Experts warn that growing demand for food, and particularly for meat, cannot be met sustainably. Advances in synthetic biology and precision fermentation could allow us to replace fundamental sources of protein with lab-grown substitutes—feeding many more with much less. But is technological innovation enough to determine change in what we eat? How will consumers, industry incumbents and policymakers, shape how such technology is used?
We explore with the technologists at Finnish food-tech startup Solar Foods, and guests George Monbiot and Catherine Tubb.
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