This episode dives deep into the controversial topic of lab-grown meat, a subject that has been making headlines and stirring debates in the food industry. Host Poldi Wieland explores the ethical, environmental, and health implications of this emerging technology, questioning whether it aligns with traditional foodways and sustainable practices. Whether you're a staunch supporter of traditional farming or curious about the future of food, this episode offers a balanced perspective that you won't want to miss.

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Episode Overview:

• The Rise of Lab-Grown Meat: The surge in startups focused on lab-grown meat.
• Altruism or Profit?: Dissecting the motivations behind the push for lab-grown meat.
• Choosing Between Farm and Lab: The dilemma consumers may soon face when buying meat.
• What is Lab-Grown Meat?: A detailed look at how lab-grown meat is produced.
• Concerns About Replacing Real Meat: The potential consequences for farmers and the centralization of the meat industry.
• Sustainability Questioned: Analyzing recent studies that challenge the notion that lab-grown meat is more sustainable than traditional meat production.
• Is Lab-Grown Meat Cruelty-Free?: The ethical considerations of using Fetal Bovine Serum and other animal-derived substances in lab-grown meat production.
• Potential Health Risks: Exploring unanswered questions about the long-term health effects of consuming lab-grown meat.
• Terminology and Legislation: How governments and organizations are grappling with what to call lab-grown meat products.
• Voices from the Farming Community: What traditional farmers and organizations think about the rise of lab-grown meat.

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Resources:

• https://engrxiv.org/preprint/view/1438
• https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full
• https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beefhttps://www.fao.org/fao-stories/article/en/c/1632086/