Skip to content
Connect
Stories

Could lab-grown meat pave the way for more ethical, environmentally friendly food?

People in this story

Photo by Getty Images
A scientist holds a multi-well plate with pieces of raw cultured meat in the biotechnology laboratory. Synthetic or in vitro meat production concept. Cultured meat.

“No animals were harmed in the making of this burger.” 

After the Food and Drug Administration’s recent declaration that a lab-grown meat product is “generally recognized as safe” for consumption, don’t be surprised if you see that label on a menu in years to come. The product approved by the FDA was a chicken alternative created by California-based startup Upside Foods using real animal cells, not slaughtered animals. It’s not exactly a tank-grown chicken breast. Think ground chicken, not rotisserie.

Proponents of the technology argue a shift toward cultured meat would address some of the ethical concerns around animal welfare in mass produced food systems while also mitigating the environmental impacts of meat production. Ronald Sandler, professor of philosophy at Northeastern and director of the university’s Ethics Institute, isn’t so sure.

Continue reading at News@Northeastern.

More Stories

What can Donald Trump actually know about his own prosecution?

03.21.2023

New project from Northeastern professor could revolutionize how we measure racial profiling in police traffic stops

03.20.2023

Northeastern professor and the COVID States Project say CDC overestimating number of vaccinated Americans

03.21.23
News@Northeastern