Hitting the Books: Lab-grown meat is the future, just as Winston Churchill predicted
authors Amy Webb, professor of strategic foresight at New York University’s Stern School of Business, and Andrew Hessel, co-founder and chairman of the Center of Excellence for Engineering Biology and the Genome Project, delve into the history of the field of synthetic biology, examine today's state of the art and imagine what a future might look like where life itself can be manufactured molecularly.by Amy Webb and Andrew Hessel. Copyright © 2022.
That theory was tested in 2013, when the first lab-grown hamburger made its debut. It was grown from bovine stem cells in the lab of Dutch stem cell researcher Mark Post at Maastricht University, thanks to funding from Google cofounder Sergey Brin. It was fortuitous that a billionaire funded the project, because the price to produce a single patty was $375,000. But by 2015, the cost to produce a lab-grown hamburger had plummeted to $11.43.
Two other California companies are also offering innovative products: Clara Foods serves creamy, lab-grown eggs, fish that never swam in water, and cow’s milk brewed from yeast. Perfect Day makes lab-grown “dairy” products—yogurt, cheese, and ice cream. And a nonprofit grassroots project, Real Vegan Cheese, which began as part of the iGEM competition in 2014, is also based in California. This is an open-source, DIY cheese derived from caseins rather than harvested from animals.
Shifting away from traditional farming would deliver an enormous positive environmental impact. Scientists at the University of Oxford and the University of Amsterdam estimated that cultured meat would require between 35 and 60 percent less energy, occupy 98 percent less land, and produce 80 to 95 percent fewer greenhouse gases than conventional animals farmed for consumption.
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