Making meat in a lab
Imagine if the meat we ate was all grown in shiny silver vats, with no animals harmed in the process. That’s the vision of start-ups around the world, each trying to perfect lab-grown or cultured meat. It’s a huge challenge in bioengineering to make it work at a cheap enough price. But there are big benefits for the planet if they can pull it off. Presented by Amy Elizabeth Produced by Amy Elizabeth and Tom Colls Image: Lab-grown meat produced by Memphis Meat