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The Global Story
Lab-grown meat: Why countries are banning it
Dec 27, 2024
Graihagh Jackson, a climate change expert from the BBC, and Nick Marsh, the Asia business reporter, dive into the contentious world of lab-grown meat. They discuss why some countries are banning this innovative food before it even hits the shelves, highlighting Singapore's progressive stance contrasted with Italy's push to preserve traditional practices. The duo also tackles production costs, ethical dilemmas, and the potential environmental benefits of lab-grown meat, all while navigating the skepticism and regulatory challenges it faces globally.
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Quick takeaways
- Lab-grown meat is proposed as a sustainable alternative to traditional livestock farming, potentially reducing greenhouse gas emissions significantly.
- Resistance to lab-grown meat in various regions stems from safety concerns and a desire to preserve traditional culinary practices amidst innovation.
Deep dives
The Promise of Lab-Grown Meat
Lab-grown meat, often referred to as cultivated meat, is presented as a potential solution to the environmental issues associated with traditional livestock farming. This innovative approach aims to replicate animal cell growth outside of a living animal, which proponents argue could lessen greenhouse gas emissions significantly. The United Nations has highlighted that livestock contributes over 14% of human-caused greenhouse gases, mainly methane, prompting alternative food sources to be considered more seriously. Initial tastings of lab-grown chicken nuggets have shown that they can taste remarkably similar to traditional chicken, possibly offering an appealing consumer experience that aligns with environmental goals.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode