A confab of cultured meat enthusiasts gathered in Gothenburg, Sweden last week to discuss the puzzling lack of interest in synthetic sirloin research. The meat-up was arranged by Chalmers University of Technology and the European Science Foundation. We do not know if it featured a cultured cutlet cook-out.
In-vitro vittles, if widely adopted, could provide meat muscle tissue from plants, sunlight, water, and carbon dioxide. Mass meat culture would reduce greenhouse gases and agricultural land and water use while satisfying hamburger hunger. Round-up time would be kind of dull, though, and cowboy crooners would need to figure out how to yodel the names of algae.
Download a factory flank steak fact sheet from Chalmers U here.
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Tags: cultured meat, food, grown meat, in-vitro meat, meat, research, science, synthetic meat, tissue engineering
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