What is lab-grown meat – and what is it not?

‘Lab meat’ is popping up all over the world. Singapore was the first to introduce it to the public. The United States is now following suit with the Food and Drug Administration’s recent approval for lab-grown chicken. Governments and big companies are investing in and pushing laboratory-grown meat as the next big thing. Predictions are that if adopted, it could reduce methane, water and land use – all problems with industrial meat production. So how accurate are those predictions?

In this episode:

• Julia Ranney, research associate at the Center for Food Safety (@CFSTrueFood)
• Phil Howard, community sustainability professor at Michigan State University 

Episode credits:

This episode was produced by Chloe K. Li with Miranda Lin and our host, Malika Bilal. Miranda Lin fact-checked this episode.

Our sound designer is Alex Roldan. Adam Abou-Gad and Munera al Dosari are our engagement producers. 

Alexandra Locke is The Take’s executive producer, and Ney Alvarez is Al Jazeera's head of audio.

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