Imagine explaining to your guests at dinner that the chicken on their plate never clucked, the beef never moo-ed, and the fish… never even swam? Well, that reality may be fast approaching, as cultivated meat AKA “lab-grown meat” continues to break barriers in getting regulatory approval in the West. However, this move of agriculture from bustling farms to bioreactors has aroused mixed reviews from all stakeholders including the current meat industry, local governments, and even the everyday consumer. Tune in to this episode of B.S. to learn more about this food innovation and what effects it could actually have on our current state of food production. And remember, it’s all just food for thought! ;)
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Music: William Pleasant
Design: Matheus Lago
Required Reading:
What is lab-grown meat? How it's made, environmental impact and more
Human Food Made with Cultured Animal Cells | FDA
Cultured meat from stem cells: Challenges and prospects - ScienceDirect
In-vitro meat: a promising solution for sustainability of meat sector - PMC
Lab-Grown Meat Approved for Sale: What You Need to Know | Scientific American
'Intense flavor': The $330,000 burger that was built in a lab hits the spot
Meat without slaughter: Here’s everything you need to know about lab-grown meat | CNN Business
Inside the Quest to Make Lab Grown Meat | WIRED
Meet the new meat | Mark Post | TEDxHaarlem - YouTube
The idea for lab-grown meat was born in a prisoner of war camp
Lab-grown meat isn't on store shelves yet, but some states have already banned it | AP News
The Shortsighted Effort to Ban Lab-Grown Meat in Some States | TIME
Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)
The Myth of Cultured Meat: A Review - PMC
Attitudes to in vitro meat: A survey of potential consumers in the United States | PLOS ONE