Lab-grown meat, also known as cultivated meat, is a sustainable and ethical alternative to traditional animal agriculture. We discussed lab-grown meat with Dr. Elliot Swartz from the The Good Food Institute (https://gfi.org/) a non-profit at the forefront of developing alternative protein technologies, including plant-based meats, fermentation-derived foods, and cultivated meat.

One of the the biggest challenges in scaling up cultivated meat is reducing costs and making it affordable for consumers. While some companies have received regulatory approval for their products, large-scale production and availability in supermarkets are still a few years away.

Plus, how are conventional meat producers interacting with this novel industry?

Are we gonna have lab-grown seafood soon as well?

Listen to the full episode and here below some more material from Dr. Elliot:

Cost of cultivated meat:

https://www.youtube.com/watch?v=qBntwqsLb2U

The environmental impacts of cultivated meat:

https://www.youtube.com/watch?v=rDgOXqM4MuY

A Life Cycle Assessment done on cultivated meat:

https://link.springer.com/article/10.1007/s11367-022-02128-8

The episode is produced and sponsored by OBE, a sustainability consultancy firm specialised in Life Cycle Assessment and decarbonisation strategies. 

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