Lab produced meat ready to grill this autumn

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It’s white, probably taste bland and has cost 250,000 euro to make: it’s laboratory grown meat as proof that it can be done. Considering the future demands for meat due to population increase and a higher cost of living in parts of the world, trying to grow meat sounds like a good idea.

Some estimate that food production will have to double within the next 50 years to meet the requirements of a growing population. During this period, climate change, water shortages and greater urbanisation will make it more difficult to produce food.

Professor Mark Post’s group at Maastricht University in the Netherlands has grown small pieces of muscle, and claims that synthetic meat could reduce the environmental footprint of meat by up to 60%.

It seems to me that eating less meat or none at all is easier and way cheaper than all of this, even for meat eaters. Nobody has to eat meat every day, and vegetarian alternatives don’t have to be of a lesser status than actual meat. And why a burger? That’s so junk food like.

(Link: www.bbc.co.uk)

4 Comments »

  1. […] 6. Lab produced meat ready to grill this autumn […]

    Pingback by 24 oranges » Branko’s favourite 24 Oranges’ postings of 2012 — December 31, 2012 @ 8:21 am

  2. […] year ago we told you about a lab in Maastricht that was growing synthetic meat, which was really expensive to make and should have been ready to grill in the fall of […]

    Pingback by 24 oranges » Lab-grown meat a success, cooking it up is on hold — February 5, 2013 @ 2:04 pm

  3. […] lab-produced meat we told you about earlier this year that made headlines in 2012 is now finally ready to be grilled. Professor Mark Post of Maastricht University is behind this […]

    Pingback by 24 oranges » Fake meat so close to the grill you can taste it — July 30, 2013 @ 10:09 am

  4. […] in early 2012 we told you about lab produced meat being made, and in late 2013 about the meat finally hitting the grill. Now it’s time to level […]

    Pingback by 24 oranges » Lab meat inspires futuristic cookbook — August 6, 2014 @ 4:07 pm

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