Slaughter-free sausages: is lab-grown meat the future?

What this episode covers

Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!. Help support our independent journalism at <a href="https://www.theguardian.com/sciencepod">theguardian.com/sciencepod</a>

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Frequently Asked Questions

How long is this episode of Science Weekly?

This episode is 14 minutes long.

When was this Science Weekly episode published?

This episode was published on June 11, 2024.

What is this episode about?

Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda...

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