Petri dishes: is lab-grown meat a mass-market, environmentally sound food fix?

For some lab-grown meat is 'scary science', for others a genuine lever for change. Rachel Khoo, believes it may be bothGrant Howie likes to describe himself as a "traditional kind of middle-aged meat eater," which is to say he eats mostly beef or lamb sourced from farms in his region. But he's also not shy of a plant-based burger made from hemp, soy and pea isolates, hydrated with coconut oils and flavour powders. His vegan daughter cajoled him into making plant-based products at his New Zealand-based company Fishers Meat.But ask this longtime food executive to eat lab-grown meat and Grant will dig in his heels. There is a limit to his progressiveness. "It just sounds too scary science," he says. Continue reading...