Lab-grown meats face a similar risk as GMO crops. They will reduce not increase the diversity of foods, says Hallam Stevens, professor of interdisciplinary studies at James Cook University.
- or something very much like it. Combining the technologies of lab-based cell culture and"de-extinction", Vow scientists grew muscle proteins based on DNA sequences from the long-dead proboscideans.
Wolvetang thinks any such problems could quickly be solved. But even for lab-grown meat that uses conventional livestock such as beef or chicken, the health and safety risks are far from understood. Would predators adapt? Would grasslands be trampled to oblivion? Should we devote our efforts to preserving still-live animals like rhinoceroses instead? Does the possibility of de-extinction make us less worried than we should be about the effect of humans’ actions on biodiversity?
Few of these possibilities were realised. Instead, most of the benefits of GMOs accrued to agricultural companies who developed and sold the seeds. This suggests the most likely cultured meats on our menus won’t be alligator or dodo, but standardised versions of beef, chicken or pork. Production is also likely to focus on muscle tissue, rather than offal, feet, bone marrow, or the other diverse parts of animals many of us consume.Related:ITALY BAN ON LAB-GROWN MEAT
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