For nearly a decade I’ve been crowing about our plodding progress toward lab-grown meat. The biggest barriers are from two realms: Scalability and consumer psychology. This piece in The Guardian describes how Eat Just seems to have addressed both. I couldn’t be more thrilled, and for reasons I’ll get into below, you should too.
Now being test-marketed in Singapore, their lab-grown chicken nuggets (made with other plant-based ingredients) have found a way to scale production of meat from chicken stem cells.
They’ve also addressed the “yuck factor” that can hinder consumer trial by emphasizing the humane nature of their product. “No-kill” is brilliant marketing.
Saving Our Planet While Sating Our Desire for Meat
What you might not realize is the life that is saved may be our climate, and possibly our very species. As I described in detail in my 2011 post, raising livestock not only harms our environment to the extreme (greenhouse gases, deforestation, fresh water depletion) but our very gut biome (the majority of antibiotics are used on livestock and not humans). And don’t forget the horrific working conditions that seems to be intractable within the factory meat industry.
For these reasons, I’m optimistic that we are finally making progress in addressing our evolutionary hunger for meat with products that do not introduce death throughout the farm-to-table equation.