Breakthroughs in biotechnology have enabled companies to bring lab-grown meat to market without involving any animals. What are the scientific, regulatory, and business barriers of this new technology? What promises does it hold?
The Harvard Law School Food Law Society, together with the Student Animal Legal Defense Fund, Effective Altruists, and Environmental Law Society continue the Food and Innovation lunch-talk series, which last covered meatless (plant-based) meat.
Several start-ups coming online, from the U.S. to Europe to India, have developed technology to grow meat without animals. “Clean meat,” also known as “cultured meat,” entails growing cuts of meat through cellular replication. Some big players—including conventional meat giants—have made investments in clean meat. The technology has tremendous potential to upend the meat industry and to yield environmental, health, and animal-welfare benefits. But how significant are the technological and regulatory obstacles? How will consumers react to clean meat? What other questions should we be asking about clean meat?
The talk will feature Nicole Negowetti, Clinic al Instructor at the HLS Food Law & Policy Clinic; Alison Rabschnuk, Director of Corporate Engagement at Good Food Institute (GFI), a non-profit that works with scientists, investors, and entrepreneurs to promote clean meat and plant-based alternatives to meat; and Marie Gibbons, a Harvard Medical School student and a GFI research fellow.