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Project owners hope to reduce the impact of meat consumption on the global environment (Twitter)
The artificial chicken meat was introduced on Saturday for the first time in a Singapore restaurant, produced in a laboratory, in what is a historic milestone for manufacturers hoping to reduce the impact of meat consumption on the global environment.
The startup, Eat Just, revealed in early December that the Singapore Food Safety Agency had authorized it to sell chicken pieces made in the laboratory from animal cells.
And the company announced on Wednesday that the first commercial sale of this meat will be in the restaurant “1880” located on a luxury street in Singapore.
The restaurant had already served this laboratory meat Saturday night to teenagers between fourteen and eighteen years old and had been specially invited for its “commitment to improving the state of the planet.”
The restaurant’s founder, Mark Nicholson, said that the introduction of this artificial meat was “a revolutionary step to combat climate change and secure food for the world’s population without harming the planet.”
As for the founder of “Eat Just”, Josh Tetrick said that this step constitutes a step “towards a world in which most of the meat that people will eat does not require the removal of any forest, the displacement of any animal habitat. , nor the use of any point of antibiotics. “
The company noted that global meat consumption is expected to increase by 70% by 2050, and laboratory meat may help meet the growing demand that scientists say is playing a role in climate change.
Singapore has given the go-ahead to the American company Eat Just to sell its laboratory chicken. Chicken is grown from animal muscle cells in a laboratory https://t.co/UOc1VvrqPF pic.twitter.com/KBUw6JwFrz
– Reuters (@Reuters) December 2, 2020
The intensive raising of cattle in order to consume their meat is a source of methane, a gas that aggravates the greenhouse effect. In some countries, such as Brazil, this sector is causing deforestation.
The demand for dietary alternatives is increasing, but currently available products are based on plant ingredients. Dozens of startups are working on synthetic meat projects around the world, but production is still under test.
(Brush from France)
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