‘Lab meat’ is popping up all over the world. Singapore was the first to introduce it to the public. The United States is now following suit with the Food and Drug Administration’s recent approval for lab-grown chicken. Governments and big companies are investing in and pushing laboratory-grown meat as the next big thing. Predictions are that if adopted, it could reduce methane, water and land use – all problems with industrial meat production. So how accurate are those predictions?
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