In 2030, our protein will come from a lab—and we’ll all be better off for it
25 October 2019
Could a hamburger grown in a lab from Kobe beef stem cells be cheaper, better tasting, and healthier for you?
Can you imagine a future where millions of square miles of pastoral land are reclaimed by nature, creating new forests and revitalizing the Earth’s vital carbon sinks?
Last week, we discussed the hyper-efficient food production systems of 2030. This week, we continue that discussion, but from a different perspective—because by the end of the next decade, we will witness the end of industrial animal agriculture as we know it.
Through the convergence of biotechnology and AgTech, we will witness the birth of the most ethical, nutritious, and environmentally sustainable food system ever devised by mankind.
Let’s dive in.
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