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Making meat in a lab
How meat grown in labs could reduce our environmental impact.
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
Last on
Tue 15 Dec 2020
23:06GMT
Βι¶ΉΤΌΕΔ World Service except East and Southern Africa & West and Central Africa
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- Tue 15 Dec 2020 08:06GMTΒι¶ΉΤΌΕΔ World Service
- Tue 15 Dec 2020 15:06GMTΒι¶ΉΤΌΕΔ World Service except East and Southern Africa & West and Central Africa
- Tue 15 Dec 2020 18:06GMTΒι¶ΉΤΌΕΔ World Service East and Southern Africa & West and Central Africa only
- Tue 15 Dec 2020 23:06GMTΒι¶ΉΤΌΕΔ World Service except East and Southern Africa & West and Central Africa
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