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Watch: Our call on the future of meat


Quartz reporter Chase Purdy and science editor Katie Palmer discuss the development of cell-cultured meat, which will show up as an alternative to meat from slaughtered animals at our dinner tables in the near future.

Drawing on a field guide on this topic, Chase and Katie examine:

  • What is still needed to get cell-cultured meat from the lab to our plates
  • Who the biggest players and investors are in this nascent business
  • What it could mean for the established food production industry

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