Marketplace Tech Bridging the uncanny valley of lab-grown meat
Nov 17, 2025
Join Amy Scott, a Marketplace reporter and host of How We Survive, and Jonathan Blutinger, a Columbia researcher who crafted a food 3D printer, as they explore the future of meat alternatives. They tackle the daunting challenge of reducing emissions from livestock, emphasizing the potential of lab-grown and 3D-printed meats. Jonathan shares insights on texture-mapping techniques to replicate the feel of real meat, making the transition to plant-based diets more appealing. Discover how innovative technology could change our relationship with food!
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Meat's Big Climate Footprint
- Food systems cause about a third of global greenhouse gas emissions, with livestock a major contributor.
- Experts say eating less meat is one of the most effective individual actions to reduce emissions.
Consumer Habits Resist Climate Messaging
- Despite climate concerns, Americans have increased meat consumption and plant-based sales have dropped.
- That contrast shows consumer behavior resists simple climate-based persuasion.
3D Printer That Cooks And Prints Food
- Jonathan Blutinger describes building a 3D food printer that layers ingredients and cooks with lasers to make realistic dishes.
- He recounts printing breads, pizza, key lime pie, and later focusing the device on mimicking meat textures.