cheryl
Administrator
Staff member
The Best Burger Place Is a Lab - Nautilus
Growing meat cell by cell is better for your wallet and the world.
Picture this. Sitting at the dinner table 50 years from now, you explain to your grandchildren that meat was once grown on living beings—who were bred, fed, transported, slaughtered, and carved up—all for a meal that could be contaminated with harmful pathogens, growth hormones, and antibiotic residue.
You’re met with expressions of confusion and disgust as they contemplate such a costly, cruel, and resource-intensive method of food production. Moments later, you all tuck into dinner—sausages made at the local meat brewery by feeding cow cells nutrients inside tall, steel bioreactors.
It may sound like an excerpt from a futuristic science-fiction story, but it’s a scenario that could become reality sooner than we think. And that’s a good thing.
Growing meat cell by cell is better for your wallet and the world.
Picture this. Sitting at the dinner table 50 years from now, you explain to your grandchildren that meat was once grown on living beings—who were bred, fed, transported, slaughtered, and carved up—all for a meal that could be contaminated with harmful pathogens, growth hormones, and antibiotic residue.
You’re met with expressions of confusion and disgust as they contemplate such a costly, cruel, and resource-intensive method of food production. Moments later, you all tuck into dinner—sausages made at the local meat brewery by feeding cow cells nutrients inside tall, steel bioreactors.
It may sound like an excerpt from a futuristic science-fiction story, but it’s a scenario that could become reality sooner than we think. And that’s a good thing.