I have my doubts about the sustainability of “cellular agriculture.” //

…For Sanah Baig, USDA Deputy Under Secretary for Research, Education, and Economics, these aims align well with the Biden administration’s own “bold goals” plan to reduce global methane emissions from food and agriculture by 30 percent within the decade. //

And, even if you removed all the cows in the United States and Europe, that wouldn’t touch the millions of methane-generating cud chewers in Africa.

James Hall @hallaboutafrica
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Who says Africa doesn't contribute to global warming? Of all animals, the (um, how to put this?) biggest emitter of methane gas is the hippopotamus. The largest hippo ever weighed was 10,000 pounds (4536kg), and all are constantly passing gas.
9:41 AM · Sep 7, 2019 //

TargaGTS | January 23, 2024 at 7:59 am
I’m far more concerned with the nutritional value of these products than I am their ‘carbon footprint’…or ANY food’s carbon footprint. What is inescapable is MEAT is an essential element for the developing human brain. Adolescents need ample access to complex proteins that are only available in – you guess it – actual meat. There’s a reason why cultures that developed farming and animal husbandry developed at a much faster pace than cultures that did not. ANIMAL PROTEIN is the reason. //

WestRock | January 23, 2024 at 8:56 am
We’ve seen what happens when things are grown in labs – think Covid. And we know what happens when governments, NGOs and otherwise bad actors influence industries (and media and finance). Once our food becomes manufactured to a standard and controlled think how easily a drug or other agent of harm or control could be inserted into that food supply. No thanks.