Matt Davis in Big Think:
Lab-grown beef may very well be the path forward. In 2008, it was estimated that just half a pound of lab-grown beef would cost $1 million. Then, on August 5, 2013, the first lab-grown hamburger was eaten. It cost $325,000 and took two years to make. Just two years later, the same amount of lab-grown beef costs about $11 to make.
Lab-grown beef checks almost all of the boxes: it doesn’t require animal cruelty, and a study in Environmental Science and Technology showed that it could cut emissions from conventionally produced meat by up to 96 percent and cut down on the land use required for meat production by 99 percent. In the U.S., where cow pastures take up 35 percent of available land — that’s about 654 million acres — this could be huge. Imagine having 647 million acres for development, housing, national parks, anything at all!
But does lab-grown beef pass the most crucial test? Does it taste like an honest-to-goodness hamburger?