Aaron May Chef and Restaurateur
I grow more concerned over our meat supply every day. The feed these animals are eating coupled with the hormones and antibiotics have got to be impacting us. It's also more expensive to source responsibly raised meat, which a lot of customers don't really want to pay extra for at the end of the day.
Chef Gregory Wiener, Top of the Rock
Meat prices will continue to climb and production will not be able to keep up with demand. In vitro meat (meat grown in a lab) is not fully viable right now, but looks like it could be in the future. There will always be a market for the real thing, though. Once in vitro is viable and economical, it will change how we eat forever.
Chef Marlene Portillo, Half Moon Windy City Sports Grill
We are carnivores. Always have been and always will be. Meat will continue to be the focus of every menu.
Joe Johnston, Restaurateur
Meat is here to stay, but I think customers are more interested in how it's produced. We already see leaders like Chipotle emphasizing the sourcing of their meat. At Joe's Farm Grill, we use local natural beef, antibiotic- and hormone-free chicken, and wild-caught salmon. These items cost up to twice as much as the commodity versions, yet we must compete with others in the "common food" arena. We are able to do this through system efficiency and the fact that people do care and are willing to pay for it.