Some critics of the meatpacking industry have gotten excited about the idea of lab-grown meat as an alternative to Big Chicken. Lab-grown meat has more in common with meat produced at a slaughterhouse than you might think. Meat without slaughter: Here’s everything you need to know about lab-grown meat But the industry faces many ethical questions and three key challenges: cost, scalability and biology. Lab-grown meat, also known as cultured or cultivated meat, costs about $17 a pound, making it unaffordable for most consumers. Good Meat parent company Eat Just says the company is taking a loss on sales to allow people to try it. Cultured meat is an option for those with an expendable income who want to continue eating animal flesh without killing animals. Selling lab-grown meat at Andres’ and Crenn’s restaurants makes sense. Chef Dominique Crenn will offer chicken produced by Upside Foods chicken at Bar Crenn in San Francisco. Andrés, a board member of Good Meat, will serve the company’s chicken at China Chilcano, a restaurant of his in Washington, DC. Good Meat and Upside Foods are the first two companies approved to produce and sell lab-cultivated chicken in the United States. “We have taken a significant step forward, a giant leap in fact, towards feeding our communities in a sustainable way.” “This is an extraordinary moment for the future of our planet,” Andrés said in a statement to DCist/WAMU. Among those singing its praises is humanitarian chef and restauranteur José Andrés.
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