Climate Confidential partnered with Modern Farmer to produce a two-part feature examining the pros and cons of growing meat from cells in a lab, rather than on a feedlot. In Part 2, Celeste LeCompte explains the limits of lab-grown meat as a planet friendly protein and why eating fewer animal cells — whether made by a cow or a biochemist — would benefit the environment.
Climate Confidential partnered with Modern Farmer to produce a two-part feature examining the pros and cons of growing meat from cells in a lab, rather than on a feedlot. Mary Catherine O’Connor explains in Part 1 why “cultured” meat has attracted big name backers, and how lab-grown flesh could be far less resource intensive than factory farming.
As droughts and unsustainable use are raising water awareness, farmers are implementing both old school methods and new technologies to use water more efficiently, delivering benefits throughout the food system.
Winemakers are experimenting with everything from trellis design to drones to new strains of yeast in hopes of adapting to climate change.
Synthetic biology is meant to make it easier for scientists to design, test, and build living parts and systems – even entire genomes. What happens when synthetic DNA comes to the farm, market, and table?
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