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."