
“Bruce’s book… explains the imperative to transform our food systems and lays out a game plan to get us there . . . Meat is as important as it is enjoyable.”
—Caitlin Welsh, director, Global Food & Water Security, Center for Strategic and International Studies (from the foreword)
Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, while building a healthier and more sustainable world.
