Lab-grown meat seems green, ethical and quirky – but at industrial scale, it’s likely to cause unforeseen problems.
Academic rigor, journalistic flair
Articles on Future of food
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A historian argues for conservation strategies that embrace creativity and diverse farming methods.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
We must turn pledges into immediate action and restore our ecosystems on a global level.
The food system urgently needs to be redesigned if we are to avoid crisis.
The four scenarios in the WEF’s 2017 food report paint a bleak picture. But there are better ways.
Top contributors
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Project Researcher, Research Institute for Humanity and Nature
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Associate Professor in History of Modern Science and Technology, University of Cambridge
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Oxford Martin Visiting Fellow, University of Oxford
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British Academy Postdoctoral Fellow, Politics and International Relations, University of Sheffield
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Ecologist and Researcher, Flinders University
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Professor of Interdisciplinary Studies, James Cook University
