Although lab-grown meat may sound like an unappealing, almost perverse alternative to regular beef, take a minute to reconsider all the possible implications. Animal cruelty, industrial cattle ranches, unnecessary hectares of grazing land and megatonnes of methane emission could all be part of the past.
The only barrier? Getting over that icky feeling that comes with the knowledge that your meal was grown in a laboratory. But cows aren't the only animals lucky enough to avoid the chopping block; Mark Post of the University of Maastricht has successfully grown "pork" in laboratory conditions. By pork, of course, he means replicated muscle tissue from pigs combined with horse fetal serum (aka, secret sauce). Yummy! Even if you ignore the pale, anemic look of lab-grown meat, it still seems altogether unsavory, especially to people already distrustful of GMOs.
However, let's make it clear: Laboratory meats require much less water, 99% less land and produces 96% fewer toxic emissions than regular meats. If it's genuinely that beneficial to the environment, everyone can stand to take a bite. Who knows, you might even like it!
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