Is lab-grown meat better for the planet?

Billions of dollars have been pumped into the promise of a
climate-friendly way of producing meat, but is growing a steak in
a lab any better for the planet than rearing a cow on a farm?
Supporters of the idea say it will dramatically reduce the impact
of livestock, which is responsible for about 15% of the world’s
planet-warming gases, as well as returning huge amounts of land
to nature. But studies suggest cultivating meat in a lab might
actually be worse for the planet, at least in the long-run – we
put both claims to the test. Plus, ten years on from the
unveiling of the world’s first lab-grown meat, we ask why it’s
still only available to buy at one restaurant in Singapore, and
only on Thursdays.


Presenter Graihagh Jackson is joined by: Tasneem Karodia,
co-founder of Mzansi Meat, in South Africa; John Lynch,
postdoctoral research associate at the University of Oxford, in
the UK; Nick Marsh, the BBC’s Asia business correspondent, in
Singapore


Producer: Simon Tulett Researcher: Matt Toulson Series Producer:
Alex Lewis Editor: China Collins Sound engineer: Tom Brignell
Production Coordinators: Debbie Richford and Sophie Hill