Lab meat could save us

Popular Science - - CONTENTS -

ABOUT 14.5 PER­CENT OF our green­house-gas emis­sions come from live­stock. But what if you could eat a burger without hav­ing a cow?

When Mark Post grew the first lab-made beef in 2013, the patty (“close to meat but not that juicy,” ac­cord­ing to one taste tester) cost $330,000. The spec­u­la­tive price of a franken­burger is now a much more palat­able $12, and some star­tups say mock meat will hit shelves within a cou­ple of years.

Plants will most likely al­ways be the green­est pro­tein, but cul­tured meat could at least be­come more sus­tain­able than flesh grown on the bone. Here’s how some es­ti­mates say it will shake out in land and wa­ter use, elec­tric­ity, and emis­sions.

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