Technology Networks interviews Jim Mellon

February 25, 2021

Interest in cultured meat is rapidly growing, driven by the need to provide a more sustainable source of meat to the world’s population, while addressing environmental and animal welfare concerns associated with intensive agricultural practices. In 2013, the first lab-grown burger was cooked and eaten, developed by Professor Mark Post, at a cost of £215,000. Since then, developments in cellular agriculture have led to a dramatic reduction in the cost of creating cultured meat, to the point where it may soon match that of conventional meat.  

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