Motherless Meat: From Petri Dish to Plate
Please join EcoHouse Learning Community on Wednesday, March 6 from 6:30-8:00 in Werth Tower Learning Community Forum as we welcome guest speaker Darryl Benjamin from Real Food Seminars.https://realfoodseminars.com/motherless-meat-from-petri-dish-to-plate/. We will take a look at the pros and cons, the concerns and claims, the hopeful and the factual of this new way of growing meat.
Would you eat meat cultured in a lab if it was guaranteed safe?
Lab-grown meat is the new kid on the block when it comes to engineered food. Also known as in-vitro meat, cultured meat, synthetic meat, tissue-engineered, vat meat, and 3D printed meat, it’s real meat taken from real cow stem cells and then propagated in massive quantities in the laboratories of big ag company manufacturers.
With rising populations, the appetite is there to quickly develop this technology. Should we be worried? What are the impacts on farmers and their cattle populations? Is it regulated? Who stands to benefit? What are the health safety issues?
For questions please contact Julia.cartabiano@uconn.edu.
For more information, contact: Julia Cartabiano at 860-508-7706