Lab-grown meat, created from cells, is advancing at an exponential rate, so much so that Singapore has just become the first country to approve it for commercial use.
It won’t be too long before it’s no longer necessary to cultivate animals for food. Not only is that great for animal welfare, it’s also key to tackling the climate emergency.
(Although I mainly eat a plant-based diet, I say this as someone who enjoys a good steak from time to time. Hawksmoor is the best for that in the UK, in my books.)
To show the diversity offered by lab-cultured meat, a recent experiment created meat from the cells of endangered species – no animals were harmed – blue whale, tiger, gorilla.
The eventual aim is that people will be able to make meat in their own kitchen in a device the size of a microwave.
And the easiest way to get cells to grow meat is from your own body. So I could tuck into a nice juicy Chadbourn steak, or burger, or sausage. That lip-smacking flavour of surly midlander and political discontent.
It’s coming soon.