Lab-Grown Meat: Climate Cure or Recipe for Disaster?

Chews Wisely

In June, the first lab grown chicken was approved for sale in the US. Today we unpack the company’s grandiose claims about cultured meat’s potential. What is it made of and how is it made? What are the environmental impacts? And nutritionally, how does it stack up to conventional meat? This episode poses a lot of questions, but the reality is that the industry is so new and there is very little information out about these products. But the early information is out, and it’s worth unpacking.

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Sources

Scientific American - “Lab Grown Meat Approved for Sale”

Nature - “Lab Grown Meat”

Good Food Institute - “The science of cultivated meat”

ABC News: Lab-grown chicken approved for sale in US

PR Newswire: “Upside Food Raises a 400m Series C Round”

“Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat

The Atlantic - “Is Lab Grown Meat Good for Us?”

Financial Times: “Lab Grown Meat Isn’t About Sustainability, It’s Big Business”