‘Meat’ Mark Post, the creator of the first hamburger made from lab-grown meat

The voices that advocate steering away from animal protein are getting louder, and more convincing, as the impacts of unsustainable production models become more tangible and more threatening.  Plant-based diets are a widely accepted solution, yet not as widely implemented for a variety of reasons. Like it or not, animal protein is a more wholesome protein source than legumes, yet, we cannot continue consuming meat at the same rate, if we want to limit our ecological footprint, and enjoy a balanced diet. There is also a growing concern over the welfare of animals bred in CAFO’s or confined animal feeding operations which are also notorious for their significant ecological footprint. Other interesting alternative protein sources including single cell proteins, and the highly debated insect proteins. The most promising technology though is in vitro cultured meat, which was given the trendy name Cellular agriculture.

Imagine enjoying a steak without having to slaughter a cow or a burger that was grown in a petri dish or impressing your friends with Wagyu beef that was not flown all the way from Japan but especially ordered from your local meat culture laboratory. While these are not yet possibilities, Professor Mark Post has pioneered this technology. In vitro culture is not new, as it has been used on plants for several decades. Stem cell technology is more recent,  and although the actual cost of producing a burger in a petri dish is too high to promise a contribution to food security, the costs are expected to drop dramatically. This also means that the global meat market will be significantly disrupted by this newcomer.

Want to know more about this exciting new technology? You have the chance to meet the expert at le Scuderie on the 13th of February, join us! Info and tickets available HERE

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