Lab-grown meat could help reduce the environmental footprint of intensive farming. But will it ever appeal to vegetarians or even more eco-conscious consumers? Tom Levitt reports
Lab-grown meat will create up to 96 per cent less greenhouse gas emissions.
Before the end of the year, Dutch scientists are promising a high-profile debut for a burger made from meat grown not on a farm but in their laboratory.
Synthetic or lab-grown meat involves taking a small amount of cells from a living animal and growing it into lumps of muscle tissue in the lab, which can then, in theory, be eaten as meat by people.