4 chapters across the catalog
The USDA has approved the sale of lab-grown chicken produced by California-based companies Upside Foods and Good Meat. This cultivated meat is grown in stainless steel bioreactors using animal cells rather than traditional slaughter methods. Initial distribution is planned for high-end restaurants in San Francisco and Washington D.C. associated with chefs Jose Andres and Dominique Crenn.
NPR Coverage of No-Kill Meat and Environmental Claims
NPR reporter Allison Aubrey provides a detailed account of tasting cultivated chicken, describing the production process as similar to brewing beer. Proponents claim this technology reduces the environmental footprint of meat production by using less land and water. Critics and skeptics question the long-term health implications and the philosophical stance of vegans and vegetarians toward cell-based animal products.
Cultivated meat grown from animal cells in steel vats is moving toward commercial availability following a green light from the FDA. Proponents argue that lab-grown meat reduces the environmental impact of livestock, which accounts for 15% of global greenhouse gas emissions. Industry executives expect price parity with conventional meat within five to ten years.
Celebrity Chefs Promote Lab-Grown Meat in Restaurants
Reuters reports that lab-grown meat could appear in high-end U.S. restaurants as early as 2023. Cultivated meat companies have recruited celebrity chefs like Jose Andres and Francis Malman to showcase the products. The hosts compare this marketing strategy to the use of influencers during the COVID-19 pandemic.
