<
https://grist.org/climate/why-the-future-of-meat-production-is-in-vats-not-farms/>
"I recently ate a pig that’s alive and well at a sanctuary in upstate New York.
Her name is Dawn, and she donated a bit of fat, which a company called Mission
Barns grows in bioreactors, then blends with plant-based ingredients to create
pork products (like the meatballs above) that taste darn near like the real
thing. Its “cultivated” offerings join a herd of alternative meats — including
those from mainstays like Impossible Foods and Eat Just — that are challenging
the traditional livestock industry, which uses immense swaths of land and spews
staggering quantities of greenhouse gas emissions.
In his new book
Meat: How the Next Agricultural Revolution Will Transform
Humanity’s Favorite Food — and Our Future, Bruce Friedrich, founder and
president of the Good Food Institute, catalogs the extraordinary costs of
conventional meat production and the vast potential for alternative culinary
technologies. Grist sat down with Friedrich to talk about the progress,
challenges, and potential of the fledgling industry. This conversation has been
condensed and edited for clarity."
Via
Reasons to be Cheerful:
<
https://reasonstobecheerful.world/what-were-reading-olympics-skiing-snowboarding-forever-chemicals-ban/>
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
