Billions of dollars have been pumped into the promise of a climate-friendly way of producing meat, but is growing a steak in a lab any better for the planet than rearing a cow on a farm? Supporters of the idea say it will dramatically reduce the impact of livestock, which is responsible for about 15% of the world’s planet-warming gases, as well as returning huge amounts of land to nature. But studies suggest cultivating meat in a lab might actually be worse for the planet, at least in the long-run – we put both claims to the test. Plus, ten years on from the unveiling of the world’s first lab-grown meat, we ask why it’s still only available to buy at one restaurant in Singapore, and only on Thursdays.Presenter Graihagh Jackson is joined by: Tasneem Karodia, co-founder of Mzansi Meat, in South Africa; John Lynch, postdoctoral research associate at the University of Oxford, in the UK; Nick Marsh, the BBC’s Asia business correspondent, in SingaporeProducer: Simon Tulett Researcher: Matt Toulson Series Producer: Alex Lewis Editor: China Collins Sound engineer: Tom Brignell Production Coordinators: Debbie Richford and Sophie Hill

Exploring the debate around lab-grown meat, guests Graihagh Jackson and Nick Marsh discuss the potential of this alternative to traditional meat production. They touch on topics like sustainability, taste comparisons to traditional meat, Singapore's pioneering role, environmental concerns, industry challenges, and the slow progress of the lab-grown meat industry.