I think precision fermentation is, at least in the near term, more scalable and energy efficient than lab meat. Basically, instead of recreating entire animal cells, microbes are engineered to create animal proteins directly, which can then be used in dairy and egg products without needing animal cells. Lab-cultured meat might take longer to catch on due to cost and consumer perception.
We spend 800 to 1200 times the money subsiding the meat industry ($38 billion dollars) we spend on research grants on alternative meat. Then oligarchs in the slaughter industry use a fraction of the profits generated by it to lobby the state legislature and the congress to ban the cultured meat from the market.
Basically, instead of recreating entire animal cells, microbes are engineered to create animal proteins directly, which can then be used in dairy and egg products without needing animal cells.
I think precision fermentation is, at least in the near term, more scalable and energy efficient than lab meat. Basically, instead of recreating entire animal cells, microbes are engineered to create animal proteins directly, which can then be used in dairy and egg products without needing animal cells. Lab-cultured meat might take longer to catch on due to cost and consumer perception.
We spend 800 to 1200 times the money subsiding the meat industry ($38 billion dollars) we spend on research grants on alternative meat. Then oligarchs in the slaughter industry use a fraction of the profits generated by it to lobby the state legislature and the congress to ban the cultured meat from the market.
Thats almost literally what fungi already do.
Then we have to solve dairy/poultry Crafts.