Will your next sushi roll come from a laboratory?

Will your next sushi roll come from a laboratory?

From Take on Tomorrow by PwC

October 7, 2025 · 25 min · Season 4 · Episode 5

About this episode

This episode explores the future of food production and the emergence of lab-grown seafood amidst global challenges.

Farmers produce, traders distribute, manufacturers process, retailers sell, and governments regulate. And it all comes together so that we can eat each day. But this delicate, complex global system is under immense pressure. Drought and heat stress threaten crops. Geopolitical crises, population growth, and global food waste mean the hunt is on for new solutions. In the decade ahead, feeding the world will require fundamentally different partnerships. So what new business models, products, and services will emerge?      In this episode of our special Take on Tomorrow series, hosts Lizzie O’Leary and Femi Oke speak to Mihir Pershad, the founder and CEO of Umami Bioworks, a food technology startup that develops lab-grown seafood such as cultivated eel and tuna. Meanwhile, Carla DeSantis, PwC US Consumer Packaged Goods Leader, explains how humanity can completely reimagine food.    Take on Tomorrow is brought to you by strategy+business, a PwC publication © 2025 PwC.   

People in this episode

Hosts: Lizzie O’Leary, Femi Oke

Guest: Mihir Pershad

Topics covered

  • food technology
  • lab-grown seafood
  • global food system
  • sustainability
  • business models
  • partnerships

Keywords

  • sushi roll
  • lab-grown
  • seafood
  • food technology
  • sustainability
  • global food system
  • business models

Sponsors

PwC

Mentioned in this episode

Organizations: Umami Bioworks, PwC, strategy+business

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