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Moo’s Law


Moo’s Law is the latest title from successful investor Jim Mellon to help readers understand the investment landscape in cultivated meat. As this is a rapidly growing industry with new companies popping up and new technology being developed each month, we will endeavour to provide regular updates on this page. Check back in to find articles on the most exciting new tech breakthroughs and press releases on the financials of some of the largest companies featured in Moo’s Law™.
Jim Mellon on the Disruptive Entrepreneur podcast

Section on Moo’s Law begins at 30 mins 50 secs The post Jim Mellon on the Disruptive Entrepreneur podcast appeared first on Moo's Law.[video src="https://youtu.be/qHT38Tx9jGc"]...

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New York Times: “Could This Be The Lab-Made Dinner Party of Our Future?”

I spend nearly as much time talking about how I want to stop eating meat as I do eating it. I care about animals and the environment and, even more, virtue signaling about how much I care about animals and…...

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Sergey Young: “My 3 Takeaways From An Interview With Jim Mellon”

For my ‘The Science and Technology of Growing Young’ book, which will bepublished in August 2021, I had the pleasure to interview Jim Mellon – anamazing entrepreneur, investor, philanthropist, writer, and longevity leader The post Sergey Young: “My 3 Takeaways…...

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Moo’s Law featured on the Money Minute Show

In today’s episode I look into artificial lab grown meat and plant based meats as it continues to grow and develop into the 2020s. I explore briefly into the benefits and which companies are on top and what I am…...

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Investors’ Chronicle: Interview with Agronomics’ Anthony Chow

Agronomics has invested £27m in companies that grow meat, cheese, leather and other animal productsThe investment firm is betting that climate change and a rising population mean we will soon depend on these businesses to turn science fiction into reality…...

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Max Roser & Hannah Ritchie: Environmental impacts of food production

Food, energy and water: this is what the United Nations refers to as the ‘nexus’ of sustainable development. As the world’s population has expanded and gotten richer, the demand for all three has seen a rapid increase. Not only has demand for all three increased,…...

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Bill Gates: Rich nations should shift entirely to synthetic beef

In his new book, How to Avoid a Climate Disaster, Bill Gates lays out what it will really take to eliminate the greenhouse-gas emissions driving climate change. The Microsoft cofounder, who is now cochair of the Bill and Melinda Gates Foundation…...

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NewScientist: Is our growing appetite for fish harming the planet?

THE fish counter at my local supermarket has a chalkboard displaying how many different species are on sale on any given day. It is usually in the 20s, though sometimes creeps above 30. As well as staples such as cod,…...

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The Times: We need to care more about what we eat

Have you heard about the nitrate time bomb? It’s a kind of slow-motion hangover from our agricultural past. The story starts in the middle of the 20th century when farmers doused their fields with fertilisers containing nitrate chemicals. Crop yields…...

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The Times: Israeli firm unveils 3D-printed steak

An Israeli company has unveiled what it claims to be the first 3D-printed, non-slaughtered rib-eye steak, and says it is now moving on to other cuts. The steak, pictured, was grown from cow cells that were then cultivated on a plant-based web…...

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Robert Emery Podcast: BEHIND THE SCENES WITH JIM MELLON: THE MOST OUTRAGEOUS THING I’VE PURCHASED IS A PLANE!

Jim talks about his route to becoming one of the world's wealthiest individuals, why he believes he will live to over 100, and how humanity will shortly be feeding itself from lab-grown meat. He of course also answers a quick-fire…...

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Vegconomist interviews Jim Mellon: “Governments should love this industry”

“An investor’s guide to the new agricultural revolution”, is the subtitle and topic of the book “Moo’s Law“. Author Jim Mellon is an investor and entrepreneur from the UK who, in this interview, told us about the book and how…...

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