In Vitro Meat

This past April, scientists from around the world met in Norway at the first international In Vitro Meat Symposium to discuss the potential for mass-producing lab-grown meat. According to a new economic analysis unveiled at the event, researchers project that, within a few years, meat could be grown in giant bioreactors for about $5,500 a ton if technological developments continue. At about $3.50 per pound, that’s less than what most consumers now pay for hamburger.

To speed up the process, PETA is offering a $1 million prize to whoever successfully manufactures and markets the first in-vitro chicken-meat product. Likewise, LA Times vegetarian columnist Patt Morrison cheers “Franken-Meat” creators on for ethical and environmental reasons. “Fewer (animals killed)-fewer greenhouse gases, more available water, more forest, more open space, more available land. I like that recipe,” she says. “And McDonald’s can change all those signs to read ‘Billions SAVED.’”

As well as being better for animals, researchers claim cultured meat would be healthier because the nutritional content could be controlled and customized. “Meat weighs heavy with unhealthy baggage,” says Michael Greger, MD, Director of Public Health and Animal Agriculture for The Humane Society of the United States’ (HSUS’) Farm Animal Welfare department.