GOOD

Meet the Mad Scientist Cooking up Human Hamburgers to Push the Boundaries of Future Foods

How lab-grown meat might save the environment, and make vegetarians of us all.

What if you could eat a cheeseburger made from Lady Gaga? Or taste the meat of the extinct dodo bird, but in nugget form? Bistro In Vitro hopes to make all of these culinary “delights” a reality in the not-too-distant-future. A self-proclaimed “virtual restaurant,” the all-digital bistro offers up food for thought rather than an actual menu, though it hopes some day to open a brick-and-mortar spot. The restaurant’s enigmatic creative director, Koert van Mensvoort, is an artist, scientist, philosopher, and the head of the Next Nature Lab. He has more than a few ideas on how we can both cut down on the destructive aspects of the meat industry and intro lab-grown options into our regular diet. “Lab meat has the potential to be more sustainable and animal friendly than current meat,” van Mensvoort recently proclaimed to GOOD, though he does admit there are “still many scientific hurdles” before a lab-grown leg of lamb lands on your dinner table.

(above) “Microbial Lamb’s Meat.” According to the site "this beautiful cut of microbial lamb has been prepared using minimal electricity, the power of beneficial bacteria and the natural fermenting process."

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Winners! Redesign the Food Label The Best Nutrition Label Ideas

Behold, four designs for a better food label. Who knows? You might actually read the label if they looked like this.

We're happy to announce the winners of our project to design a better nutrition label. It's about time. For years, the federal Nutrition Facts label—that mandated, black-and-white guide to the calories, fats, and sugars on the backs of all packaged foods—has gotten short shrift from shoppers. So with the help of our friends at the University of California at Berkeley's News21, we asked you to design a food label that consumers might actually want to read.

The Food and Drug Administration will begin work on some possible nutrition label revisions later this year. In the meantime, we recruited four experts to choose the best and brightest of the 60 impressive label designs you submitted. Our panel of judges chose four overall favorites that they thought really deserve our attention—and maybe even the attention of the federal overseers of nutritional labeling. Here they are:

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Why We Need to Redesign the Nutrition Label

Michael Pollan and Andrew Vande Moere weigh in on what's wrong with the current federal nutrition label—and how you should change it.


There’s still two weeks to send in your idea for our redesign the nutrition label challenge, a collaboration with the UC Berkeley Graduate School of Journalism’s News21. We also want to hear your ideas for improving the current nutrition label, which is both confusing and underutilized.

The entries will be judged by a talented team of writers, nutritionists, and designers including Michael Pollan, author of Food Rules, Robert H. Lustig, M.D., professor of clinical pediatrics at the University of California, San Francisco, Michael Jacobson of the Center for Science in the Public Interest, Andrew Vande Moere of Information Aesthetics, and Laura Brunow Miner of Pictory.

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