Science at the Edge: Cell-Cultivated Meat

Cell-cultivated meat has been making news headlines as a wave of startups create meat and seafood by cultivating animal cells, eliminating the need to raise, farm, and slaughter animals for food. The shift to cultivated meats and alternative proteins is predicted to grow significantly once production can be scaled. One reason for the interest is to mitigate the livestock industry’s environmental impact, which could reduce greenhouse gasses. In our latest Science at the Edge webinar, we will discuss the innovation, benefits, and tradeoffs surrounding cultivated meat from the scientific challenges and government regulations to the impacts on ranching communities, public perceptions, and more.

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