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Several months after the FDA granted approval for lab-grown meat production, nutritionists, doctors and industry players share what to know about the benefits, risks and challenges.
While the USDA just approved two companies that produce lab-grown meat, Italy, as a precaution, banned its production and sale
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Research from the University of California Davis suggests that the carbon footprint of cell-cultured meat is more extensive than the industry has let on.
Can lab-grown meat save chicken and cows from slaughter, and feed poorer countries, without wrecking the environment?