Lab-grown insect meat, fed on plants and genetically modified for maximum growth, nutrition and flavor, could be a viable and even a “superior" green alternative for high volume, healthy food production.
As livestock farming continues to raise complex questions about sustainability and climate change, some say the future of food is veggie burgers that “bleed” or lab-grown meat. But a group of researchers from Tufts University have proposed a different solution — if you get can get past the gross factor.
