The Confounding Climate Science of Lab-Grown Meat

A future in which your hamburger is grown from animal cells in a lab is rapidly approaching. The idea is that by culturing meat in a vat, you not only cut down on animal slaughter but greatly reduce emissions, on account of cattle taking a lot of energy to raise and butcher and ship. Not to mention their digestive systems pump a significant amount of the greenhouse gas methane into the atmosphere. That’s the idea anyway.

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