In 2013, chef Richard McGeowan prepared the first cell cultured hamburger. The reviews weren’t raving—it was a bit dry, not terribly flavorful, and cost $300K to produce— but the world’s first taste of lab grown meat had huge implications. 

Lab grown meat could disrupt the meat and dairy industry, which account for nearly 20% of greenhouse gas emissions worldwide. Alternative protein sources would disrupt millions of jobs, and could take decades to land on grocery store shelves— but research suggests it’s closer than we imagine. Some sources predict that cultured meat could reach price parity with real meat in 10 years, meaning that we’ll soon actively be choosing between real meat and a highly realistic meat alternative. 

What will your choice be?

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