Stopping the production of lab-grown food will be bad news for the environment.
Lab-grown meat seems green, ethical and quirky – but at industrial scale, it’s likely to cause unforeseen problems.
The end of factory farming will lay the foundation for a rural resurgence and the development of more just and sustainable communities for people and animals alike.
If lab-grown meat is truly going to be the next frontier in ethical eating, it’s important to consider who’s most at risk of being left behind in the race to develop it.
Dairy proteins may be the next product to be mass produced in labs, for use in fluid “milk” production and processed dairy products like yogurt and cheese.
A behavioral scientist explains why people become vegans, why some meat-eaters find them so irksome and how scientists may be nudging us all toward a more plant-centric existence.
Despite many claims, nobody knows for sure how the environmental footprint of lab-grown meat compares to livestock. An animal scientist says the issue is not black and white.
Canadians are increasingly looking to alternatives to meat to get their protein. Pulses like lentils and chickpeas are becoming more popular. Will insects find a way onto our plates too?
Can you call it meat if it’s been artificially produced? That’s the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.