![A person lifts a burger towards their face which is out of focus behind the burger. Photo by Szabó Viktor via Unsplash.](/sites/default/files/styles/squared/public/2023-04/April202023%20-%20%285%29%20pexels-szabo%CC%81-viktor-3272281%281%29.jpg?itok=4kgXSoji)
Yasmin Tayag of The Atlantic discusses her experience tasting plant-based bacon made with ‘lab-grown’ or ‘cultivated’ fat produced by San Francisco start-up Mission Barns. It is hoped that cultivated fat may encourage more people to eat less meat (which would have environmental benefits and address concerns around animal suffering) by providing a plant-based meat alternative that tastes as good as the real thing.
Read the article here. See also the TABLE Explainer Meat, metrics and mindsets: Exploring debates on the role of livestock and alternatives in diets and farming.
Post a new comment »