Bridging the uncanny valley of lab-grown meat
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Bridging the uncanny valley of lab-grown meat
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About a third of global greenhouse gas emissions come from our food systems, and livestock production is a big part of that. Experts largely agree that one of the biggest actions individuals can take to lower emissions is to eat less meat.
But that's a hard sell for a lot of consumers. Americans have actually been eating more meat in recent years, and sales of plant-based meat alternatives have dropped.
There are a lot of companies out there trying to innovate climate-friendly meat and alternatives for the future.
For our podcast "How We Survive," Marketplace's Amy Scott visits a lab at Columbia University where researchers are figuring out how to make a more convincing and enjoyable fake meat.
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