August 30, 2018

From Farm-to-Table to Lab-to-Table

Scott Schulman

Meat that is cultured in a lab and grown outside of the animal is currently being developed and likely will be available for purchase in the near future. Modern agriculture and livestock protection create an enormous amount of food every year. Unfortunately, this food production puts a substantial strain on land use, water resources, air resources, and public health. Livestock requires more energy, water, and space than other sources of nourishment. As the population continues to grow, and per capita meat consumption continues to rise, land resources are going to be pushed to the limit.

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