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Is the future of food lab grown meat?

Categories: Blog

The future looks…tasty. Here in 2019, the impending climate challenges look overwhelming. However, on the same day the U.N. Intergovernmental Panel on Climate Change released a report calling on people to waste less food and consume less meat, the Vail Symposium hosted experts with suggestions on how to do just that.

Representatives from Finless Foods and New Age Meats presented the scientific and business case for laboratory-grown meat, bluefin tuna and sausage, respectively. Dr. David Welch from the Good Food Institute established the empirical case for growing meat in labs rather than feed lots, thereby reducing greenhouse gas emissions and groundwater pollution. Addressing the legal and policy aspects of this nascent industry was Nicole Civita from CU Boulder. Many attendees did not realize that lab-grown meat was a thing. Not only is it a thing, but it will also probably be what’s on the menu in the next 2-3 years.

Something to look forward to. 

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