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Bone Appetit: sampling the green creds of lab-grown meat

With the acceleration of food-tech, lab-grown meat (as opposed to plant-based meat) is having its moment, bidding to replicate the taste and consistency of traditional meat.

Many expect the move to the lab will especially appeal to people concerned about the role land-based animal agriculture has in accelerating climate change.

But the jury’s still out as to whether lab-grown meat is a truly eco-friendly choice, and extra scrutiny will be applied anywhere such food becomes available to consumers.

Singapore became the first country to permit the sale of cultured meat, allowing Eat Just in December to sell its lab-grown chicken nuggets. In this video, Josh Tetrick, the co-founder and CEO of the company, explains the process, benefits and green credentials of the food item.

View the original video here.

Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.

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