Here’s how no-slaughter meat goes mainstream.

In a new report, Grist 50-er Liz Specht identifies the obstacles that prevent earth-friendly meat from taking over the world. If meat stopped coming from cows and was instead grown in the lab, she argues, it would slash meat production’s environmental footprint.

So, Specht and her colleagues at the Good Food Institute hope to midwife the birth of a new clean-meat industry. To get there, we’d need some crucial innovations. Here’s a taste:

Better bioreactors: Bioreactors are big tanks...

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