Why Meat Grown in Labs is the Next Logical Step for Food Production
In his essay “Fifty Years Hence”, Winston Churchill speculated, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”
At an event in London this week, the first hamburger made entirely from meat grown through cell culture was cooked and consumed before a live audience. In June at the TED Global conference in Edinburgh, Andras Forgacs took a step even beyond Churchill’s hopes. He unveiled the world’s first leather made from cells grown in the lab.
These are historic events. Ones that will change the discussion about lab-grown meat from blue-skies science to a potential consumer product which may soon be found on supermarket shelves and retail stores. And while some may perceive this development as a drastic shake-up in the world of agriculture, it really is part of the trajectory that agricultural technology is already following.