Inside the World of Gourmet Lab Meat | Future of Food скачать в хорошем качестве

Inside the World of Gourmet Lab Meat | Future of Food

Want a hamburger grown in a petri dish? How about some mealworm sticks? Lab food may sound dystopian, but it’s a real thing. And as it turns out, it could be an answer to the climate crisis. Yum. Subscribe: https://freeth.ink/instant-sub-cleanmeat A future of eating meat without ethical or environmental implications is more real than ever before. While plant-based alternatives are growing in popularity, the real black horse with game-changing potential seems to be actual meat… grown in science labs. The question at this point is not whether this approach is viable or scalable, but simply: will people want to eat it? After speaking with some of the food creators on the frontier of this movement and getting a taste of the future, the answer is almost certainly yes. Meat, aquaculture, dairy, and eggs provide 37% of our protein and 18% of our calories. But use 83% of the world's farmland and 60% of it’s emissions, according to a recent study published in Science Magazine. Despite the impacts, people don’t seem to be slowing down on meat eating. So how can we get our carnivorous fix without killing the planet? To find out, we talked to Nicole Manu, Staff Council at the Good Food Institute, an industry advocacy group working through the regulatory and marketing challenges that stand in the way of alternative meat production. According to Nicole, getting the price down is one major factor. But more importantly, we need to make sure that lab meat tastes the same as real meat. Cell-based meat solves this problem because it does taste like animal meat, because that’s exactly what it is. Outside of taste, another barrier is perception. People have a negative reaction when associating supper and science experiments. The folks over at Space 10, an Ikea-backed research lab in Denmark, are addressing this problem head on by cooking up ideas on what the future of food could look like. By designing and marketing gourmet foods using lab-made, sustainable ingredients, they believe they can change the perception that lab grown meat and other foods are not appetizing. They have come out with a cookbook called "Future of Food Today" that is starting conversation with chefs around the world. Will it, in fact, be the future of food? What will? Let us know what you think in the comments and subscribe for more videos from the Future of Food - and our upcoming series, The Future of Cities. For more stories profiling pioneers of science and tech innovation, subscribe to Freethink on YouTube: https://freeth.ink/youtube-subscribe-toc Join the Freethink forum for people interested in making a difference:   / freethinkforum   And follow Freethink across other platforms here: Facebook:   / freethinkmedia   Twitter:   / freethinkmedia   Instagram:   / freethink   Website: http://www.freethink.com