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Paul Shapiro (born July 3, 1979) is an American animal welfare writer who authored the 2018 book Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. [3] [4] He's also the CEO and cofounder of The Better Meat Co. and the host of the Business for Good Podcast.
Paul lives in Sacramento, California with his wife Toni Okamoto, author and founder of Plant-Based on a Budget, and their very friendly pit bull Eddie. Clean Meat (2018) is his first book, is a Washington Post bestseller, and has been translated into seven languages. You can read more about Paul’s work and contact him at www.paul-shapiro.com.
Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (published by Simon & Schuster's Gallery Books in 2018, with an updated paperback edition in 2024).
In addition to being our co-founder and CEO, Paul Shapiro is the author of the national bestseller, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, and the host of the Business For Good Podcast. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal.
Apr 9, 2024 · The next great scientific revolution is underway: discovering new ways to create enough food for the world’s ever-growing, ever-hungry population. In the Washington Post bestseller , Clean Meat (2018), Paul Shapiro chronicles the entrepreneurs and investors racing to commercialize the world’s first real animal products grown without animals.
In the Washington Post bestseller, Clean Meat (2018, with updated paperback published in 2024), Paul Shapiro chronicles the entrepreneurs and investors racing to commercialize the world’s first real animal products grown without animals. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate ...
Paul Shapiro is a bestselling author, TEDx speaker, and former nonprofit executive in the animal welfare field. He’s spent his career working to improve sustainability in our food and ...
