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Lab grown meat sounds like a concept for the distant future, but with modern technology, it is closer than ever to beingÌýon your dinner table. , or cultured meat, is produced when stem cells fromÌýan animal are taken and grown in vitro or in a petri dish.ÌýÌýdiscovered thatÌýregenerative medicine techniques could be applied to grow meat products like poultry, beef, porkÌýand seafood.

• Lab grown meat could cut down greenhouse gas emissions by 96%,Ìý.
• Switching to lab grown meat couldÌýcutÌýwater consumption byÌý, depending on the animal.
• Animal rights would beÌýprotected ifÌýanimal meatÌýisÌýnot mass produced.
• Farm space would beÌýdiminishedÌýwith fewerÌýlive animals needed.
• The risk of outbreaks would be lower with fewer animals in confined spaces.
• Many companies and investors see this as a valid solution toÌýenvironmentalÌýsustainability.
• Lab grown meat could address many issues like animal welfare, greenhouse gas emissions from livestock production, worldwide food securityÌýand health.

• Vegans and vegetarians have questionedÌýthe ethicsÌýof using stem cells.
• There is skepticism and hesitancy over the idea of eating meat grown in a lab.
• Farmer jobs may be lost in the process, with jobs shifting away from the meat industry.
• Accessibility to lab grown meat has led to questions about who will grow the meat and where.