Grown chicken in a test tube? New film shows sustainable future

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According to filmmaker Liz Marshall, about 45-50% of the earth’s land surface is dominated by animal husbandry. Impacts on the biosphere include deforestation and loss of indigenous people’s land rights. She explains that the biggest hurdle to making cultured meat in a lab is scalability to produce for the masses — at affordable prices. In her documentary “meat of the future,” she follows UPSIDE groceries for five years, where former cardiologist Uma Valeti leads the prosecution.

Marshall describes the groundbreaking process of witnessing a team of scientists intent on creating cultured meat as “a great idea into a prototype into incredible research and development into a place where the US Food and Drug Administration (FDA) and USDA are working together to create a… Finding a way to bring this to market.”

Marshall says as a filmmaker, she’s interested in stories that focus on solutions rather than doom and gloom.

Uma Valeti decided to stop eating meat after learning how it was processed and literally dreaming of it growing on trees. The former cardiologist leads the UPSIDE Foods team in the production of cultured meat. Photo courtesy of Giant Pictures.


The documentary Meat the Future follows a former cardiologist and his team as they work to create proteins grown in a lab. Photo courtesy of Giant Pictures.

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