Many scientists tout the benefits of laboratory-produced meat, predicting a bright future, even claiming that humans will no longer eat slaughtered animals a century from now.
Proponents say lab meat will be safe and more nutritious. “Mistakes often happen in nature – in the lab, almost never,” says a Greek doctor. It will be environmentally friendly (animal husbandry and the meat packaging industry accounts for 18% of greenhouse gas emissions) and humane (each chicken growing in factory farms is allowed a space smaller than A4-size paper).
A dissenting voice comes from a vegan doctor: Who will be able to afford it? Will production be industrial-scale and concentrated?